Pickled Beet Salad Recipes

PICKLED BEET SALAD WITH WATERCRESS

Steps:

• Place beet and onion pieces in medium bowl; toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges; cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.
• In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture; let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries; toss gently.
• Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.

PICKLED BEET SALAD

Steps:

• Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off.
• Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.)
• In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled.

PICKLED BEET SALAD

Steps:

• Place the beets with water to cover in a saucepan with salt to taste. Bring to a boil and simmer until tender. Cooking time will vary depending on the size and the age of the beets. Let cool.
• Remove the skin under cold running water. Slice them, and place in a salad bowl. Add vinegar, oil, sugar, cumin and salt and pepper. Blend well, and check seasoning.
• Add the onions and parsley. Toss well, and serve.

PICKLED BEET SALAD

Steps:

• Grease an 8x8-inch glass casserole or a 1 1/2 quart mold.
• Cut the sliced beet into julienne strips.
• In saucepan, add gelatine, sugar and 1/2 cup water.
• Heat on medium setting, stirring constantly, until gelatine is dissolved.
• Set aside.
• Add enough water to beet juice to make 1 cup.
• Pour into saucepan.
• Add lemon juice, vinegar and horseradish to gelatine mixture.
• Refrigerate until mixture is partially thickened.
• Stir in celery, spring onions, and beets.
• Refrigerate until congealed and well set.
• TO SERVE: Cut into squares and place on bed of lettuce.
• Garnish with 1/2 tsp mayonnaise on top of each square.
• SUBSTITUTIONS: Replace celery with 1/2 cup grated carrots.