Traditional recipes

Red Salad with Pickled Beet Vinaigrette

Red Salad with Pickled Beet Vinaigrette

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The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.


Pickled Beets

  • 6 baby red beets, trimmed, scrubbed

Vinaigrette and Assembly

  • 2 tablespoons raw pumpkin seeds (pepitas)
  • 2 anchovy fillets packed in oil
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • Mixed red and purple raw fruits and vegetables (such as tomatoes, plums, berries, radishes, beets, rainbow carrots, and watermelon), halved, sliced, and/or cut into wedges

Ingredient Info

  • Verjus is a tart juice made from unripe grapes. You can find it at specialty foods stores and online.

Recipe Preparation

Pickled Beets

  • 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.

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

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

Vinaigrette and Assembly

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

  • 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.

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

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

Recipe by Maranda Engelbrecht,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Per 1 Tbsp. Pickled Beet Vinaigrette (16 servings): Calories (kcal) 50 Fat (g) 5 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 60Reviews Section

Beet Salad with Pickled Onions and Feta

If you like beets you’re going to LOVE this salad: Earthy steamed beets tossed with a simple vinaigrette, tangy pickled red onions, salty feta, and fresh parsley…AWESOME! It’s definitely a restaurant-quality salad (actually better than most beet salads I’ve had in restaurants)! My beet-loving dad remarked after tasting it, “Now THIS is a beet salad!” That’s high praise indeed!

You could substitute goat cheese or blue cheese for the feta if you like. Enjoy!

Bi-Rite Market’s Beet Salad with Pickled Onions and Feta
-from Bi-Rite Market’s Eat Good Food

This hearty salad is a near-constant in our deli case and a favorite among guests and staff. Although the beets are the star of the show, the pickled onions play an important role, adding textural interest and a vinegary punch. At the store, we cook the beets by baking them whole, in a deep roasting pan with 1″ of water. For a small, at-home quantity, I suggest streaming. It’s faster because steam gets hotter than boiling water (which maxes out at 212°F) and uses less energy than turning on the oven. However, if you prefer to roast or boil your beets, feel free —the results will be just as tasty. -Bi-Rite Market

1/4 small red onion, thinly sliced lengthwise
3 tablespoons champagne vinegar
Kosher salt
1 1/2 pounds (about 5 medium) beets
1 tablespoon extra-virgin olive oil
1/4 teaspoon Dijon mustard
1/4 teaspoon honey
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled (1/2 cup)

Combine the onion, vinegar, and a couple of pinches of salt in a small bowl and set aside.

If using baby beets, leave the skin on but halve or quarter them as needed so that they’re all about 1 inch thick. If using medium or large beets, peel and cut into 1-inch chunks.

Fit a steamer basket in a large pot, add water just to the bottom of the basket, and arrange the beets in a snug single layer. Bring the water to a boil over medium-high heat, cover the pot, and reduce the heat to maintain a vigorous simmer. Cook until the beets are completely tender when pierced with a skewer, about 30 minutes. (Keep an eye on the water level during cooking, and add more if it threatens to dry up.) Remove from the heat and let cool. If you’re using baby beets, slip the skins off as soon as they’re cool enough to handle.

Reserving the liquid, remove the onion from the vinegar and add to the beets. In another bowl, whisk together the oil, mustard, honey, 1 tablespoon of the reserved vinegar, and a few big pinches of salt.

Add the dressing, the parsley, and all but 2 tablespoons of the feta to the beets. Toss well and taste season with more salt or vinegar as needed. Garnish with a sprinkling of the remaining feta on top.

Note: The beautiful hue of beets will stain your hands and clothes. Wear gloves and an apron if pink isn’t your color!

Tip: Use any color beets you have available if you choose to use both golden and red beets, toss them with the dressing separately to keep the red beets from staining the yellow ones.

How to Cook Fresh Beets

Fresh beets should be washed before cooking. Scrub very well under running water with a stiff brush then rinse well. The washed beets can then be boiled, steamed or roasted until tender, at which point the skin will easily slip off.

Cook fresh beets by boiling, steaming or roasting. Photo: picturepartners |

In Morocco, beets are often sold by the bunch, making it difficult to select uniform-sized beetroot for even cooking. Cutting the beets into same-sized pieces will help with that, and smaller pieces also mean less cooking time and therefore better preservation of the health benefits.


