My Farm Fresh to You box arrived this week with beautiful beets inside. I pickled the beets with cardamom and other spices, and serve them chilled, in a salad. I used fresh pea sprouts for the greens, but any lettuce or green would do. This salad is clearly all about the beets. I dressed the salad with lemon vinaigrette and garnished with feta cheese.
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Ingredients:
For the pickled beets:
- Beets
- Golden balsamic vinegar
- Water
- Sugar
- Pickling spice
- Mustard seeds
- Cardamom pod
- Whole green or black peppercorns
For the lemon vinaigrette:
- Zest and juice of 1 lemon
- Kosher salt
- Crushed black pepper
- Crushed red pepper
- Extra virgin light tasting olive oil
For the salad:
- Salad greens of your choice
- Feta cheese
(See recipe card for quantities.)
Instructions:
- If you are using red beets and yellow beets and you want to retain their colors, cook and pickle the beets separately.
- Cut the tops and roots off the beets and scrub to remove all dirt. Place the beets in a pot and cover with cold water. Bring water to a boil then lower the temperature to medium. Cook the beets until a sharp knife can easily inserted into the middle. Remove from heat, pour off water. Rinse the beets under cold water until cool enough to handle. The peels should slide off easily under cold, running water. Slide, dice, or quarter the beets as desired.
- For the pickling liquid:
- Remove the cardamom seeds from the pod by breaking the pod open. Remove the seeds and discard the pod. While the beets are cooking, add all the pickling ingredients to a small saucepan and bring to a boil. Lower heat to a simmer and cook an additional 10 minutes. Remove from heat and pour through a strainer, collecting the liquid and discarding the solids.
- Pour the hot pickling liquid over the beets. Allow to cool to room temperature then refrigerate in the liquid until ready to use. Will keep for several days in the refrigerator.
- To assemble the salad add your greens to a plate, top with beets, dressing and crumbled Feta cheese.
Recipe
Pickled Beet Salad
Fresh tangy pickled beet on top of pea shoots, dressed with lemon vinaigrette, and garnished with feta cheese.
Equipment
- Heavy bottomed pot
- Serving platter
Ingredients
- 5-6 medium-sized beets
- For the picking liquid:
- 1 cup golden balsamic vinegar
- ½ cup water
- ½ cup sugar
- ¼ teaspoon pickling spice
- ¼ teaspoon mustard seeds
- Seeds from 1 cardamom pod
- ¾ teaspoon whole green or black peppercorns
- For the lemon vinaigrette:
- Zest and juice of 1 lemon
- ¼ teaspoon kosher salt
- ½ teaspoon crushed black pepper
- ¼ teaspoon crushed red pepper
- ¼ cup extra virgin light tasting olive oil
- For the salad:
- Salad greens of your choice
- Feta cheese crumbled, amount to taste
Instructions
- If you are using red beets and yellow beets and you want to retain their colors, cook and pickle the beets separately.
- Cut the tops and roots off the beets and scrub to remove all dirt. Place the beets in a pot and cover with cold water. Bring water to a boil then lower the temperature to medium. Cook the beets until a sharp knife can easily inserted into the middle. Remove from heat, pour off water. Rinse the beets under cold water until cool enough to handle. The peels should slide off easily under cold, running water. Slide, dice, or quarter the beets as desired.
- For the pickling liquid:
- Remove the cardamom seeds from the pod by breaking the pod open. Remove the seeds and discard the pod. While the beets are cooking, add all the pickling ingredients to a small saucepan and bring to a boil. Lower heat to a simmer and cook an additional 10 minutes. Remove from heat and pour through a strainer, collecting the liquid and discarding the solids.
- Pour the hot pickling liquid over the beets. Allow to cool to room temperature then refrigerate in the liquid until ready to use. Will keep for several days in the refrigerator.
- To assemble the salad add your greens to a plate, top with beets, dressing and crumbled Feta cheese.
Notes
The nutritional values includes the pickling liquid for the beets, which are not consumed in the recipe except for what is absorbed by the beets.
Prep time and cooking/chilling times dependent on what size beets you use.
Nutrition
Nutrition Facts
Pickled Beet Salad
Amount per Serving
Calories
318
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
244
mg
10
%
Potassium
410
mg
12
%
Carbohydrates
46
g
15
%
Fiber
3
g
12
%
Sugar
41
g
46
%
Protein
2
g
4
%
Vitamin A
72
IU
1
%
Vitamin C
5
mg
6
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
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