Everyone is going beet salad here lately. LOL! Everytime someone mentions something I haven't had in a while I have to send Main Man to the store. LOL!

I think if it were me, I'd just have a salad bar with the fixins. As we learned yesterday not everyone likes beets. I like beet slivers on a nice Spinach Salad myself.

Gayle

There are two beet salads that just put me in foody heaven. One is Balthazar Beet Salad. I don't even like bleu cheese, but it is wonderful in this salad.

And the other is from a Food Digest from somewhere around 1965. Either roast the beets or open a can of whole beets, cut them any way you want (slice, cube, whatever). Chop a couple of hard boiled eggs and add to the bowl. Add a little mayo, salt and dill weed and mix it up. Sometimes I also add a can of tuna. The dill weed really makes this salad pop. Don't need much, though.

Here is a link that might be useful: Balthazar Beet Salad

This is similar to the on the Take Home Chef made yesterday. If I liked beets, I would enjoy this on!
--------------------------------------------------
ROASTED BEET SALAD WITH GOAT CHEESE AND HONEY-ORANGE VINAIGRETTE
SERVES 4

This salad combines the wonderful flavors of roasted beets and sautéed beet tops with the tangy flavors of goat cheese and the vinaigrette. It is so good.

INGREDIENTS

4 small red beets with tops
2 tablespoons olive oil, divided
1-1/2 tablespoons minced fresh garlic, divided
1 package (5 ounces) baby spinach leaves
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon orange juice
Salt and pepper to taste
1 ounce mild goat cheese, crumbled
Remove the tops from the beets. Clean and cut into 3-inch pieces. Preheat the oven to 375° F. Peel the beets; cut into halves or quarters and place in a baking dish in one layer. Drizzle with 1 tablespoon of the olive oil and add 1/2 tablespoon of the garlic, salt and pepper. Roast until tender, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the remaining 1 tablespoon of garlic, then the beet tops, salt and pepper. Cover and sauté until tender, adding a little water if necessary, about 10 minutes. Remove from pan and cool. Cut the cooled beets into bite-sized pieces.

To serve, place the beet tops on a platter or divide on individual plates. Top with the spinach leaves and then the chopped red beets. In a small bowl, combine the honey, mustard, orange juice, salt and pepper. Whisk well until combined and emulsified. Drizzle the vinaigrette over the salad. Top with the crumbled goat cheese. Serve immediately

Oh I love love love love pickled beets! I've always just eaten them plain. Does anyone have a recipe for including them in a salad? I'm no good at creative salads.

Also, I've been trying to think of ways to use some of the pickled beet juice, like in a macaroni salad or something..... Anyone have ideas on that, or am I crazy? :-D

Pickled beet juice? That's for drinkin'! Seriously.

Parhelia-I love beets in any form but like pickled best.I make them by the quart jar using Splenda instead of sugar,and keep them in the fridge at all times.I could almost eat a whole jar at one sitting!LOL Sometimes I will grab a bowl full as a snack. I have never made a salad with beets in it.I eat mine on the side,but I would think you could slice or chop them into just about any salad.The one someone mentioned with mandarin oranges and orange vinaigrette sounds good and I might try it.I think it would be good with raspberry vinaigrette also.I think you could add the beet juice to any salad that you normally use vinegar or pickle juice in.Rather than throw the leftover juice away I always just open another can of beets and add them to the leftover juice in the jar.Let them set for a few days and you have a new batch of pickled beets.You could also heat it up before adding the beets but I never do.I can't tell that it makes any difference.The juice will last as long as any pickle juice so it can be used over and over as long as it lasts.

Isn't this question an oxymoron?

This one is yummy

Beet & Pickle Salad
* 1 can beets - cubed
* 1 can red kidney beans- Rinsed well
* 1 can white potatoes - cubed
* 1 can green peas, drained well
* 3-4 dill pickles - cubed
* 1 red onion - chopped
* 3 tablespoons Olive oil
* salt to taste
Cube the potatoes and beets and then mix with
the peas, chopped onion and pickles. Add salt and oil.
Mix well and put in fridge overnight to mix the flavours

dolly

I got this one for Russian Beet Salad online. It is similar to the ones I grew up with. You can substitute canned beets if you wish. Also you can make a dressing of sour cream and mayo instead of a vinegrette. Like with most salads there are no hard and fast rules.

1. Pressure cook beets at 15 lbs. pressure for 25-30 minutes or boil gently, covered with water, until tender for about 1 hour as needed; steam carrots and potatoes until tender, about 10-15 minutes:

1 lb. beets (about 3-4 medium)
3 medium potatoes, peeled, coarsely diced
3 carrots, coarsely dice

2. Cool beets until easy to handle, peel and coarsely dice about same size as carrots and potatoes.

3. Place cooked vegetables in salad bowl and combine with:

1 onion, finely chopped
2 dill pickles, diced
2 cups cooked green peas
(fresh cooked or 15-16 oz. can, drained)
3 green onions, finely chopped salt, to taste

4. For dressing, blend together with wire whisk or by shaking in a tightly closed jar:

1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon crystalline fructose or 1 teaspoon sugar
1 teaspoon dry mustard

5. Pour dressing over salad and combine evenly; chill. Adjust taste with salt and pepper. Garnish with sprigs of dill or parsley.

Well, this isn't beet salad, but I like to get that brocolli slaw from the store and put pickled julienned beats in it for slaw. I also use Buttermilk Ranch dressing instead of slaw sauce. You have to mix up the slaw, then sort of dip the beets in the dressing and put them on top, so as not to break them, but it's really yummy.

I also add grated raw beets to my salads just like carrots. Yummy as well.

Next time you finish a jar of dill pickles (I buy them in big jars) don't throw out the juice! Drain a can of beets and put them into it and sit in the frig for a week. Best pickled beets you ever tasted!