Time 35m Yield 16 servings (1 cup each). Number Of Ingredients 11 Steps:
In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.
Time 50m Yield 6 to 8 Number Of Ingredients 6 Steps:
Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain. When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion. In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.
Yield Makes 1 cup vinaigrette Number Of Ingredients 17 Steps:
Pickled Beets: Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30-40 minutes. Let cool. Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately. Do ahead Beets can be pickled 3 days ahead. Return beets to brine; cover and chill. Vinaigrette and assembly: Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool. Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper. Do Ahead Vinaigrette can be made 2 days ahead. Cover and chill.
Time 25m Yield 1 8x8 inch dish, 4-6 serving(s) Number Of Ingredients 10 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.
More about “pickled beet salad with bacon vinaigrette recipes”
Time 9h Yield 16 Number Of Ingredients 10 Steps:
Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight. The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
