Capsaicin Free Classic Pickled Beet Salad
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Learn more →Ingredients
4 servings
For the pickled beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed, tops trimmed
- ½ cup red wine vinegar
- ½ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp whole black peppercorns
For the vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper, to taste
For the salad
- 5 oz mixed greens or arugula
- 3 oz goat cheese, crumbled
- ⅓ cup walnut halves
Instructions
- 1
Place the beets in a large pot and cover with cold water by at least 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook until a paring knife slides into the center of the largest beet with no resistance, 35–45 minutes depending on size.
- 2
Drain the beets and let them cool until comfortable to handle, about 10 minutes. Rub the skins off under cool running water using your hands or a paper towel — they should slip off easily. Slice the peeled beets into 1/4-inch rounds and place them in a medium heatproof bowl.
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