My usual method for cooking beets is to steam them. This is done by placing the washed beets in a steaming basket over simmering water. Cover and steam them until tender, usually about 30 minutes. When a sharp knife can be inserted easily to the center of the beets, they&rsquore done.


In cooler months I recommend roasting, a process which draws out the natural sweetness of the beets. Preheat your oven to 425° F (220° C), wrap the beets in foil, and roast until tender. This can take 30 minutes or longer, depending on the size of the beets.


If you&rsquod prefer to boil them, place the washed beets in salted water and bring to a boil. Reduce the heat then simmer uncovered until the beets are tender, 30 minutes or longer. Smaller ones can be removed from the water as they finish cooking.

Recipe Summary

  • 2 beets
  • 1 teaspoon balsamic creme (reduced balsamic vinegar), or as needed
  • salt and ground black pepper to taste
  • 4 cups chopped fresh spinach
  • ½ cup candied walnuts
  • ½ cup crumbled goat cheese
  • 14 cups pickled onions
  • ¼ cup French-fried onions (such as French's®)
  • 1 teaspoon lemon juice
  • ¼ cup balsamic creme (reduced balsamic vinegar)
  • 1 teaspoon olive oil

Preheat oven to 350 degrees F (175 degrees C).

Place beets in a roasting pan drizzle with 1 teaspoon balsamic creme. Season with salt and black pepper.

Roast beets in the preheated oven until tender, 30 to 40 minutes. Cut beets into bite-sized pieces cool to room temperature.

Combine spinach, walnuts, goat cheese, pickled red onion, and French-fried onions in a bowl.

Whisk lemon juice, 1/4 cup balsamic creme, olive oil, salt, and black pepper in a bowl pour over salad. Toss to coat.

Pickled Beet Salad with Pears, Walnuts & Goat Cheese

This is a sponsored conversation written by me on behalf of Paisley Farms, but the opinions are all my own. Thank you for supporting the companies and products that make An Affair from the Heart possible

There is just something more satisfying to look down at your plate and see a wide array of colors, isn’t there?

Even better, the likelihood of what you are about to consume being a whole heckuvalot better for you when you’re seeing a plateful of color is really good.

Winter. Ugh. Cold and grey and pretty much good for nothing. Am I right?

As happy as I am to consume a nice comforting meal in the wintertime, every once in a while a girl just needs a salad! I mean, as fast as time flies by, it’ll be swimsuit season before you know it, so we can’t live like bears the whole winter!

I have, once again, partnered with my good friends at Paisley Farm, to feature a new recipe using their Sweet Pickled Beets. Remember last month, I shared the recipe for the Chocolate Beet Cake? It’s rich and chocolaty flavor was perfect for the holidays. I told you we would save the salads until January – – and I am one to keep my promises.

To say that beets are “good for you” is quite an understatement.

“Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects. The betalin pigments in beets support your body’s Phase 2 detoxification process, which is when broken down toxins are bound to other molecules so they can be excreted from your body. Traditionally, beets are valued for their support in detoxification and helping to purify your blood and your liver. The powerful phytonutrients that give beets their deep crimson color may even help to ward off cancer. “ source: Mercola

Adding these Sweet Pickled Beets to a salad, couldn’t be simpler. They are perfectly sweetened with just a hint of cinnamon. The salad started with an organic spring mix of greens, I topped it with the Paisley Farms Sweet Pickled Beets, half of a pear, some toasted walnuts and a sprinkling of goat cheese. I topped it with a homemade dressing that was so quick to whip up a couple of basic spices, a little olive oil, red wine vinegar and honey. If you wanted to add some more protein, I think a little grilled chicken would be a nice addition.

If you haven’t heard of Paisley Farm Foods, you really need to pop over and check out their website. Their mission is to make fresh vegetables readily available in your kitchen.


• 2 tablespoons vegetable broth
• 3 tablespoons apple-cider vinegar
• 1 tablespoon raspberry vinegar
• 2 teaspoons sugar
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 (15-ounce) cans sliced beets, drained
• 1 red onion, chopped
• 2 tablespoons grated lemon zest

Combine the broth, cider vinegar, raspberry vinegar, sugar, oil, salt, and pepper in a large bowl. Add the beets and red onion toss to coat. Cover tightly and refrigerate at least 30 minutes or up to 1 day to allow the flavors to blend. Sprinkle the beets with the lemon zest and serve at once.

