Beet And Cabbage Salad Recipes
RUSSIAN CABBAGE AND BEET SALAD
This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.
Provided by LenaM
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 8h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine cabbage, carrots, beet, and garlic in a large glass bowl.
- Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
- Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
- Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
BEET AND CABBAGE SALADS
Provided by Jerome Navarre
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For beet salad:
- Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
- For cabbage salad:
- Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
BEET AND RED CABBAGE SALAD
This is a hearty and beautiful main dish salad. Contributed by Malin Elmlid to "Food and Wine" magazine.
Provided by threeovens
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
- Drain lentils, run under cold water, and drain again; set aside.
- Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
- In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
- In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
- Toss, season with salt and pepper, and top with bacon and bleu cheese.
Nutrition Facts : Calories 327.8, Fat 24.4, SaturatedFat 6.7, Cholesterol 20.3, Sodium 396.6, Carbohydrate 19.2, Fiber 6.3, Sugar 8.5, Protein 9.9
BEET AND CABBAGE SALAD WITH SAUSAGE
This colorful beet and cabbage salad is packed with veggies and diced smoked sausage. A classic Slavic-style side dish that's perfect for your next party!
Provided by Natalya Drozhzhin
Categories Salad
Time 50m
Number Of Ingredients 11
Steps:
- Boil the beets until they are fully cooked and gather the rest of your ingredients.
- Combine the mayonnaise, salt, sugar, vinegar and pepper in a large bowl. Whisk until creamy and set it aside.
- Clean and peel carrots, beets, onion. Dice up the sausage.
- By hand or using a food processor, slice the cabbage, carrots, and beets into thin strips. Dice the onions. Place the veggies in a bowl with the dressing ingredients (if you are prepping the salad ahead of time, keep the veggies and dressing stored in separate containers).
- Press the garlic cloves into the salad.
- Stir to combine and serve right away!
Nutrition Facts : Calories 406 kcal, Carbohydrate 10 g, Protein 10 g, Fat 36 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 1453 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
APPLE BEET & RED CABBAGE SALAD
This is a Swedish recipe often served at Christmas time. This is very popular throughout Scandinavia Colorful & Tasty
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine Apples, Beets & Cabbage.
- Sprinkle with the Lemon Juice and sugar.
- Toss & serve well chilled.
Nutrition Facts : Calories 90.3, Fat 0.2, Sodium 163.2, Carbohydrate 23.2, Fiber 4.2, Sugar 9.4, Protein 1.3
BEET AND CABBAGE SALAD
Grated beets and thinly sliced cabbage are tossed with a sweet and sour caraway vinaigrette.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
- Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.
More about "beet and cabbage salad recipes"
CABBAGE AND BEET SALAD RECIPE, CABBAGE SALAD, BEET SALAD
From natashaskitchen.com
4.8/5 (14)Category Easy/MediumCuisine $6-$8 Varies by SeasonTotal Time 5 mins
- In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.
- Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.
- Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.
- Transfer salad to a large glass jug for easier storage in the fridge and keep refrigerated until ready to serve.This salad holds well in the refrigerator for about a week.
BEET AND CABBAGE SALADS RECIPE | BON APPéTIT
From bonappetit.com
Servings 8
- Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
- Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.
RAW BEETS AND CABBAGE SALAD | RECIPE | MY HOMEMADE FOOD ...
From enjoyyourcooking.com
User Interaction Count 1Total Time 15 minsCategory Salads
BEET AND CABBAGE SALAD - DELICIOUS LIVING
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Servings 6Calories 136 per servingEstimated Reading Time 30 secs
BEET AND RED CABBAGE SLAW - VEGKITCHEN
From vegkitchen.com
5/5 (1)Total Time 25 minsCategory SaladCalories 54 per serving
- Cut the cabbage into chunks small enough to fit through your processor’s feed tube and grate with the same blade.
- Combine the grated beets and cabbage in a serving container and dress to taste with the lemon juice and syrup. Stir well, then add the dill and salt and stir again.
