Tantalizingly tangy and bursting with color, this pickled beet salad is a feast for the senses. Transform humble beets into a dazzling dish that’s as nutritious as it is delicious. Perfect for picnics, potlucks, or a fancy weeknight dinner, this recipe is sure to impress.
Why This Recipe Works
- The natural sweetness of beets is perfectly balanced by the tangy pickling liquid, creating a flavor profile that’s complex and satisfying.
- Pickling the beets not only enhances their taste but also preserves their vibrant color, making this salad a visual standout.
- This recipe is incredibly versatile, allowing for numerous variations to suit any taste or occasion.
- It’s a make-ahead dream, as the flavors only get better with time, making it perfect for meal prep or entertaining.
- With simple ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels.
Ingredients
- 4 medium beets, peeled and thinly sliced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 2 cloves garlic, thinly sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 1/4 cup chopped walnuts, toasted
- 2 ounces goat cheese, crumbled
- Fresh parsley, for garnish
Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Prepare the Pickling Liquid
In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, and black peppercorns. Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely. Once boiling, remove the saucepan from the heat and let the pickling liquid cool slightly. This liquid is the secret to transforming your beets into something extraordinary.
Step 2: Pickle the Beets
Place the thinly sliced beets and garlic in a large mixing bowl. Pour the warm pickling liquid over the beets, ensuring they are fully submerged. Let the beets marinate at room temperature for at least 1 hour, or for deeper flavor, cover and refrigerate overnight. The longer they pickle, the more vibrant and flavorful they’ll become.
Step 3: Assemble the Salad
Once the beets have pickled to your liking, drain them, reserving a tablespoon of the pickling liquid. In a large serving bowl, combine the pickled beets, sliced red onion, and olive oil. Toss gently to combine. Drizzle with the reserved pickling liquid for an extra tangy kick.
Step 4: Add the Finishing Touches
Sprinkle the toasted walnuts and crumbled goat cheese over the salad. Garnish with fresh parsley for a pop of color and freshness. The combination of textures and flavors here is nothing short of magical.
Step 5: Serve and Enjoy
This salad is best served at room temperature, allowing all the flavors to shine. It pairs beautifully with grilled meats or can stand alone as a light, refreshing meal. Either way, it’s sure to be a hit.
Tips and Tricks
For those looking to elevate their pickled beet salad even further, consider these advanced tips. First, experiment with different types of vinegar for the pickling liquid; balsamic or red wine vinegar can add depth and complexity. Second, toasting the walnuts brings out their nutty flavor, adding another layer of taste to the salad. Lastly, if you’re short on time, store-bought pickled beets can be a quick substitute, though homemade will always have that special touch.
Recipe Variations
- For a sweeter twist, add orange segments or a drizzle of honey to the salad.
- Incorporate different nuts like pecans or almonds for varied texture and flavor.
- Add arugula or spinach to turn this side dish into a hearty main course salad.
- For a dairy-free version, omit the goat cheese or substitute with avocado for creaminess.
- Spice it up by adding thinly sliced jalapeños to the pickling liquid for a kick.
Frequently Asked Questions
Can I use canned beets instead of fresh?
While canned beets are convenient, they lack the firm texture and fresh flavor of raw beets. If you’re in a pinch, they can be used, but for the best results, fresh beets are recommended.
How long will the pickled beets last in the fridge?
Properly stored in an airtight container, pickled beets can last up to 2 weeks in the refrigerator. The flavors will continue to develop over time, making them even more delicious.
Can I make this salad vegan?
Absolutely! Simply omit the goat cheese or use a vegan cheese alternative. The salad is still packed with flavor and texture without the dairy.
Summary
This pickled beet salad is a vibrant, flavorful dish that’s as easy to make as it is impressive. With its perfect balance of sweet and tangy, and endless possibilities for customization, it’s sure to become a staple in your recipe repertoire.
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