This is a recipe for Pickled Beet Salad with Arugula, Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets for a side dish.
Tangy and sweet pickled beets, peppery arugula, salty feta. Perfect combo of flavors …
This garnet colored vegetable when simply roasted, is absolutely beautiful in side salads with greens.
Why not incorporate the wild flavor of pickled beets into a side salad? Starting with arugula, I found a topping of crumbled feta to be a suitable partner for the beets and a wonderful creamy dijon dressing a perfect compliment.
As I’ve mentioned before on this blog, my friend Greg and I gather in his kitchen every Fall and pickle the heck out of thirty pounds of Colorado grown organic beets. It’s a festive and calculated event… we’ve got the process down. If you’re looking for an old fashioned recipe for pickling beets, take a look at my post for Pickled Beets, How to Pickle Beets the Old Fashioned Way, A Step by Step. it’s one of the most popular posts on my blog. Pickled Beet lovers unite!
Recipe for Pickled Beet Salad with Feta
I hope you give this Pickled Beet Salad a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite beet salad recipe, let me know, I’d love to give it a try.
And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.
Pickled Beet Salad with Arugula and Feta
Ingredients
- 2 Tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground pepper
- ½ preserved lemon minced
- ⅓ cup olive oil
- 1 very fresh egg yolk
- 4 cups arugula
- 1 cup pickled beets slices halved
- ½ cup feta cheese
Instructions
- In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the raw egg yolk and stir until well blended.
- Add the arugula and beets and toss to coat well.
- Divide the salad among individual plates. Sprinkle on the feta and drizzle with the dressing.
Nutrition
Pickled Beet Salad …It’s what’s for a Side Dish
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
So as I was reading this post, I thought of that Remax 80’s picture you posted and you looked so familiar in that picture. I have been racking my brains for who you looked like and it just now hit me – Markie Post! The actress in Night Court wore her hair just like that back then. Sorry…I’m slow and it just clicked.
aw-right. Heading over to Google Markie Post. Always good to hear from you Chris.
I love, love,love beets. Luckily, so does my d-i-l. Either the place you bought the wine was so hectic the bartender/server didn’t notice the dirty glass or their cleanliness standards are below par. I definitely would ask for a new glass and a new pouring. Sometimes, things like this turn us off from patronizing the restaurant again.
I asked for a new glass, and as soon as it arrived, worried that they had wiped it down with a bad rag and reserved. 🙂
I used to pickle beets when my kids were younger. Maybe this fall I’ll give it a whirl again!
This salad looks wonderful. I’d ask for a clean glass!
I love pickling beets RMW. And with most everything, better than store bought.
Such a simple salad. But the colors and the artful way you arranged it makes it special.
Why thank you Carol.
I love beets prepared in any fashion but in this salad they sound perfect pickled. I guess I would have asked for another glass. Hopefully, their dishwasher was just out of spot removing agent 🙂
I’m with you on beets. Love them. And yes, they definitely needed to grab a bottle of that blue stuff.
That glass is disgusting. It’s probably “just” water spots and “probably” safe to drink from, but we eat and drink with our eyes — and any good restaurant knows that. Or should. Can’t believe they’d serve wine like that — what was the waiter thinking? Anyway, love beets and love goat cheese. They pair so well, don’t they? Good stuff — tanks.
And with the west sun shining in the window, those water spots just shined. 🙂 The waiter wasn’t thinking. Thanks John.
I’ve had my pickled beets aging and I was just thinking yesterday that it’s probably about time to pop open a jar. Eeeks to that glass!
My husband has been begging for beets and this just might be the one I could make and please him. I’m not a big beet fan myself, but the goat cheese is a favorite. As far as the glass is concerned, I would ask for another one and cross my fingers they just didn’t wipe it down and return the same one. Most restaurants we patronize wouldn’t do that I don’t think.
Sam
I had my doubts about this one Sam. A peculiar place.
You had me at pickled beets!
Have I not given you a jar of the 2014 batch?
HI Lea Ann, I think I’m going to have to pickle some beets, fantastic recipe. Growing up my mom pickled beets every year, we could not find the recipe, will be using this. thanks!
I think this recipe is really good. And fresh pickling spices sure help.
Yay! I’m in. Two of my favs, goat cheese and your beets!
Thanks Dan. Look forward to our wine night next week.