German Pickled Beet Salad Vegan Recipes

PICKLED BEET SALAD WITH CHICKPEA MASH

Steps:

• Place beets in a medium saucepan and cover with cold water. Bring pot to boil and cook for about 30 minutes or until beets are tender. Drain water and set aside to cool. Peel beets and cut up into approx 1 cm cubes.
• Peel and thinly slice red onion into half moons.
• Wash a few sprigs of lemon thyme.
• In a small saucepan, combine red wine vinegar with water, white sugar, salt and pepper. Over low heat, stir until sugar is dissolved.
• In a bowl, place cut beets, thyme, red onion and red wine vinegar pickling liquid together. Cover and place in fridge to pickle. Leave for at least 30 minutes, overnight even better.
• Drain and rinse chickpeas from can and place into food processor. Add 3 tablespoons of yoghurt, garlic cloves, lemon juice, lemon zest and salt and pepper to taste. Blitz until you get a semi coarse texture.
• Wash and shake dry rocket leaves.
• On a large plate, scoop chickpea mash and spread across the plate in a circular motion.
• Add 1 tablespoon of Greek yoghurt on top of chickpea mash.
• Next, layer rocket leaves.
• Finally, top with pickled beet salad.
• Add cracked black pepper and a drizzle of extra virgin olive oil to finish.
• Serve.

GERMAN BEET SALAD WITH CARAWAY SEEDS

Steps:

• Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
• Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

GERMAN-STYLE BEET SALAD

Steps:

• Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
• In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.