Food Note: It's fun to experiment with different-flavored vinegars, such as the apple-cider and
raspberry versions in this salad. Try other combinations, including Champagne,
balsamic, tarragon, red-wine, white-wine, or sherry.

Per Serving (3/4- cup): 117 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 278 mg Sod, 23 g Carb, 3 g Fib, 3 g Prot, 35 mg Calc.
POINTS value: 2

Pickled Beet Salad with Blood Orange Vinaigrette

Tangy pickled beets, creamy goat cheese and crunchy almonds atop a bed of greens then dressed in a blood orange vinaigrette.


  • 1 whole Blood Orange
  • ½ teaspoons Dijon Mustard
  • ¼ cups Champagne Vinegar
  • ¾ cups Extra Virgin Olive Oil
  • 2 pinches Kosher Salt
  • 1 pinch Freshly Cracked Black Pepper
  • 5 cups Mixed Greens
  • ⅓ cups Slivered Almonds
  • 1 cup Pickled Beets
  • 2 ounces, weight Goat Cheese


1. Make vinaigrette: juice and zest one blood orange and add the zest and juice into a small bowl. Add Dijon mustard and Champagne vinegar to bowl. Whisk in olive oil and add salt and pepper to your taste.
2. Place greens in a large mixing bowl and dress with 2 tablespoons of dressing, toss with your hands or tongs. If more dressing is needed, add a small amount at a time.
3. Toast almonds in a dry skillet on low heat for about 5 minutes. They will start to turn golden brown when toasted.
4. Plate greens, top with pickled beets, toasted almonds and crumbled goat cheese.


With a few simple ingredients, including our microwavable Minute® Ready to Serve Multi-Grain Medley, you’ll have a delicious meal in 5 minutes!

Heat rice according to package directions.

Serve rice medley in a bowl topped with arugula, pickled beets and avocado. Drizzle with ranch dressing sprinkle with feta.

Recipe Tip

Substitute goat cheese for feta cheese if desired.

Vibrant Ingredients

This salad may be quick and simple to make, but it’s filled with powerhouse ingredients that pack a flavor punch and add vibrant color. Together, this mix makes one appetizing dish!

Fresh arugula and creamy avocado add a touch of green, while pickled beets add a splash of deep ruby red. White feta cheese and ranch dressing bring everything together.

Though arugula adds great flavor here, you can swap in spinach or a pre-packaged kale mix. Use what you have on hand and make this recipe work for you. You can also swap in goat cheese for the feta, if desired.

To make this salad light but filling, use our Minute® Ready to Serve Multi-Grain Medley made with a blend of brown rice, flaxseed, red quinoa and chia seeds. You can also double this salad by heating up two perfectly portioned rice cups. This dish is a perfect meal for one or a great side dish to share!

Using Pickled Beets

Beets add a sweet touch to your meal and are packed with antioxidants. Pickled beets are a convenient alternative to using fresh beets and are easy to store in the fridge for more rice salads or rice bowls throughout the week.

Need ideas for how to use up the rest of your jar of pickled beets? Try using them in this Roasted Beet and Rice Salad. Simply replace the fresh roasted beets for pickled beets and you’re done!

