Golden Beet Slaw Recipes

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BEET SLAW



Beet Slaw image

Provided by Alton Brown

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 cup red wine vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
2 cups jicama, peeled and cut into sticks
3 cups fennel, cored, halved, and sliced with mandoline
1/4 cup grated onion
1 Asian pear, halved, cored, and sliced with a mandoline
2 tablespoons lemon juice
6 ounces goat cheese, crumbled

Steps:

  • In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.

GOLDEN BEET SALAD



Golden Beet Salad image

Provided by Kurt Beecher Dammeier

Categories     Salad     Side     Roast     Vegetarian     Dinner     Lunch     Blue Cheese     Spinach     Beet     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Steps:

  • Preheat the oven to 400°F.
  • Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
  • Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
  • Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

GOLDEN BEET SLAW



Golden Beet Slaw image

As an alternative to salad, try this fresh and crunchy slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons red-wine vinegar
1 teaspoon orange zest
1 tablespoon orange juice
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds golden beets, peeled and cut into matchsticks
3 scallions, sliced
1/2 cup chopped fresh cilantro

Steps:

  • Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Tosswith beets, scallions, and cilantro.

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13 BEST GOLDEN BEET RECIPES FROM ROASTED TO PICKLED
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From insanelygoodrecipes.com
  • Roasted Golden Beets. Sometimes, simple food is best because it really lets every ingredient shine. That’s why I love roasted vegetables. Roasting intensifies their natural flavors, highlighting why they’re so tasty.
  • Roasted Golden Beets with Horseradish. This simple-looking side dish is far from simple when it comes to flavor. This dish features insanely delicious roasted golden beets served with microgreens and walnuts.
  • Creamy Roasted Golden Beet and Apple Soup. If you’re a little tired of butternut squash soup, this recipe is an exciting alternative. WANT TO SAVE THIS RECIPE?
  • Brown Sugar-Glazed Golden Beets. This might be a vegetable side dish, but it kind of tastes like dessert. I liken it to that infamous sweet potato side dish with brown sugar and marshmallows.
  • Roasted Beet and Goat Cheese Salad. If you’ve ever thought salads were boring, you haven’t had a good salad. And I will stand by that statement one-hundred percent.


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  • Put all of the veggies in a large mixing bowl. You may want to cut the spirilized beets a little so they aren't so long - it makes them easier for kids to handle that way.
  • Put the rest of the ingredients into a pint mason jar and use an immersion blender to make the dressing. The immersion blender emulsifies the oil so if you do not have an immersion blender, you can use a food processor and add the oil into the other ingredients slowly using the oil drip top on your food processor to emulsify. You could also use a whisk and bowl and drizzle the oil in slowly so it emulsifies. The dressing should be nice and creamy.
  • Add the dressing to the veggies and combine. You can eat the slaw right away or store it in the fridge up to 5 days. The salt in the dressing will pull some water out of the veggies and it will get a little liquidy at the bottom - simply toss the slaw to mix it all in - it is even more delicious after marrying all those flavors over a day or 2!


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  • Add the shredded vegetables, a pinch of salt and red pepper flakes. Toss well to mix and continue cooking over medium-high heat, stirring frequently, until the carrot and beets are cooked but not mushy, about 8 minutes.
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