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Pickled Beet Salad

Pickled Beet Salad


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Here's a beet salad recipe that won't require you to light a single stove. This salad works well as both an appetizer or a side dish as a counterpoint to grilled meats and fish.

Click here to see 7 No-Cook Side Dishes.

Ingredients

  • 2 Pounds beets, peeled and trimmed
  • 2 cloves garlic, crushed
  • 1 Teaspoon ground white pepper
  • 3/4 Cups olive oil
  • 1 Cup cider vinegar
  • 2 Teaspoons sea salt
  • 1/2 Cup honey
  • 1 large Vidalia onion, peeled and trimmed

Recipe Summary

  • 6 beets, peeled and cut into matchsticks
  • 1 medium red onion, cut into 1/8-inch-thick rounds
  • 3 oranges
  • 1 cup red-wine vinegar
  • 6 tablespoons sugar
  • 1 1/2 cups dried cranberries
  • 1 pound watercress

Place beet and onion pieces in medium bowl toss to combine. Set aside. Working over a bowl, cut away peel, pith, and outer membranes from oranges cut flesh away from membranes, collecting sections and juice in bowl. Squeeze juice from membranes before discarding them. Set fruit and juice aside.

In a small saucepan over medium heat, bring vinegar, sugar, and 1/2 cup water to a boil. Stir until sugar is dissolved, about 2 minutes. Pour liquid over reserved beet-and-onion mixture let stand until vinegar mixture reaches room temperature, about 30 minutes. Add reserved orange segments, juice, and dried cranberries toss gently.

Place watercress in large serving bowl. With a slotted spoon, spoon beet mixture over watercress. Serve.


  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 1 cup julienned daikon
  • 2 ½ cups water plus 5 tablespoons, divided
  • 1 ¼ cups sugar, divided
  • ½ cup rice vinegar
  • 2 pounds beets, trimmed, peeled and cut into 1/2-inch pieces
  • 2 cups red-wine vinegar
  • 2 stalks lemongrass, pale yellow part only
  • 1 ½ tablespoons sliced fresh ginger
  • 1 ¾ teaspoons kosher salt, divided
  • 4 tablespoons sesame oil, divided
  • 6 cups chopped kale
  • 1 clove garlic, minced

Place carrots, cucumber and daikon in a medium heatproof bowl. Combine 1/2 cup each water, sugar and rice vinegar in a large saucepan. Bring to a boil and cook, stirring, until the sugar is dissolved. Pour over the vegetables. Let marinate, stirring occasionally, for 30 minutes. Drain and set aside.

Meanwhile, bring 1 inch of water in the saucepan fitted with a steamer basket to a boil over high heat. Add beets, cover and steam until tender, 20 to 30 minutes. Transfer to a large bowl.

Add 2 cups water, the remaining 3/4 cup sugar, red-wine vinegar, lemongrass, ginger and 1 1/2 teaspoons salt to the pan. Bring to a boil over medium-high heat and stir until the sugar has dissolved. Remove from heat and stir in the beets. Let marinate, stirring occasionally, for 30 minutes.

Heat 1 tablespoon oil in a large skillet over medium heat. Add kale, garlic and 3 tablespoons water cook, stirring, until the kale is wilted, 2 to 3 minutes. Transfer to a blender or food processor. Add the remaining 3 tablespoons oil, 2 tablespoons water and 1/4 teaspoon salt puree until the consistency of pesto.

Spread the kale puree on a serving platter. Drain the beets and arrange on top of the kale. Serve topped with the marinated vegetables.

To make ahead: Refrigerate pickled beets and kale puree (Steps 2-4) for up to 2 days.


  • 1 small red onion, halved and sliced
  • ½ cup red-wine vinegar
  • 2 tablespoons sugar
  • 1 cinnamon stick
  • 4 whole peppercorns
  • 2 whole cloves
  • 3 cups steamed sliced beets, 1/2-1 inch thick (see Tip)

Combine onion, vinegar, sugar, cinnamon stick, peppercorns and cloves in a large saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer until the onion is tender-crisp, 4 to 6 minutes. Stir in beets. Transfer to a large bowl and let marinate, stirring occasionally, for 30 minutes.

Make Ahead Tip: Cover and refrigerate for up to 1 week.

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end peel the skin with a vegetable peeler.
Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

No time to prep? Look for Melissa's brand Peeled Baby Red Beets in the produce section of many supermarkets. They're peeled, steamed and ready to eat and contain far less sodium than their canned counterparts.


Quick Pickled Beets and Onions

Beets are wildly popular in Eastern European cuisine. Featured in multiple recipes, but also served on their own as a side dish when pickled, beets are a beautiful addition to a cold plate alongside some charcuterie, cheese and bread. Our quick recipe for pickled beets and onions will yield some delicious vegetables that can be kept in the fridge and served as a quick snack, or as an addition to salads, or as a base for dips or spreads. Since this recipe is quick-pickled and isn't processed using the hot- or cold-pack method, it is meant to be eaten within a few weeks of making it.

