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Beet salad with cheese and dressing.
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Golden Beet Salad Recipe

Fresh tangy pickled beet on top of pea shoots, dressed with lemon vinaigrette, and garnished with Feta cheese.
Course Brunch, Salad
Cuisine American, Mediterranean
Keyword beets, feta, lemon, pea shoots, pickled, salad, vinaigrette
Budget Frugal
Prep Time 15 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 2 hours 55 minutes
Servings 4
Calories 318kcal

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: 318kcal | Carbohydrates: 46g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 244mg | Potassium: 410mg | Fiber: 3g | Sugar: 41g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg