Spring Market Salad with Pickled Beets and Strawberry Vinaigrette
Ingredients
- for the pickled red beets:
- 2 lbs beets
- 2 cups red wine vinegar
- 1 1/2 cups water
- 1/2 cup sugar
- 1 each star anise
- 1/2 tbsp brown or yellow mustard seed
- 1/4 cinnamon stick, small (about .5 inch)
- 2 each cloves, whole
- 5 each peppercorn, black
- 1 tbsp salt, Kosher
- 1 each bay leaves
- 1/2 orange peel
- —
- for the strawberry vinaigrette:
- 1 cup fresh strawberries
- 2 tablespoons honey
- 2 tablespoons white wine vinegar OR apple cider vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- —
- for the salad:
- crumbled feta
- spring mix
- beet greens and stems
- strawberries, sliced
- pickled red beets
- strawberry vinaigrette
Directions
For the pickled red beets:
- You will need 2lb of red beets.
- Preheat oven to 400°
- Individually wrap each beet in tinfoil and bake at 400° for an hour. Once cooked remove from tinfoil and allow to cool until you can handle them with your hands.
- Then peel skin from beets. Skin should come off easily (run under cold water to help remove skins if need be).
- Once your beets are cooked and peeled, cut into your desired shape (diced or wedges). For the brine-
- Combine all ingredients and bring to a simmer at medium heat and allow to simmer for 10 minutes.
- Then, bring brine to a boil and immediately pour over beets. Cover and refrigerate.
- Let your beets sit in the brine for at least 24 hours in the refrigerator before serving.
For the strawberry vinaigrette
-
Gather the ingredients.
-
Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.
-
Serve over salad and enjoy!
For the salad:
- Wash and slice strawberries and beet greens/stems.
- Combine all ingredients in a bowl.
- Serve and enjoy!
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