Pickled Beet Salad with chive oil, vegetarian entree

Quick pickled vegetables and fruits add accent notes to creamy entrées and create memorable sassy side dishes like this salad of roasted beets, feta and pepitas. For entrées, think pickled tomatoes added to creamy asparagus risottos or pickled apples tossed into a celery root mash like in these Vegetarian Cornish pastries. For a side dish, make this roasted beet salad.

The Omnivore / Vegetarian Table

If you want to turn this salad into a vegetarian entrée, just cook up some farro grain. While it’s warm, add the feta and chive oil so that the cheese melts a little. Feel free to add just a little chèvre. Just before serving, toss in the pickled beets and top with pepitas or pine nuts.

If you must have meat, like my Carnivorous Maximus husband, I recommend roasted pork loin or chicken as the entrée with this salad as a side (with or without the farro).

Pickled Beet Salad with Chive Oil

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Yield: Makes 4 side salads or 2 entrees with farro grain added.

Ingredients...

  • 4 medium beets
  • Olive oil
  • 1/2 cup minced shallots (about 1 large)
  • 1/4 lemon
  • 3/4 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1/4 cup feta cheese
  • 2 tablespoons Chive Oil or to taste
  • 2 tablespoons Spicy Pepitas or pine nuts

Directions...

  1. Remove the beet greens and save them for another use, and slice off the tails. Place the beets in a microwave-safe bowl and toss in olive oil. Cover with plastic and microwave until tender (this takes about 15 minutes in my microwave).
  2. When cool enough to handle, Peel, dice and pile them into a jar. In a small bowl, whisk together the shallots, juice from the lemon, vinegar, sugar, salt and pepper. Pour it over the diced beets and put a lid on the jar. Allow the beets to macerate in the pickling juice for 3 to 4 hours. Drain.
  3. Toss in the feta and Chive Oil. Top with pepitas or pine nuts.
  4. For a vegetarian entrée, add cooked farro grain.
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10 Responses to “Pickled Beet Salad with Chive Oil” Subscribe

  1. cheri March 24, 2014 at 5:40 am #

    What a gorgeous salad Susan, I love pickled beets, but have never actually made them myself, no idea it could be done in 3 to 4 hours. Thanks for the inspiration.
    cheri recently posted..Pearl Barley Salad with Harissa-Spiced ChickenMy Profile

  2. Erika March 24, 2014 at 11:51 am #

    You always write such delicious, inspiring descriptions of your dishes! You have me craving some pickled vegetables ASAP. This weekend, I had the most delicious bibimpap bowl in Austin, but there were no pickled vegetables to be seen! It was sad, but they were still good of course. I’d love to try this salad, just gotta find me some beets!
    Erika recently posted..Vegan Lentil PateMy Profile

  3. Choc Chip Uru March 24, 2014 at 1:37 pm #

    Love the colour of those pickles beets it is so beautiful!
    And makes the salad look even more refreshing :)

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..CCU Undercover: Launch of Moutai, Australia + Giveaway!!!My Profile

  4. Cass @foodmyfriend March 25, 2014 at 10:34 pm #

    I love pickling my own beetroot. My grandparents taught me :)
    Cass @foodmyfriend recently posted..Eat Now.com.au Review and My SamosasMy Profile

  5. apuginthekitchen March 26, 2014 at 9:10 am #

    So wonderful, I love pickled beets and your chive oil is such a great addition to the salad I have to make this salad.
    apuginthekitchen recently posted..Spring Is Here….. In Theory And A Spring RecipeMy Profile

  6. lamnt March 26, 2014 at 10:13 pm #

    Very delicous ,i will try this .Thank you so much !

  7. Maureen | Orgasmic Chef March 29, 2014 at 12:51 am #

    I love pickled beets and always have a few jars of my homemade recipe in the pantry or fridge. The chive oil sounds really special. I’ll give it a try this week for sure.

  8. Oui, Chef April 7, 2014 at 5:26 am #

    I love your technique of microwaving and quick pickling, I MUST try this!
    Oui, Chef recently posted..Prosciutto Wrapped Fish with Roasted Root VegetablesMy Profile

  9. Melissa June 23, 2014 at 3:59 am #

    Made this for SRC Reveal Day and I couldn’t be happier! I think i found my new favorite salad! Thanks so much for sharing :)
    Melissa recently posted..Pickled Beet SaladMy Profile

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