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.

 

GARLIC YOGURT SAUCE

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.

 

RED WINE VINAIGRETTE

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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