Pickled Beet Recipe
Red and yellow beets, kale, walnuts, gorgonzola, lemon-dijon vinaigrette
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Ingredients
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Pickled Beets and Salad
Method
Preparation
- 1
Pickle the Beets
In a medium pot, cover the red and yellow beets with water and bring to a boil. Cook until tender, about 30-40 minutes. Drain, let cool, then peel and slice into thin rounds.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, and olive oil. Season with salt and pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the chopped kale, pickled beets, toasted walnuts, and crumbled gorgonzola. Drizzle with the lemon-Dijon vinaigrette and toss gently to combine.
- 4
Serve
Divide the salad into serving bowls and enjoy!
