Shredded Beet And Radish Slaw With Rice Noodles Recipes

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BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

  • In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

SWEET BEET DRESSED SLAW



Sweet Beet Dressed Slaw image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
8 to 10 radishes, julienned
1/2 small head red cabbage, thinly shredded
3 bias cut scallions
2 rounded spoonfuls dill pickle relish

Steps:

  • Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

PICKLED BEETS AND BREAKFAST RADISH SALAD



Pickled Beets and Breakfast Radish Salad image

Zesty pickled beets and fresh radishes sit atop a ring of creamy goat cheese in this colorful salad from Australian chef Peter Gilmore of Quay restaurant. Eat as a light and flavorful lunch, or serve as a sophisticated first course at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

1 cup rice-wine vinegar
1/2 cup superfine sugar
8 small (2-inch) beets
8 ounces pitted Ligurian olives
1 1/2 cups extra-virgin olive oil
4 slices sourdough bread (crusts removed)
Sea salt
64 very small radishes, such as French breakfast or cherry bell, trimmed and quartered
16 very small red pearl onions
1/2 cup creme fraiche
1 1/4 cups fresh goat cheese
1/3 cup aged balsamic vinegar
1 cup baby watercress
1 cup micro herbs, preferably red-leaved, such as blood vein sorrel, red garnet, or bull's blood (beet leaves)

Steps:

  • In a small bowl, mix together rice-wine vinegar and sugar until sugar is dissolved. Peel beets and very thinly slice using a mandoline. Transfer sliced beets to a medium bowl and add vinegar mixture, reserving 3 tablespoons of vinegar mixture. Let beets stand for 1 hour.
  • Preheat oven to 180 degrees. Fit a baking sheet with a rack and set aside.
  • Place olives in the bowl of a food processor; with the machine on high, slowly add 1/3 cup olive oil. Process until a fine paste is formed. Place bread on prepared baking sheet and spread olive paste evenly on both sides of each slice of bread. Transfer to oven and bake until bread is toasted, about 30 minutes. Remove from oven and let cool.
  • Place cooled bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a medium skillet and toast over medium heat; remove from heat and set aside.
  • Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Generously salt boiling water and return to a boil; add radishes and onions and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and peel onions. Transfer radishes and onions to a medium bowl; set aside.
  • Remove beets from vinegar mixture, squeezing out any excess; transfer beets to a medium bowl and set aside. Discard vinegar mixture.
  • In a small bowl, whisk together goat cheese and creme fraiche until well combined. Divide goat cheese mixture evenly between each of 8 serving bowls; spread goat cheese mixture in bottom of each bowl to create a 4 1/2-inch circle; sprinkle bread crumbs over goat cheese mixture.
  • Drizzle radishes and onions with 1/4 cup olive oil and season with sea salt. Toss to combine and divide evenly between each serving bowl. Drizzle beets with 1/4 cup olive oil and season with sea salt. Toss to combine and add to bowls with radishes and onions.
  • In a small bowl, whisk together balsamic vinegar and remaining 2/3 cup olive oil until well combined; drizzle over salads, keeping in mind you may not need to use all of the dressing. Garnish with watercress and micro herbs; serve immediately.

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