PICKLED BEET SALAD RECIPES

PICKLED BEET SALAD RECIPE | EATINGWELL

Pickled Beet Salad Recipe | EatingWell image

Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside Smorgastarta.

Provided by EatingWell Test Kitchen

Categories Healthy Potluck Side Dish Recipes

Total Time 15 minutes

Number Of Ingredients 6

Ingredients

2 1-pound jars sliced pickled beets
1 onion, thinly sliced
2 tablespoons prepared horseradish
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh dill, or parsley
Salt & freshly ground pepper, to taste

Steps:

Drain pickled beets, reserving 1/4 cup of the juice. Toss onions with the reserved pickled beet juice in a medium bowl and let stand for 10 minutes.
Meanwhile, cut beet slices in half. Add to the onions along with horseradish, sour cream and dill (or parsley). Toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 112.2 calories, CarbohydrateContent 25.6 g, CholesterolContent 2 mg, FatContent 0.9 g, FiberContent 3.1 g, ProteinContent 2.6 g, SaturatedFatContent 0.4 g, SodiumContent 170.2 mg, SugarContent 20.2 g

PICKLED BEET SALAD RECIPE - KENNY ROCHFORD | FOOD & WINE

Pickled Beet Salad Recipe - Kenny Rochford | Food & Wine image

Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.Plus: Vegetable Tips and Recipes More Pickled Vegetables

Provided by Kenny Rochford

Total Time 15 minutes

Yield 8

Number Of Ingredients 6

Ingredients

1 quart pickled beets, drained and cut into wedges
3 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Salt and freshly ground pepper
1/4 cup chopped fennel fronds
1/4 cup chopped parsley

Steps:

Arrange the beets on a platter. In a small bowl, combine the olive oil and lemon zest and season with salt and pepper. Drizzle the beets with the olive oil dressing, scatter the fennel fronds and parsley on top and serve.

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PICKLED BEET SALAD RECIPE | MARTHA STEWART

Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
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Reviews 0
Category Salad Recipes

Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

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PICKLED BEET SALAD RECIPE | MYRECIPES

Kenny Rochford, general manager of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
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Arrange the beets on a platter. In a small bowl, combine the olive oil and lemon zest and season with salt and pepper. Drizzle the beets with the olive oil dressing, scatter the fennel fronds and parsley on top and serve.

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PICKLED BEET SALAD RECIPE | MARTHA STEWART

Serve this sweet-tart salad with our Whole Roasted Salmon to cut the richness of the fish.
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Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

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PICKLED BEET SALAD RECIPE - KENNY ROCHFORD | FOOD & WINE

Arrange the beets on a platter. In a small bowl, combine the olive oil and lemon zest and season with salt and pepper. Drizzle the beets with the olive oil dressing, scatter the fennel fronds and parsley on top and serve.

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GERMAN PICKLED BEET SALAD (VEGAN) RECIPE - FOOD.COM

Posting this for ZWT - it's from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare....in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time.
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Total Time 1 hours 5 minutes
Calories 234.4 per serving

Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.

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SWEDISH PICKLED BEET AND APPLE SALAD RECIPE - FOOD.COM

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PICKLED BEETS RECIPE | ALLRECIPES

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Total Time 4 hours 20 minutes
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Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

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