Best 3 Pickled Beet Salad With Bacon Vinaigrette Recipes
Indulge in a symphony of flavors with our pickled beet salad, where sweet and tangy beets dance harmoniously with crispy bacon and a delightful vinaigrette dressing. This vibrant salad offers a medley of textures and a burst of colors, making it a feast for both the eyes and the palate.
Our recipe collection features variations of this classic dish, catering to diverse tastes and dietary preferences. From the traditional pickled beet salad with bacon vinaigrette to a lighter version with a tangy yogurt dressing, we've got you covered. For those seeking a vegan delight, our recipe for pickled beets with a maple-balsamic vinaigrette is sure to impress.
Whether you're looking for a refreshing side dish or a flavorful vegetarian main course, our pickled beet salad recipes are guaranteed to tantalize your taste buds. With easy-to-follow instructions and a list of readily available ingredients, these recipes are perfect for home cooks of all skill levels.
So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more. From the classic combination of beets, bacon, and vinaigrette to the innovative fusion of flavors, our pickled beet salad recipes promise an unforgettable dining experience.
PICKLED BEET SALAD WITH BACON VINAIGRETTE
Here's a festive, flavorful salad that comes together in a snap--perfect for time-crunched cooks. I love the contrasting tastes and textures of the beets, radishes, goat cheese and bacon.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (1 cup each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165 calories, Fat 13g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
PICKLED BEET SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8
Number Of Ingredients 6
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.
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.
Tips:
- For the best flavor, use fresh, ripe beets. Avoid beets that are bruised or have blemishes.
- To save time, you can buy pre-cooked beets. However, fresh beets will give your salad a more vibrant flavor and color.
- If you are using fresh beets, be sure to scrub them well before cooking. You can also peel them, but this is not necessary.
- To pickle the beets, you can use either a white vinegar or apple cider vinegar. White vinegar will give your salad a more tart flavor, while apple cider vinegar will give it a sweeter flavor.
- Be sure to let the beets cool completely before slicing them. This will help to prevent them from bleeding into the other ingredients in your salad.
- The bacon vinaigrette is a key component of this salad. Be sure to use good quality bacon and olive oil.
- You can add other ingredients to your salad, such as crumbled goat cheese, chopped walnuts, or sliced almonds.
Conclusion:
This pickled beet salad with bacon vinaigrette is a delicious and easy-to-make salad that is perfect for any occasion. The sweet and tangy beets are complemented perfectly by the smoky bacon vinaigrette. This salad is sure to be a hit with your friends and family.
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