Salada De Beterabagf Recipe

Prepare and cook beets

Trim beet greens leaving about 1/2 inch stem to prevent bleeding, wash thoroughly. Place beets in a large pot and add enough water to cover (about 6 cups). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until tender when pierced with a knife, 30–45 minutes depending on size. Drain and let cool until you can handle them.

Peel and slice

When cool enough to handle, rub the skins off with your fingers or a paring knife (skins should slip off). Slice beets into 1/4-inch rounds or half-moons and place them in a heatproof bowl or jar.

Make pickling brine

In a small saucepan, combine apple cider vinegar, white wine vinegar, granulated sugar, 1 tsp kosher salt, peppercorns, and the bay leaf. Add 1/4 cup of water if needed to ensure the sugar dissolves. Bring to a gentle simmer over medium heat and stir until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pickle the beets

Pour the hot brine over the sliced beets so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight for best flavor. Discard the bay leaf before assembling the salad.

If using nuts, toast them first: place walnuts or pecans in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool, then chop roughly.

Combine dressing: in a small bowl whisk together extra virgin olive oil, fresh lemon juice, honey or maple syrup, a pinch (about 1/4 tsp) of salt, and freshly ground black pepper until emulsified.

Assemble salad: in a large bowl gently toss mixed salad greens, the pickled beets (drain to preferred amount of brine, reserve extra for storing), and thinly sliced red onion. Drizzle about half of the dressing and toss lightly to coat. Taste and add more dressing as needed. Season with the remaining 1/2 tsp salt and 1/4 tsp pepper distributed across the salad as desired.

Finish and serve: transfer salad to a serving plate or bowl. Sprinkle with chopped parsley, crumbled feta (if using), and toasted nuts. Serve immediately. Leftover pickled beets keep in the refrigerator up to 7–10 days in their brine.