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    HOME » Recipes » Soup & Salads

    Published: Jan 22, 2016 · Modified: Jan 5, 2020· This website generates income via ads ·

    Golden Beet Salad Recipe

    Jump to Recipe Print Recipe Pin Recipe

    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.

    beetsaladblog
    Jump to:
    • Ingredients:
    • Instructions:
    • Recipe

    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.
    pickledbeets
    beetsaladforFB2
    beetblog2-6

    Recipe

    Pickled Beet Salad

    Fresh tangy pickled beet on top of pea shoots, dressed with lemon vinaigrette, and garnished with feta cheese.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Chilling time 2 hrs
    Total Time 2 hrs 55 mins
    Course
    Brunch
    ,
    Salad
    Servings 4

    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

    Calories: 318kcalCarbohydrates: 46gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 244mgPotassium: 410mgFiber: 3gSugar: 41gVitamin A: 72IUVitamin C: 5mgCalcium: 37mgIron: 1mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    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.
    Tried this recipe?Let us know how it was!

    More Soup & Salads

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    • Lemon Chicken Orzo Soup Panera Style

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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