PICKLED BEET AND CUCUMBER SALAD WITH A HORSERADISH YOGURT SAUCE
Crisp cucumber and sharp pickled beets are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.
Provided by Ksenia Prints
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Chop cucumbers, beets and onions evenly.
- Mix all other ingredients except dill in a jar, and shake until combined.
- Dress vegetables with sauce, stirring gently to meld all the flavours. Sprinkle with dill weed and serve.
- This salad can be made ahead and allowed to rest in the fridge for a day or two.
CUCUMBER, SMOKED TROUT, AND PICKLED BEET SALAD
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- In a sieve set over a bowl drain beets, reserving 1/4 cup juice, and halve beet slices. In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
- Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt. Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.
PICKLED BEET AND CUCUMBER SALADS
Categories Salad Vegetable Low Sodium Cucumber Beet Summer Chive Bon Appétit
Yield Serves 8. Can be doubled
Number Of Ingredients 6
Steps:
- Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
- Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
- Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
- Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.
SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Provided by David Tanis
Categories dinner, finger foods, salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams
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