Tomato Roasted Beet And Pickled Onion Salad Recipes

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BEET AND ONION SALAD



Beet and Onion Salad image

I got this recipe for a cookbook "Greek Cooking for the Gods". I'm a beet lover and really enjoy this. The time does not include the chill time.

Provided by Marlitt

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs small beets
2 large onions (thinly sliced )
2 garlic cloves (minced )
salt and pepper (to taste )
1/2 cup olive oil
1/2 cup red wine vinegar

Steps:

  • Trim stems from beets leaving 1/4 inch stem attached.
  • Place beets in pan with enough water to cover.
  • Boil , cover, reduce heat and simmer until tender about 25 minutes.(I have used whole canned beets and sliced them, works well.).
  • Drain and cool. peel and slice in 1/4 inch slices.
  • Arrange beets on a platter.
  • Top with onions and sprinkle with garlic.
  • Sprinkle with salt and pepper.
  • Mix vinegar and oil and pour over beets.
  • Refrigerate until well chilled.

Nutrition Facts : Calories 248.3, Fat 18.3, SaturatedFat 2.5, Sodium 118.8, Carbohydrate 20.5, Fiber 3.8, Sugar 14.2, Protein 3.1

QUICK PICKLED BEETS AND ONIONS



Quick Pickled Beets and Onions image

This easy recipe for pickled beets and onions makes a great side dish or gift. Quick pickling is a simple technique that doesn't require canning.

Provided by Barbara Rolek

Categories     Side Dish     Snack

Time 12h40m

Yield 4

Number Of Ingredients 8

For the Beets:
16 baby beets , unpeeled, tops trimmed
For the Marinade:
2 medium red onions, julienned
2 tablespoons sugar
1/3 cup white vinegar
2 teaspoons salt
2/3 cup water

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.

Nutrition Facts : Calories 142 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, Sodium 1225 mg, Sugar 25 g, Fat 0 g, ServingSize 4 servings, UnsaturatedFat 0 g

HEIRLOOM TOMATO, BEET & RED ONION SALAD



Heirloom tomato, beet & red onion salad image

Use a colourful mix of tomato varieties to create a stunning side for a dinner party - a splash of Pimm's takes the dressing to the next level

Provided by Sarah Cook

Categories     Buffet, Lunch, Side dish, Vegetable

Time 20m

Yield Serves 10 generously

Number Of Ingredients 8

700g heirloom tomato
500g cooked beetroot , cut into chunks
1 red onion , quartered, then sliced
2 tbsp wholegrain mustard
5 tbsp red wine vinegar
2 tbsp Pimm's
2 tbsp clear honey
2 raw beetroots , very thinly sliced (on a mandolin if you have one)

Steps:

  • Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm's and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
  • When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.

Nutrition Facts : Calories 79 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

TOMATO, ROASTED BEET, AND PICKLED ONION SALAD



Tomato, Roasted Beet, and Pickled Onion Salad image

Categories     Salad     Onion     Tomato     Side     Roast     Vegetarian     Beet     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 1/4 cups cider vinegar
6 tablespoons water
1/2 cup sugar
1 tablespoon mustard seeds
1 teaspoon whole allspice
1 teaspoon cumin seeds
2 small red onions, cut into 1/2-inch-thick wedges
1 pint grape or cherry tomatoes, halved

Steps:

  • Preheat oven to 425°F.
  • Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 1/4hours.
  • While beets roast, simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes. Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool, stirring occasionally, to room temperature.
  • Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/2-inch-thick wedges and transfer to a serving bowl with tomatoes. Drain pickled onions in a sieve set over another bowl and discard allspice. Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets and toss well. Season with salt and pepper.

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