Coconut Free Classic Pickled Beet Salad

Total time2 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the pickled beets

1 ½ lb medium beets (about 4–5 beets), scrubbed, tops trimmed
½ cup red wine vinegar
Madhava Clean & Simple Organic Red Wine Vinegar, 16.9 fl oz Filippo Berio Red Wine Vinegar - 16.9 Fl. Oz.Regina Red Wine Vinegar 12 oz Spectrum Imported Organic Red Wine Vinegar Star Italian Kitchen Red Wine Vinegar 25 fl oz, Bottle
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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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