Beet And Cabbage Salad Recipes

BEET AND CABBAGE SALAD

Steps:

• Grate the beets on the large holes of a box grater into a large bowl. Add the cabbage and set aside.
• Heat the caraway seeds in a small skillet over medium heat, swirling, until toasted and fragrant, 1 to 2 minutes. Add the oil, vinegar and sugar and stir until the sugar melts. Pour over the beet mixture. Season with salt and pepper. Sprinkle the chives over top.

CABBAGE AND BEET SLAW

Steps:

• Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.

RUSSIAN CABBAGE AND BEET SALAD

Steps:

• Combine cabbage, carrots, beet, and garlic in a large glass bowl.
• Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
• Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
• Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

BRAISED BEETS AND RED CABBAGE

Steps:

• Working in batches, coarsely grate cabbage and beets in food processor fitted with grating blade. Set aside.
• Melt butter in heavy large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Mix in cabbage and beets. Add 1/2 cup water and vinegar. Cover; simmer until vegetables are tender, stirring occasionally and adding water by tablespoonfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Transfer to bowl; top with parsley.

BEET AND RED CABBAGE SALAD

Steps:

• Place lentils in a small pot and cover with 2 inches of water; season with about 1/4 teaspoon of salt and cook, over medium heat, until tender, about 25 to 30 minutes.
• Drain lentils, run under cold water, and drain again; set aside.
• Meanwhile, cook bacon in a large skillet, over medium heat, until crispy; drain on paper towels.
• In a small bowl, whisk together oil and lemon juice; season with salt and pepper.
• In a large bowl, toss together beets, parsley, lentils and 1/3 of the dressing; add cabbage, lettuce, and the remaining dressing.
• Toss, season with salt and pepper, and top with bacon and bleu cheese.

CABBAGE AND BEET SALAD

Steps:

• Toss the cabbage, carrots, and beets with just enough dressing to coat the vegetables evenly. Season to taste with more dressing and salt and pepper.
• Chill well and serve.