Recipe of the Week - Fresh Pickled Beet Salad
Posted on August 07, 2019 | Recipe
This salad dreamt up by Inspired by the Seasons comes together fast, but is bursting with fresh flavors. Toasted pine nuts, a simple honey mustard vinaigrette, and quick-pickled grated beets (a great gateway way to eat beets for those uninitiated!) top fresh lettuce mix and beet greens. Serve with some crusty bread from market and lunch is ready!
- 2 medium sized beets, grated
- 1/4 c white balsamic vinegar
- 1/2 c olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 c toasted pine nuts
- 4 c salad mix, plus chopped greens from the beets
In a small bowl pour vinegar over the beets and set aside. If you haven't already, this is a good time to toast the pine nuts, remember to remove them from the pan right away or they will continue to brown once the heat is turned off. Strain grated beets, reserving the vinegar. Transfer vinegar to a lidded glass jar, add oil, honey, horseradish and salt, shake until combined. Pour over prepared greens.