- Let the salad stand for at least 15 minutes or so before serving. Taste again and adjust the lemon and sweetener if needed, then serve.
HANGER STEAKS WITH CABBAGE-AND-BEET SALAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsCategory Steak Cuts
- Preheat oven to 425°F. Toss together beets and 1 tablespoon oil on a large rimmed baking sheet. Spread in an even layer. Cover tightly with aluminum foil.
- Bake in preheated oven until fork-tender, 45 to 55 minutes. Uncover, and let cool slightly, about 10 minutes. Peel beets, and cut into quarters. Place beets in a large bowl; gently toss with cabbage, vinegar, horseradish, sugar, 1 tablespoon oil, and 1 teaspoon kosher salt. Set aside.
- Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium-high. Pat steaks dry with paper towels; sprinkle evenly with 2 teaspoons kosher salt and 1/2 teaspoon pepper. Add steaks to skillet; cook, turning every 3 minutes to evenly brown all sides, to desired degree of doneness, about 12 minutes for medium-rare. Transfer to a cutting board, and let rest 10 minutes. Cut steaks in half.
- While steaks rest, whisk together labneh, cheese, remaining 1/2 teaspoon kosher salt, and remaining 1/2 teaspoon pepper in a small bowl until almost smooth. Spread labneh mixture on 4 plates; divide cabbage mixture and steaks among plates. Sprinkle with parsley and sea salt.
RED CABBAGE BEET SLAW WITH CRANBERRIES - RELUCTANT ENTERTAINER
From reluctantentertainer.com
5/5 (2)Estimated Reading Time 4 minsServings 6Total Time 15 mins
- Chop the cabbage, shred the beets and the apple; mix together. Add the cranberries and the shallot and red wine vinegar mixture. Mix together and set aside for 10 minutes.
APPLE, BEET, AND CABBAGE SALAD RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 50 secsServings 8-10Calories 70 per serving
- Drain the beets and cut into matchstick-size strips 2 to 3 inches long. Peel and core the apples. Cut into 1/4-inch-thick slices, then into 1/4-inch-thick sticks 2 to 3 inches long.
BEET-UP CABBAGE SALAD RECIPE - PREPARE - NOURISH
From prepareandnourish.com
Estimated Reading Time 5 minsTotal Time 45 mins
- In a small saucepan, bring water, salt, bay leaves and dill seeds to a boil and take off heat to chill.
- Wash cabbage and remove the brown or wilted outer leaves. Cut the cabbage in half, right through the thick stem. Cut this 'half' in half once more, making quarters of the cabbage. Place the flat side of the quarter cabbage on the cutting board and cut the core off. Do this for the remainder quarters, discarding the core. Cut the core-less quarters lengthwise once more. Then cut across the quarters at about 1" intervals.
- Wash carrots and peel them if the skin looks dry. Slice the carrots using a crinkle knife or a regular knife.
- Wash beets and remove the greens, stem and root tip. Cut them in half. Place the flat end on the board and make 6-8 cuts across the beets. Using the crinkle cutter, work your way across the 6-8 cuts, making crinkly-looking strips of beets.
PALEO BEET SALAD WITH CABBAGE AND PECANS (WHOLE30, VEGAN ...
From whatgreatgrandmaate.com
5/5 (4)Category Appetizer, SaladCuisine AmericanCalories 177 per serving
- Heat over medium high heat until boiling, then reduce the heat to medium low to simmer for 30 minutes until fork tender.
- While the beets are cooking, heat a dry skillet over medium heat and toast the pecans for 4-5 minutes while stirring frequently. They should be browned and fragrant. Remove from heat and set aside.
WARM BALSAMIC RED CABBAGE AND BEET SALAD | SARAH'S CUCINA ...
From sarahscucinabella.com
4.8/5 (6)Category SaladServings 4Total Time 25 mins
- Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
- Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
- Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
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