Best 4 Rote Rubensalat Red Beet Salad Recipes
If you're in search of a healthy and flavorful salad, you won't want to miss out on Rote Rubesalat, a traditional German red beet salad. With its vibrant color and earthy sweetness, Rote Rubesalat is a feast for both the eyes and the taste buds. Whether you're a vegetarian seeking a nutritious plant-based dish, a fan of colorful salads, or simply looking to expand your culinary horizons, this classic German salad is sure to delight your palate. Join us as we delve into the world of Rote Rubesalat, discovering its unique flavors, exploring its versatility, and providing you with tips and tricks to create an unforgettable salad experience.
Here are our top 4 tried and tested recipes!
RAW BEET SALAD
I was looking for a way to use raw beets and found a recipe online. I changed it a bit to use ingredients that I grow and use. It's so yummy and is so nutritious because the nutrition isn't cooked out of the beets. Everyone that has tried it, likes it. It's better if let set for a few hours but doesn't have to be. Serve for a cold lunch with boiled eggs on a bed of lettuce.
Provided by cheesemaker
Categories Salad Vegetable Salad Recipes Beet Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Fat 3.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 263.7 mg, Sugar 8.8 g
ROTE RUBENSALAT (RED-BEET SALAD)
Make and share this Rote Rubensalat (Red-Beet Salad) recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender.
- Peel and slice.
- Prepare marinade dressing by combining remaining ingredients.
- Pour over beets and let stand for several hours before serving.
- Stir beets occasionally.
RUBY-RED BEET SALAD
Adapted from a recipe that I've had for about 30 years, this salad was a big hit when I served it to my future in-laws. -Toni Talbott, Fairbanks, Alaska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the gelatins; add boiling water and stir to dissolve. Drain pineapple, reserving the juice; set pineapple aside. Stir juice into gelatin. Refrigerate until slightly thickened. Stir in beets and pineapple. Pour into a 13-in. x 9-in. dish. Refrigerate until firm., For dressing, combine the mayonnaise, sour cream, celery, green pepper and chives in a small bowl. Cut gelatin into squares; serve on lettuce-lined salad plates if desired. Dollop with dressing.
Nutrition Facts : Calories 164 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 139mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
MOROCCAN RED BEET SALAD
Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.
Provided by justcallmetoni
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim the the long root tip off the beets, leaving about 1/2 inch of stem on the tops. Scrub the beets rather well taking care not to damage the skin.
- Place the cleaned beets into a large heavy saucepan filled with water and bring to a boil. Cook until the beets are cooked tender. This can vary from 30 to 60 minutes depending on the size of your beets.
- When the beets are cooked, pour out the boiling water and run the beets under cool running water. Reduce the temperature of the beets to a point where they can be handled. The skins should be fairly loose.
- Peel and trim the beets. Dice into bite sized cubes about 1/2 - 3/4 inches.
- Mix together all remaining ingredients and pour over the slightly warm beets. Toss and place in the fridge for a minimum of 1 hour.
Tips:
- Choose the right beets: Look for beets that are firm and smooth, with no blemishes or bruises. The smaller the beets, the sweeter they will be.
- Roast the beets: Roasting the beets brings out their natural sweetness and flavor. You can roast them whole or cut them into wedges.
- Grate the beets: Once the beets are roasted, grate them using a box grater or a food processor fitted with the grating blade.
- Use fresh herbs: Fresh herbs, such as dill, parsley, and chives, add a bright, flavorful touch to the salad.
- Don't overdress the salad: A little bit of dressing goes a long way. You don't want to overpower the natural flavors of the beets.
Conclusion:
Rote Rübensalat, or Red Beet Salad, is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be prepared ahead of time. The combination of sweet beets, tangy vinegar, and fresh herbs makes this salad a refreshing and flavorful side dish or light lunch.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love