"Fresh is best" is my motto when it comes to vegetables. Perhaps it is because I am lazy combined with a strong aversion to a childhood full of over-cooked vegetables. Asparagus is about the only exception I have to this creed of mine. The idea of cooking a beet before pickling it does not hold any appeal to me, and cuts into valuable time that can be spent outside in the summer. A note about the vinaigrette, most recipes call for Dijon mustard, horseradish sauce has become a complimentary replacement for us lately, you are welcome to substitute mustard if you don't have horseradish in your house. This salad starts with a visit to the garden.
Fresh Pickled Beet Salad
by Inspired by the Seasons
- 2 medium sized beets, grated
- 1/4 c white balsamic vinegar
- 1/2 c olive oil
- 1 tsp honey
- 1/2 tsp horseradish sauce (I used smoked)
- 1/4 tsp salt
- 1/4 c toasted pine nuts
- 4 c salad mix, plus chopped greens from the beets
In a small bowl pour vinegar over the beets and set aside. If you haven't already, this is a good time to toast the pine nuts, remember to remove them from the pan right away or they will continue to brown once the heat is turned off. Strain grated beets, reserving the vinegar. Transfer vinegar to a lidded glass jar, add oil, honey, horseradish and salt, shake until combined. Pour over prepared greens.