In the realm of salads, the Arugula Salad with Pickled Beets and Preserved Lemon Vinaigrette stands as a vibrant symphony of flavors, textures, and colors. This delectable dish showcases the peppery bite of arugula, the earthy sweetness of pickled beets, and the tangy brightness of preserved lemon vinaigrette. With a harmonious blend of fresh ingredients and bold flavors, this salad promises a delightful culinary experience.
The pickled beets, prepared with a blend of vinegar, sugar, and spices, offer a delightful contrast to the zesty arugula. Their sweet-tart flavor adds a pop of vibrancy, while their tender texture provides a satisfying crunch. The preserved lemon vinaigrette, crafted with olive oil, lemon juice, preserved lemon zest, and a hint of honey, elevates the salad with its tangy and aromatic notes.
Furthermore, this recipe provides a versatile framework for culinary exploration. The preserved lemon vinaigrette can be used to enhance a variety of salads, grilled vegetables, or even as a marinade for grilled meats. Additionally, the pickled beets can be enjoyed as a standalone side dish or incorporated into other dishes for a burst of color and flavor.
Whether you're seeking a refreshing and healthy lunch option, a vibrant side dish for a special occasion, or simply a delightful culinary adventure, this Arugula Salad with Pickled Beets and Preserved Lemon Vinaigrette will tantalize your taste buds and leave you craving more.
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
- Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
- Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
- In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.
Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
ARUGULA SALAD AND ULTIMATE VINAIGRETTE
Steps:
- Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
- Toss arugula with vinaigrette, to taste.
ARUGULA SALAD WITH PICKLED BEETS AND PRESERVED-LEMON VINIAGRETTE
Steps:
- Make the pickled beets:
- Place each beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don't stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 1 cup water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets; let sit at room temperature until pickled, 3 to 4 hours.
- Make the pistachios:
- Preheat the oven to 300°F. In a small mixing bowl, whip the egg white until frothy, then add the pistachios and spices, toss to coat, and spread on a parchment-lined baking sheet. Bake until golden and fragrant, 15 minutes. Nuts will crisp as they cool.
- Make the preserved-lemon vinaigrette:
- In a medium bowl, whisk together all the ingredients until combined.
- Assemble the salad:
- Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.
ROASTED BABY BEETS AND ARUGULA SALAD WITH LEMON GORGONZOLA VINAIGRETTE
Provided by Tina Miller
Categories Cheese Citrus Leafy Green Vegetable Side Roast Vegetarian High Fiber Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
- Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
- Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
- Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Choose young arugula leaves for a tender, peppery bite.
- Pickle your own beets for a vibrant color and tangy flavor.
- Use a good quality preserved lemon for a complex, briny flavor.
- Make the vinaigrette ahead of time to allow the flavors to meld.
- Toss the salad gently to avoid bruising the arugula leaves.
- Serve the salad immediately for the best flavor and texture.
Conclusion:
Arugula salad with pickled beets and preserved lemon vinaigrette is a delicious and refreshing salad that is perfect for any occasion. The arugula is peppery and slightly bitter, the beets are sweet and tangy, and the preserved lemon vinaigrette adds a complex, briny flavor. This salad is also very easy to make, and it can be prepared in just a few minutes. If you are looking for a healthy and delicious salad to add to your repertoire, this arugula salad with pickled beets and preserved lemon vinaigrette is a great option.
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