South African Beet And Onion Salad Recipes

ONION BEET SALAD

Steps:

• Place beets in a large resealable plastic bag; add 2 tablespoons oil. Seal bag and shake to coat. Place an 18x12-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Arrange beets on foil; fold foil over beets and seal tightly. Bake at 400° for 1 to 1-1/4 hours or until tender. , Cool to room temperature. Cut beets into cubes; place in a large bowl. Add onion. In a small bowl, whisk the vinegars, sugar, salt, basil, pepper and remaining oil. , Pour over beet mixture; gently toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Serve with a slotted spoon.

QUICK PICKLED BEETS AND ONIONS

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a rolling boil.
• Add beets, reduce heat, and simmer until tender, 12 to 15 minutes. Drain well.
• When cool enough to handle, slip off the skin.
• Place beets in a nonreactive bowl and set aside.
• Gather the ingredients.
• In a small saucepan, combine onions, sugar, vinegar, salt, and water. Bring this mixture to a boil over high heat.
• Simmer 5 minutes and make sure that the sugar and salt are fully dissolved into the water.
• Pour the hot marinade over beets and then allow the beets to cool to room temperature.
• Cover the beets well and refrigerate for several hours, or ideally overnight, before serving.
• If you prefer, divide the beet and onion mixture into individual jars for easy storage.
• Keep refrigerated for up to two weeks.
• Enjoy.

BEET AND ONION SALAD

Steps:

• Cut the beets into bite-sized pieces (I like to go with narrow wedges).
• Toss with the slivered red onion.
• In a small bowl or measuring cup, whisk the oil, vinegar and seasonings until combined.
• Pour over beets/onions and toss to combine.

ROASTED-BEET-AND-ONION SALAD

Steps:

• Preheat oven to 375 degrees. Wrap beets in parchment-lined foil. Roast until tender, about 1 hour. Meanwhile, drizzle onions with oil, tossing to coat. Season with salt and pepper. Spread evenly in a single layer on a baking sheet. Roast, turning once, until golden brown and tender, about 45 minutes.
• Remove skins from beets; cut beets in half if large and leave whole if small. Toss beets with 1/2 cup vinaigrette and the herbs. Arrange onions on a platter. Drizzle with remaining vinaigrette. Top with beets; garnish with oregano flowers.

SOUTH AFRICA TOMATO SALAD

Steps:

• Arrange tomato slices in a serving dish. Sprinkle with salt, sugar, and minced chile pepper.
• Drizzle on the vinegar.
• Let salad sit for about 15 minutes before serving.

SOUTH AFRICAN BEET AND ONION SALAD

Steps:

• Place the beets in boiling, salted water.
• Reduce heat to low and simmer, partially covered, for about 30 minutes, or until tender. Add more water if necessary; the beets should be completely covered.
• Drain and cool.
• Remove skins from beets.
• Slice into rounds or strips 1/4" thick.
• Combine vinegar, salt and sugar in a deep bowl and stir until sugar dissolves.
• Add beets and onions and stir to coat.
• Marinate at room temperature for about 30 minutes, stirring every 10 minutes.
• Serve at room temperature.