Pickled Beets

As a child, I remember going to family picnics and without fail, there would always be pickled beets as a salad option. I never particularly cared for them when I was young, but as I reached my teenaged years, I tried them again. The recipe was simple: canned beets, onions and white wine vinegar and I thought they were alright, but not something I would rush out to make for myself.  In fact, I don't recall having eaten pickled beets again since the 1980's!

However, with my new found love of fresh beets, I decided to give the old recipe a makeover using fresh ingredients like beets and tarragon; then using a white balsamic vinegar to give it a slightly different flavor. These marinated beets were so refreshing and flavorful and would make a lovely salad for any upcoming summer gathering.

Pickled Beets
Prep Time:      10 minutes                 Yield: 4
Cook Time:     40 minutes                 Serving: 1/2 cup
Refrigeration: 2 hours
Total Time:     2 hours 50 minutes

Ingredients

• 3 Medium/Large Beets, stems removed
• 1/4 c. Red Onion, thinly diced
• 1/4 c. White Balsamic Vinegar
• 1 tbsp. Extra Virgin Olive Oil
• 1 tsp. Fresh Tarragon, chopped
• 1 tbsp. Sugar
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1.  Place beets in a pot, then cover with water. Bring to a boil, then reduce heat to low and allow to simmer until the beets have softened. Cooking times may vary depending on size, but will take approximately 20-40 minutes. Remove from pan and allow to cool in cold water. 
2. Peel the beet skins, slice beets into 1/4" thick slices; then cut into manageable, bite-sized pieces and place in a bowl; then add the onions. 
3. In a separate small bowl, whisk together the vinegar, oil, tarragon and sugar until it's combined; then add it to the beets. Mix well and season with salt and pepper. 
4. Allow to refrigerate for at least 2 hours before serving. 

Nutrition Facts

Calories 90, Carbs 13.8g, Fat 3.7g, Protein 1.4g, Fiber 1.7g, Sugar 12g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shared on Thursday's Treasures 6/20/13 

Mixed Greens with Avocado and Beets in a Champagne Vinaigrette

Mixed green salads offer you the opportunity to try different varieties of lettuce at the same time. This one had baby beet greens, mizuna and oak leaf lettuce. Baby beet greens have purplish-red veins and come from the top of an immature beet. Mizuna or otherwise know as Japanese greens, have a slightly strong flavor, but add a nice compliment to the other subtle flavored greens. Oak leaf lettuce resembles red leaf lettuce with the reddish tops, however they are shorter and have a softer texture. The combination of all three of these greens combined with the earthy flavors of fresh beets, avocado, pecans and the light champagne vinaigrette, makes for a tasty, light lunch or a precursor to a formal dinner. 

 Mixed Greens with Avocado and Beets in a Champagne Vinaigrette
4 c. Mixed Greens
2 tbsp. Pecans, chopped
1 Avocado, sliced
1/2 c. Beets, cooked and sliced
1/4 c. Prepared Champagne Vinaigrette

Directions:
1. Add the lettuce and pecans to a bowl, then add the dressing; toss gently to coat the leaves. 
2. Add the sliced avocado and beets to the top. Serves 2. 

*Nutritional Information per Serving: Calories 384, Carbs 20.4g, Fat 34.3g, Protein 4.5g, Fiber 9.3g

Champagne Vinaigrette
1 Garlic Clove
3 tbsp. Champagne Vinegar
4 tbsp. Canola Oil
1 tsp. Sugar
1/2 tsp. Kosher Salt

Directions:
1. Add all ingredients to a food processor (I used a mini one) and pulse until it has emulsified and formed a smooth consistency. Makes 1/2 cup, store the remainder in the refrigerator for up to 5 days. 

*Nutritional Information per 1 tbsp. Dressing: Calories 68, Carbs 1.8g, Fat 7g, Protein 0g, Fiber 0g

Enjoy!

Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette

I always try to buy at least one new item that I've never purchased or made before each week while shopping and this week it was beets. Don't get me wrong. I've eaten them while dining at restaurants and had the childhood family favorite of Pickled Beets, but I've never once made them myself. So during this week's trip to the vegetable market, I picked one up. I wasn't quite sure what to do with it until I got to the grocery store and they had some avocado on sale because it was fully ripened. I decided to make this spinach salad with both ingredients and being that I had already purchased some cilantro this week, I also needed to use that up as well...hence, the Cilantro Lime Vinaigrette. I thought it was delicious and the beets took on the flavors of the combined ingredients and made this salad a terrific and filling lunch. 

Spinach Salad with Fresh Beets & Avocado in a Cilantro Lime Vinaigrette
4c. Fresh Spinach, rinsed and stems removed
1 Fresh Beet, cooked (see below) and chopped
1/2 Avocado, chopped
1/2 c. Grape Tomatoes, halved

In a bowl, gently tear spinach leaves into bite sized pieces. Next, add the beets, avocado and tomatoes. Add the dressing right before serving. Serves 2. 


Cilantro Lime Vinaigrette
1 Lime, juice only
3 tbsp. Canola Oil
1 tsp. Fresh Cilantro, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/4 tsp. Garlic Powder
1/2 tsp. Sugar

In a small bowl, whisk all ingredients until well blended. Add to prepared spinach salad when ready to serve. 

How to Cook a Fresh Beet
Place beet(s) in a saucepan and cover with water. Bring to a boil and let simmer until fork tender; approximately 30-45 minutes depending on the size/quantity. Let cool and peel skin then slice or chop. 

Points+=9 pts.

 
Powered by eRecipe.com


Linked to Amee's Savory Dish Fit & Fabulous Friday's