This beet salad recipe is sweet, tangy and so flavourful! It’s made with pickled beets, mixed greens, goat cheese and balsamic dressing. This simple beet salad is a perfect for the holiday season or entertaining.
Every year I like to come up with a new festive holiday salad and what a perfect way to use my pickled beets I canned in the summer. It adds that extra tangy flavour to this salad which I love. The creaminess of the goat cheese, the sweetness from the apple and balsamic honey dressing really compliments the tangy flavours. A salad you must try!
Beets are popular late summer into the mid fall season. You see a lot of beet recipes on line and as the fall season comes to an end, the best way to preserve beets in by canning them, placing them in a vinegar brine and seal them in jars. My Mom would preserve several jars for our large family many years ago and it is a tradition that I have continued. Anyone who has tasted Mom’s recipe love it and I have posted her Homemade Pickled Beets recipe on my blog.
INGREDIENTS
DRESSING:
- Extra virgin olive oil
- Balsamic vinegar
- Honey
- Dijon
- Salt and pepper
SALAD:
- Mixed greens and spinach: any variety of mixed greens
- Pickled beets: can be substituted for roasted or boiled beets
- Apple: I used gala as it’s a sweeter apple, pink lady or fuji
- Red onion
- Goat cheese: or feta cheese
- Pomegranate
- Pecans: or walnuts
HOW TO MAKE BEET SALAD
- Whisk together in a measure cup olive oil, balsamic vinegar, honey, Dijon and dash of salt and pepper. Set aside.
- In a large mixing bowl, add greens, beets, apple, and red onion. Toss with dressing and transfer to a serving bowl.
- Garnish and top with goat cheese, pecans and pomegranate. Enjoy!
CAN I ROAST THE BEETS FOR THIS RECIPE....YES!
- Preheat oven to 425°F. Remove the greens, then wash and rub the beets to remove any dirt. Option is to add the greens to the salad, they make a great addition. Place the beets in aluminum foil, and coat with olive oil, and season with salt and pepper, then wrap them with the foil and place on a baking sheet, baking dish or directly on the oven rack. Roast for about 50 minutes to 1 hour, depending on the size, until tender. Check by inserting a sharp paring knife in the middle. Unwrap beets and allow to cool.
- While the beets are still warm, but cool enough to handle, peel off and discard the skins. Slice them to about 1/4 inch thickness, and place in bowl, and drizzle some of the vinaigrette over the beets. Then divide them onto serving plates.
WHY MAKE THIS RECIPE....
- Lots of flavour that you will love, sweet, tangy, creamy and tart.
- It’s so easy and can be made within 10 minutes.
- A perfect accompaniment to turkey, chicken, beef and pork.
- Healthy for you with lots of nutritional benefits
- A beautiful salad that will impress when entertaining
SUGGESTIONS...
When ready to serve this salad, toss the ingredients with the dressing together in a large bowl. Then arrange on the salad on serving plates. Add the goat cheese. Avoid adding the dressing ahead of time, since the greens will begin to wilt.
Pickled Beet Salad with Goat Cheese and Pomegranate
Equipment
- large bowl
Ingredients
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1½ tsp honey
- 1 tsp Dijon
- salt and pepper
Salad:
- 4 cups mixed greens/spinach
- 4 small-medium pickled or roasted beets, sliced ¼ inch
- 1 small gala or pink lady apple, cubed
- 1/4 red onion, sliced
- 1/3 cup goat cheese, crumbled
- 1/4 cup pomegranate
- 1/4 cup pecans or walnuts
Instructions
- Whisk together in a measure cup olive oil, balsamic vinegar, honey, Dijon and dash of salt and pepper. Set aside.
- In a large mixing bowl, add greens, beets, apple, and red onion. Toss with dressing and transfer to a serving bowl.
- Garnish and top with goat cheese, pecans and pomegranate. Enjoy!
