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Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Reader Comments (13)

These spicy pepitas seem amazing to me, I just bought a box of pepitas yesterday, and used a little bit in a recipe, so I opened a huge smile when I saw this recipe

Hope you are having a great Reveal Day!

June 23, 2014 | Unregistered CommenterSallyBR

I'm so happy you enjoyed this dish - and going through my blog! This salad is one of my favorites too - I love pickled vegetables.

Beets are one of my favorite foods... this salad sounds like such a great combo of flavors and textures! Awesome SRC pick!!

I'm a huge fan of beets, so this looks like perfection to me. YUM! I'd love a little of this refreshing dish right now!

Yummy!! What a terrific choice for reveal day! I love everything beets - though I'm the only one in my house who does. Boo.

A new beet recipe YAY

Sounds delicious and I love pepitas!

I'm a newly converted beet lover. This sounds like a delicious summertime salad! Thanks for sharing.

June 23, 2014 | Unregistered CommenterRenee - Kudos Kitchen

My husband loves beets and always asks me to make them...problem is I don't know what to do with them! This looks like a great recipe to try! Great SRC pick!

Love beetroot and I'm always looking for new ways to use it. As it turns out I have some pickled beetroot in the fridge that I bottled during the summer - this looks like a great way to use some of it. Thanks for sharing.

What a great recipe! This looks perfect for summer. Great pick this month!

June 24, 2014 | Unregistered CommenterTraci

Great looking salad! I have actually never tried pepitas. Looks like that needs to change.

June 24, 2014 | Unregistered CommenterTara

I had your blog this month and had such fun reading through it -thank you! I love beets and this looks really tasty and refreshing, perfect for summer. Great SRC pick.

June 24, 2014 | Unregistered Commenterbakingaddict

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