Pickled Beet Salad With Bacon Vinaigrette Food

PICKLED BEET SALAD WITH BACON VINAIGRETTE

Steps:

• In a large bowl, toss spinach, beets, onion and radishes; set aside. , In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. , Add vinegar, brown sugar, mustard, pepper and salt to bacon drippings; bring to a boil. Drizzle warm dressing over spinach and toss to coat. Sprinkle with cheese and bacon. Serve immediately.

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

RED SALAD WITH PICKLED BEET VINAIGRETTE

Steps:

• Pickled Beets:
• Bring beets, star anise, verjus, salt, and 1 cup water to a simmer in a small saucepan over medium heat.
• Reduce heat to medium-low and cook beets, adding water as needed to keep them covered, until tender, 30-40 minutes. Let cool.
• Remove beets from brine with a slotted spoon and rub with paper towels to remove skins. Set beets aside. Reserve brine separately.
• Do ahead
• Beets can be pickled 3 days ahead. Return beets to brine; cover and chill.
• Vinaigrette and assembly:
• Toast pumpkin seeds in a dry small skillet over medium-high heat, tossing occasionally, until golden brown and puffed, about 3 minutes. Let cool.
• Process anchovies, garlic, Parmesan, basil, oil, lemon juice, and 2 pickled beets in a food processor until smooth; season with salt and pepper. With motor running, thin vinaigrette with reserved brine to a pourable consistency. Add pumpkin seeds and pulse until coarsely ground.
• To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 2 days ahead. Cover and chill.

ASPARAGUS, PICKLED BEETS & BLUE CHEESE SALAD

Steps:

• Boil water for asparagus, add salt.
• Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking.
• Trim tough ends off of asparagus spears, leave whole.
• Place asparagus spears in boiling water. Blanche for 2-3 minutes.
• Quickly remove from hot water and place in ice water bath to shock.
• Prepare onions and pickled beets as suggested.
• Arrange asparagus spears on a platter or individual salad plates.
• Sprinkle and arrange the onion slices, beets and blue cheese.
• Top with a light champagne vinaigrette. I like Girard's brand.

UKRAINIAN SALAT VINAIGRETTE (BEET SALAD)

Steps:

• Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
• The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

GREEN SALAD WITH PICKLED BEETS, EGGS, AND GOAT CHEESE

Steps:

• combine lettuce mix, beets, cucumber, eggs, and cheese. Serve with vinaigrette dressing on the side.