Pickled Beet and Berry Salad
This Pickled Beet and Berry Salad has it all. It’s crunchy, nutty, creamy, tangy, super bright and delicious. It’s your very basic beet and goats cheese salad, just turned up a few notches. Best part is how easy it comes together (no need to cook, cool and clean your beets!).
Pickled Beet and Berry Salad- Why pickled beets?
The short answer to why I used pickled beets is because I love them.
The long answer is this. Because they’re pickled, they have a higher level of acidity. Meaning they create little pockets of bright “beety-ness” that makes the salads feel lighter.
Another reason is they’re already cooked and diced. Boiling or roasting beets isn’t hard, but it can take time and it often means you have to let them cook, clean them, make a mess and dying your hands purple. When it comes to a quick and easy salad with minimal cooking steps and clean up, a pickled beet is going to be your best friend.
Pickled Beet and Berry Salad- Toasting nuts the right way.
When we toast nuts, we release their fats and deepen their flavour. No need to add fat or oil to the pan, they have it built in.
The difference between a perfectly toasted nut and a burnt one is about .5 seconds. The amount of nut’s I’ve allowed to burn just by walking away for a minute is astonishing.
When you have them in the pan, keep them moving and don’t walk away, you’ll save yourself from having to run out and buy another round of expensive nuts!
Ginger, Grapefruit salad Dressing.
I love this dressing. When we were making this salad we kind of knew what kind of dressing we wanted to make, I’m glad it was this one.
It’s your basic mason jar dressing, garlic, oil, mustard and shake, shake, shake.
The combo of grated ginger and fresh grapefruit is what makes it so fun. It’s spicy, sweet, acidic and tangy.
When we mix it into the salad, the ghost cheese mixes in and turns it even creamier, giving it an added backbone of tang. It’s one that I’m going to keep in my back pocket for sure!
Other recipes to check out!
If you liked the sound of this Pickled Beet and Berry Salad, here are a few other salads you should check out!
Roasted Broccoli and Halloumi Salad
Ingredients:
- 4 cups Salad Greens
- 1/2 cup Pickled Beets Diced
- 1/2 cup Goats Cheese
- 1/4 Red Onion
- 1 cup Strawberries Quartered
- 1 cup Blueberries
- 1 cup Quinoa (Cooked)
- 1/3 cup Pecans
- 1 tbsp Maple Syrup
- 1/4 tsp Chili Flakes
For the Dressing
- 1 Grapefruit Juiced
- 1 Grapefruit Zested
- 2 Garlic Clove Minced
- 1 inch Ginger Grated or Minced
- 2 tsp Maple Syrup
- 1 tbsp Dijon Mustard
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 1/3 cup Olive Oil
Instructions:
- Into a large salad bowl, combine 4 cups of mixed greens, ½ cup diced pickled beets, ½ cup crumbled goats cheese, 1/4 of a sliced red onion, 1 cup strawberries, 1 cup blueberries and 1 cup cooked quinoa. Set aside.
- Into a dry pan over medium-high heat, add in 1⁄3 cup of pecans. Let them toast for about 2-3 min and add in 1 tbsp of maple syrup and 1/4 tsp of chili flakes. Give it a good mix so each pecan gets coated in maple syrup and chili flakes. Remove from heat and let cool.
- Into a mason jar, add the zest and juice of 1 grapefruit, 2 minced garlic cloves, 1 inch of minced ginger, 2 tsp maple syrup, 1 tbsp dijon mustard, 1 tsp black pepper, 1 tsp kosher salt and ⅓ cup olive oil. Give it a good shake to fully emulsify.
- Add your toasted pecans to the salad bowl and pour over your salad dressing. Give it a good mix and enjoy.
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