Pickled Beet Salad

pickled beet salad

Serves 4


This is one of our most popular dishes at MP Taverna and quite easy to make at home, especially if you’ve followed my method of prepping vegetables for a week at a time.


2 large jarred pickled beets, cut into.1/2 inch pieces

2 tablespoons extra virgin olive oil

Kosher salt

Fresh ground black pepper

½ pound haricots verts, blanched and shocked

½ medium fennel bulb, sliced paper thin on a mandoline or with very sharp knife

½ small red onion, cut crosswise into 1/8 inch-thick slices

6 tablespoons Red Wine Vinaigrette (page 192)

1 ruby red grapefruit, peeled, pith removed, and cut crosswise into ¼ inch-thick rounds

½ cup Garlic Yogurt Sauce (page 31)

2 tablespoons crushed smoked almonds, optional


Combine the beets and olive oil in a small bowl and toss to coat. Season with salt and pepper. Combine the haricots verts, fennel, and onion in a large bowl, add the vinaigrette, and toss. Arrange the grapefruit slices on a serving platter and top with the beets. Spoon the yogurt sauce over them and top with the bean mixture. Scatter the almonds on top, if using, and serve.



Makes 2 ½ cups


2 cloves garlic, peeled

¼ cup white vinegar or white wine vinegar

2 cups Greek yogurt

Kosher salt

Fresh ground black pepper


In a blender, blend the garlic and vinegar on medium speed until smooth; no chunks of garlic should be visible. Transfer to a bowl, add the yogurt, and whisk until smooth. Season with salt and pepper and whisk again. Use immediately or transfer to a container with a tight-fitting lid and refrigerate for up to 2 weeks.



Makes 3 cups


¾ cup red wine vinegar

1 tablespoon finely diced shallot

2 ½ teaspoons Dijon mustard

2 ½ teaspoons Garlic Puree (page 141)

½ teaspoon minced garlic

½ teaspoon dried oregano

1 tablespoon kosher salt

½ teaspoon fresh ground black pepper

1 ½ cups canola oil

¼ cup extra virgin olive oil


Combine the vinegar, shallot, mustard, garlic puree, minced garlic, oregano, salt, and pepper in a blender and puree on medium speed until smooth. With the motor running, slowly add the canola and olive oils in a thin stream and blend until thoroughly incorporated. Transfer to a large container with a tight-fitting lid and refrigerate.

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