Pickled Beet Salad with Chive Oil
Pickled beets tossed with goat cheese, chives and pepitas in a chive oil vinaigrette.
Servings: 4
Calories: 315.9kcal
Ingredients
- 4 medium beets
- 2 tablespoons Extra-virgin olive oil
- ½ cup minced shallots about 1 large
- 2 teaspoons lemon juice
- ¾ cup apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- ¼ teaspoon coarse black pepper
- ¼ cup feta cheese or other goat cheese
- 2 tablespoons Chive Oil or to taste or extra virgin olive oil
- 2 tablespoons Spicy Pepitas or pine nuts
Instructions
- Remove the beet greens and save them for another use, and slice off the root tails of the beets. Place the beets in a microwave-safe bowl and coat with olive oil. Cover with plastic and microwave until tender (this takes about 15 minutes in my microwave).When cool enough to handle, peel, dice and pile them into a jar.
- In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt and pepper. Pour this liquid, the pickling juice, over the diced beets in the jar, and screw on a lid. Allow the beets to macerate in the pickling juice for 3 to 4 hours. If the pickling juice doesn't completely cover the beets, occasionally turn the jar upside down. When the beets are done pickling, drain them, and transfer to a bowl.
- Toss in the feta and drizzle Chive Oil over the salad. Top with pepitas or pine nuts.
- For a vegetarian entrée, add cooked farro grain.
Nutrition
Calories: 315.9kcal | Carbohydrates: 31.8g | Protein: 6.3g | Fat: 18.8g | Saturated Fat: 3.7g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 11.5g | Trans Fat: 0.003g | Cholesterol: 8.3mg | Sodium: 827.4mg | Potassium: 734.9mg | Fiber: 6g | Sugar: 23.1g | Vitamin A: 98.5IU | Vitamin C: 11.8mg | Calcium: 91.1mg | Iron: 2.4mg