German Pickled Beet Salad Vegan Recipes

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GERMAN PICKLED BEET SALAD (VEGAN)



German Pickled Beet Salad (Vegan) image

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.

Provided by magpie diner

Categories     German

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs fresh beets, choose firm beets
2 teaspoons sea salt
1/2 cup red wine, dry is best
1/2 cup apple cider vinegar
1 medium onion, thinly sliced
4 whole cloves
1/2 teaspoon coriander powder
6 whole black peppercorns
3 tablespoons olive oil
1 tablespoon prepared horseradish

Steps:

  • Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
  • Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
  • When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
  • In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
  • Cool to room temperature then cover well and refrigerate for at least 24 hours.
  • 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.

Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 1353.5, Carbohydrate 26.9, Fiber 5.1, Sugar 19.9, Protein 4.2

GERMAN-STYLE BEET SALAD



German-Style Beet Salad image

Fresh beets are boiled until tender, and then tossed with a sweet and spicy caraway and clove vinaigrette.

Provided by CHRISTYJ

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 11

2 bunches beets
2 tablespoons water
¼ cup white vinegar
2 tablespoons caraway seeds
1 teaspoon white sugar
2 tablespoons minced onion
1 teaspoon prepared horseradish
¼ teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons vegetable oil

Steps:

  • Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
  • In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 14.6 g, Fat 11.9 g, Fiber 3.4 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 292 mg, Sugar 10.7 g

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