Quick-Pickled Baby Beet SaladPrintable version of this recipe.
1 bunch baby beets
1 clove garlic (minced)
6 tablespoons olive oil
6 tablespoons rice wine vinegar
1/2 pound mixed baby greens
salt and pepper (to taste)
Pre-heat your oven to 375 degrees.
Rinse the beets under cool water and give them a good scrubbing to remove any dirt that may be on the skins of the vegetable. Remove the beet greens and set aside. ake a piece of aluminum foil about 14 inches long and place it into the bottom of a large bowl. Add in the beets and the olive oil and toss to coat. Season with salt and pepper. Fold the edges of the foil together to form a pouch and transfer the pouch to the oven. Check the beets after 35 minutes to check doneness.
To check, remove the pouch from the oven and place back into the bowl. Carefully open the pouch and poke one of the vegetables with a knife. If the knife comes out easily, the beets are finished. If not, return to the oven and cook for an additional 10 minutes.
Add the vinegar and garlic to the pouch and stir through. Re-seal the pouch and transfer to the refrigerator to cool. Once cooled, remove the pickled beets and use them and their dressing as a topping to the mixed baby greens.
Type of DishSalads and Dressings
CommentsThe Beet greens are a great source of vitamins and can be sautéed in Olive Oil and seasoned with salt and pepper. These sides go perfectly with pan seared chicken breast.
Recipe created by Market Chef John Silva with Pacific Coast Farmers&