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can anyone recommend a beet salad recipe? I've got fresh beet, cucumbers and cabbage...can I make that into a salad w/ some dressing?
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This doesnt have cucumber in it, but it's a really tasty salad:
Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.
Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.
Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add
1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.
Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.
Beet Salad with Goat Cheese
INGREDIENTS
* 4 medium beets - scrubbed, trimmed and cut in half
* 1/3 cup chopped walnuts
* 3 tablespoons maple syrup
* 1 (10 ounce) package mixed baby salad greens
* 1/2 cup frozen orange juice concentrate
* 1/4 cup balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 ounces goat cheese
DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
INGREDIENTS
* 4 medium beets - scrubbed, trimmed and cut in half
* 1/3 cup chopped walnuts
* 3 tablespoons maple syrup
* 1 (10 ounce) package mixed baby salad greens
* 1/2 cup frozen orange juice concentrate
* 1/4 cup balsamic vinegar
* 1/2 cup extra-virgin olive oil
* 2 ounces goat cheese
DIRECTIONS
1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
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