Pickled Beet Salad With Arugula And Feta 2 Recipe

I absolutely love this beet and arugula salad because it perfectly balances the earthy sweetness of beets with the sharp, creamy feta, creating a flavor explosion that’s as Instagram-worthy as it is delicious. Plus, the added crunch of toasted walnuts gives it that extra texture, making each bite feel like a gourmet experience right at home.

My Pickled Beet Salad with Arugula and Feta is a symphony of flavors. Red beets are so sweet that it’s hard to think of them as earthy.

The taste that comes to mind is pure and sweet, with the beet as the main performer in a flavor concerto. But, hold on!

The flavor of the salad isn’t simple beet flavor. That’s because the only ingredient that shines in the salad is also pretty in its own right.

Fermentation is what allows red beets to play nicely with arugula, feta, and toasted walnuts. To make a long story short, here’s how you can make a simple yet stunning Pickled Beet Salad that puts beets front and center in a flavor profile that’s hard to beat.

Ingredients

Red Beets:
Full of fiber and antioxidants, naturally sweet and earthy.

Arugula:
Greens that are high in vitamins A, C, and K and taste peppery.

Feta Cheese:
Flavorful, smooth, and an excellent protein and calcium source.

Walnuts:
Crisp, nutty, and good for your heart, healthy fats and a protein power boost.

Apple Cider Vinegar:
Imparts a sharp, lively taste; may aid digestion.

Ingredient Quantities

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• 2 large red beets, cooked and sliced
• 1 cup arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

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Instructions

1. If not already done, begin by cooking the beets. Boil or roast them until tender, then let them cool. After they have cooled down, peel and cut them into very thin slices.

2. In a tiny bowl, mix the extra virgin olive oil, apple cider vinegar, honey, salt, and pepper to form the dressing.

3. In a big mixing bowl, place the beets that have been sliced, and drizzle with half the amount of dressing. Toss the beets to coat them completely and evenly with the dressing.

4. Place the arugula on a serving platter or in a salad bowl to form the base of your salad.

5. Put the dressed beets on top of the arugula, so they sit over that green and bitter bed.

6. Crumble the feta cheese and sprinkle it over the beets and arugula.

7. Toasted walnuts, chopped coarsely, are the perfect complement to the salad. They add a crunch, of course, but they also add an almost magical flavor note that takes the salad from good to superb.

8. Ensure that all components of the salad are coated by drizzling the remaining dressing over the entire salad.

9. Gently combine the salad, mixing all the parts together while being mindful that you don’t want to break apart the beets.

10. Enjoy your delightful pickled beet salad with arugula and feta right away, or chill it for a short while to meld the flavors even better before serving.

Equipment Needed

1. Pot (to boil beets) or baking dish (to roast beets)
2. Knife
3. Cutting board
4. Vegetable peeler
5. Small mixing bowl
6. Whisk or fork (for mixing dressing)
7. Large mixing bowl
8. Serving platter or salad bowl
9. Measuring spoons
10. Measuring cup

FAQ

• Q: Can I use golden beets instead of red beets?Q: Can golden beets be used in place of red beets? For what reasons might one substitute them, and how else might one use them?

  And: Golden beets can replace red beets with a flavor that is slightly sweeter and a color that is more contrasting.

• Q: Is there an alternative to feta cheese for this salad?A: An excellent substitute is goat cheese, which has a similar creamy texture and a tangy flavor that you might expect from a cheese-based dish.
• Q: How do I know when the beets are cooked?Beets are tender enough to be easily pierced with a fork when they are cooked, which is usually after they have been boiled for 30-45 minutes.
• Q: Can this salad be made ahead of time?Q: Is it possible to prep the ingredients ahead of time and assemble just before serving to keep the arugula fresh?

  Yes. You can prep the ingredients ahead and assemble just before serving to keep the arugula fresh.

• Q: What can be used instead of walnuts?Pecans or almonds can be used in place of walnuts for a slightly different nutty flavor.
• Q: Is there a vegan option for this recipe?A: Vegan cheese can be used in place of feta cheese, and honey can be substituted with agave syrup or maple syrup.
• Q: How do I store leftovers?A: Store any leftover food in an airtight container in the refrigerator, where it will be safe for two days. Even so, the arugula will be slightly wilted by the time you eat it.

Substitutions and Variations

Beets: For a flavor that’s milder and a color that’s brighter, you can use golden beets.
Substitute with spinach or a mix of baby greens for a different texture and flavor.
Feta cheese: For a tangier profile, substitute goat cheese or blue cheese.
Walnuts: For a similar crunch and nutty flavor, you can use pecans or almonds.
Balsamic vinegar gives a sweeter depth, while red wine vinegar lends a sharper flavor. Use either of these in place of apple cider vinegar.

Pro Tips

1. Roasting the Beets If you choose to roast the beets instead of boiling, wrap them in aluminum foil and bake at 400°F (200°C) for about an hour. This method enhances the natural sweetness and flavor of the beets.

2. Balancing Flavors Adjust the honey and vinegar in the dressing to suit your taste preferences. Adding a little more honey can balance out the flavors if your beets are particularly earthy.

3. Walnut Toasting Tip For an extra depth of flavor, toast the walnuts in a dry pan over medium heat until they are fragrant and slightly golden. Be sure to stir them frequently to avoid burning.

4. Uniform Beet Slices Use a mandoline slicer if you have one to get uniform, thin beet slices. This not only improves the presentation of the salad but also ensures even distribution of flavor in every bite.

5. Chilling Time If time permits, let the assembled salad sit in the fridge for about 30 minutes before serving. This allows the flavors to meld together, resulting in a more harmonious dish.