Although many cooks complain about handling and cooking with beets (yes, gloves are encouraged) beets are a nutritious root vegetable that should appear on your plate more often. Eaten raw or cooked, beets bring vibrant color to soups, rice, or stews. High in fiber, folate, manganese, and potassium, a cup of raw beets bring into your diet 148 mg of folate, almost a third of the recommended daily intake (RDI) for adults. Plus, contrary to common belief, their caloric content is moderate, with just 59 calories in the same serving size.

If you have a surplus of beets, pickling is the best way to retain their flavor and enjoy them for weeks to come. Besides, you are controlling the ingredients that go in them and know you won't be going overboard with sodium and sugar, like store-bought pickled beets. This classic combination adds a sweet and tangy touch to other dishes, like wraps, sandwiches, burgers, or hot dogs. Serve them alongside fried or hearty foods to bring some brightness and freshness to your plate.


The cheater’s way to make this is to buy the pickled beets at the store. But let’s remember who we are and why we are looking at this recipe. If you’re like me, you love beets and you are eager to pickle them yourself. This is a fresh, tasty salad that’s even better when you know you have tackled each step, starting with the beets. The flavor you create can’t be purchased in a store. That’s the aspect I like most about cooking—it’s the personal touch. In any event, you’ll see the beets pick up a nice flavor and the feta offers a contrast in texture that literally melts on your tongue. This salad, perfect with grilled chicken, almost glows on the plate with freshness and tang. And a little secret of mine? The pickling liquid makes a nice salad dressing.

1. Preheat the oven to 400°F. Spread the beets in a single layer in a shallow baking pan drizzle with 1 tablespoon of the oil, and toss gently to coat. Cover the pan tightly with aluminum foil.

2. Bake until tender, about 40 minutes. Transfer the pan to a wire rack cool, covered, for 30 minutes.

3. Using a paper towel, gently rub the beets to remove the peels. Cut each beet into 6 wedges.

4. Combine the vinegar, honey, shallot, ginger, salt, pepper, and remaining 1/4 cup oil in a 1-quart jar. Cover with the lid, and shake vigorously until combined, about 30 seconds. Add the beets cover and chill for 8 hours or overnight.

5. Remove the beets from the jar, reserving the liquid in the jar. Place 1 1/2 cups of the lettuce on each of 4 plates. Drizzle the pickling liquid evenly over the lettuce. Top the salads evenly with the pickled beets and feta.


Ingredients

Pickled Beets

Step 1

Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat. Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30−40 minutes. Let cool.

Step 2

Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.

Step 3

Do Ahead: Beets can be pickled 3 days ahead. Return beets to brine cover and chill.

Vinaigrette and Assembly

Step 4

Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.

Step 5

Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.

Step 6

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.

Step 7

Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.

How would you rate Red Salad with Pickled Beet Vinaigrette?

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What's in our beet salad?

  • Shredded raw beets: savetime by using a food processor to shred the peeled beets. They'll be ready in no time!
  • Apples: they provide needed sweetness and crunch. Use your favorite kind and just like we did with the beets, you can use the food processor to slice them.
  • Sunflower seeds: raw or roasted, they add nuttiness and again, some crunch. If you don't have sunflower seeds at home, we suggest our candied pecans, walnuts, spiced pumpkin seeds or roasted hazelnuts.
    : the secret weapon to this salad! They provide a punch of flavor, tanginess and sweetness all at the same time.

Preparing the ingredients for this salad took no time. It can be made 3-4 days ahead, and it actually tastes better the longer it sits in the fridge!

Beets are a nutritional powerhouse. Their intense vibrant red color packs rich antioxidants, Vitamin B2, manganese, folate and potassium.


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Pickled Beet, Goat Cheese, and Arugula Salad

This salad. is. life. It miiiiiight be my ALL TIME favorite salad ever. I no joke ate it every day for lunch for weeks, and the only reason I stopped is because we ran out of pickled beets and I kept forgetting to buy more.

I keep a giant box of spring green mix, a giant box of arugula, a bag of red onions and lemons in the pantry, and a Costco pack of goat cheese in the fridge at all times so I can make this whenever I want. Are you catching my drift on how obsessed I am?

It’s got tangy from the beets, crisp and sharp from the onion, rich and creamy from the goat cheese, and fresh and peppery from the greens. THE most heavenly combination.

I used to make this salad a lot when I lived back in Kansas and would use pickled beets from the store, but when I moved to NC I couldn’t find the pickled beets that I used to buy.

So I had to figure out how to make my own, and let me tell you, they are DELICIOUS homemade. They are also ultra easy to throw together as long as you have some time (because they have to roast in the oven for a bit).

Another fun thing about this salad is that you don’t need a dressing. The pickled beets are kind of a bite of vinaigrette on their own, and then we squeeze lemon juice over top of the whole salad which helps bring that extra bit of flavor.

So here’s your basic process here:

  1. Throw your beets in the oven to roast
  2. Rub the skin off and slice them up
  3. Boil your pickling liquid, pour it over the beets, and let them chill in the fridge
  4. Assembly is the final step! Throw your greens in a bowl, add goat cheese, sliced red onion, your beets, and a big squeeze of lemon juice

And that’s all there is to it! So easy, so simple, but an explosion of deliciousness. You will be so addicted. MAKE IT HAPPEN!.

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