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

Serves: 4 to 6

Your rating: None (3 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

Ingredients

Marinated Beets

Pickled Onions

Preparation

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, PCC Deli

Source: 2009 PCC fall member meeting

More about: beets, greens, onions, salad

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