Pickled beet and cucumber salad with a horseradish-yogurt sauce, or letting illness take over During the first semester of my fourth and final year of university, I became violently ill. My head was pounding, producing a cacophony of sounds and colours. My throat was burning, each breath and swallow sending daggers down the inflamed walls of my esophagus, causing me to bend over in fits of coughing so severe, they left a film of phlegm on my palms. My nose was intermittently both runny and plugged, a constant strain on my sinuses and synapses. But above all, I just felt tired, the sort of fatigue that cuts down to your bones and fills your brain with a fog of cotton. I slept for hours on end, never quite feeling rested. This cold lasted into my exams, and ate up a part of my winter holiday. Nonetheless, I had no time off I could take, no empty days full of bed and pillows and sweet medication. In truth, I suppose I had those days, but I didn't allow myself the luxury to fully embrace them. Instead, I stole naps between deadlines, drank NeoCitran from morning to night, and pretended I was fine. My attempt to fight down my extended sickness was itself a constant drain on the system, and a reminder of how bogged down in tasks I had become. During my Master's degree, I came down with a similar bout of sickness. It followed at the heels of an intense experience of heartbreak and weeks of non-stop work at school and outside, and it came at me with a vengeance. I missed a week of classes, lost a library book, and proceeded to lose 10 pounds in water weight through sweat and nausea. My grandmother fretted, making me cups of scalding-hot tea, and forcing me to stuff garlic into my nostrils to help me breathe. This time, I slept and stayed home, allowing myself to feel ill. I was miserable, but I found a perverse pleasure in it. This time, I had a reason to feel bad about things. Now, I find myself in a similar situation once again. With a trip to Israel coming up next week, the first chance to see my family and friends in a year and a half, I am feeling the tell-tale signs of the cold approaching. As my days are spent at work and my nights are divided between packing, cleaning, cooking through the perishables in my fridge, and draining volunteer activities, I am losing track of what's ahead. I am starting to doubt my choices as I'm drinking probiotics and taking vitamin C in attempt to stave off the sickness. Wouldn't it be better to just give up and let myself be sick, let this cold take over, drain me, but leave me renewed before the trip? But if I did that, who would finish everything that's on my plate, who would do my work, proof a magazine, cook our food, pack my suitcase, and write, write, write? I fret, feeling guilty, getting up to chop a salad at 9 p.m., following a 12-hour day of work and French classes. As I stand at the door of the fridge, looking over its depleting contents, my mind is still racing, making a list of everything that's still left to do today. Bending over the cutting board, my hands are moving quickly, methodically, the knife reducing the cucumber to small pieces, while my brain continues to wander. I look at the ingredients I have for a salad: cucumbers, a jar of pickled beets, a spoon of prepared horseradish, a cup of yogurt. As my fridge empties out, creativity kicks in. I put things together without thinking about them, my head is elsewhere. But the salad is getting made. When my bowl of pickled beet and cucumber salad is ready, I sit down on the couch. The kitchen is left as it is for now, open jars and dirty knives littering the stained countertop. I start an episode of How I Met Your Mother, the laughter soundtrack filling the emptiness of the apartment. My cat curls in my lap, burying his head in my stomach. I take a forkful to my mouth, absent-mindedly bite on the crisp vegetables enveloped in a tangy sauce. I swallow, and an involuntary moan escapes my throat. I look down at the bowl, surprised at the combination of flavours my exhausted mind and barren fridge have produced. Then I take another forkful. And another. Forgotten, the show plays on while I devour my pickled beet and cucumber salad, letting the sharp flavours of the onion and pickled beets fill my mouth, the creaminess of the yogurt cool my throat. By the time that I am done, my bowl licked clean, the episode is half over, and I am forced to rewind the show to the beginning. Contented, I hug my cat a little closer, pulling a blanket over both of us, sitting down to a half hour of guilty television without the guilt. I let the kitchen stay dirty for a bit longer, maybe until G comes home. When I think of who will do my work for me when I cannot, I realize that no one would - or at least, not in the same way. But I'm starting to think that sometimes, that's OK. I know there's joy in quieting down the guilt and letting yourself become lost in the chaos I guess I just have to remember that more often. Healthy Beet & Feta Salad

Carrot Apple Beet Juice). The menu description for their salad reads: &ldquoMixed greens and arugula tossed with Blue Lemon Vinaigrette, roasted red and yellow beets, feta cheese, candied pecans, sweet and sour red onions and carrots.&rdquo Sounds simple enough?

I went right to work recreating this delicious salad and couldn&rsquot be happier with the results. I love EVERY component (although the Maple Candied Pecans may be my favorite). The IKEA SKYN serving bowl was a beautiful addition to my clean & modern style dinner table. Accompanied with the IKEA GRIPANDE 2-piece bamboo salad server set, it&rsquos an excellent pairing for this salad or any other salad you may be serving. If you&rsquove been following along with this dining and entertaining series I can&rsquot wait to continue to share more of the entire party. If you&rsquove missed it, be sure to check out the Vanilla Rosemary Lemonade, Edible Gift In A Jar: Vegetarian Five Bean Soup Mix, How To Build The Perfect Cheese Board, and the Dinner Party Guest Invite: How To. So much great information and recipes on how to throw the best party!

Watch the video: Συνταγή Μεσογειακή σαλάτα (May 2022).