Spiced Beet Salad with Local Mixed Greens, Pickled Onions and Sherry Vinaigrette

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Marinated Beets

Pickled Onions


For the marinated beets

Preheat oven to 400º F. Place beets in an oven-safe dish. Roast beets, uncovered, for approximately 1 hour depending on their size. Check beets with a knife to determine doneness. Cool beets slightly and peel with a knife, scraping the skin off. Dice beets and mix with the remaining ingredients. Allow to cool, uncovered, in the refrigerator.

For the pickled onions

In a stainless steel saucepan bring all ingredients to a boil. Reduce heat and cover, stirring onions occasionally until they are softened, about 10 minutes. Cool and serve.

For the salad

Combine 6 cups mixed greens, washed and dried, with marinated beets (recipe above) and pickled onions (recipe above). Toss with sherry vinaigrette.

Recipe by Blake Caldwell, Executive Chef for 2009 PCC fall member meeting

Source: 2009 PCC fall member meeting

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More about: beets, greens, onions, salad


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