Sweet Pickled Beet Salad Recipe
Herb Boursin, Marcona Almond, Arugula, Dried Cherries, Citrus-Sherry Vinaigrette
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Ingredients
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Salad Ingredients
Citrus-Sherry Vinaigrette
Method
Prepare the Beets
- 1
Cook the Beets
In a large pot, cover the beets with water and bring to a boil. Reduce heat and simmer for about 30-40 minutes, or until tender. Drain and allow to cool.
- 2
Peel and Slice
Once the beets are cool enough to handle, peel the skins off and slice them into wedges or rounds. Set aside.
- 3
Pickle the Beets
In a bowl, combine the sliced beets with 1/2 cup of water, 1/2 cup of vinegar, and 1 tablespoon of sugar. Allow to marinate for at least 30 minutes.
Make the Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together the sherry vinegar, olive oil, orange juice, lemon juice, honey, salt, and black pepper until combined.
Assemble the Salad
- 5
Mix the Salad
In a large salad bowl, combine the arugula, marinated beets, dried cherries, and Marcona almonds.
- 6
Dress the Salad
Drizzle the citrus-sherry vinaigrette over the salad and toss gently to combine. Ensure all ingredients are well coated.
- 7
Add Cheese
Crumble the herb Boursin cheese over the top of the salad. Serve immediately.