| Prep: 25 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 132 | 7g | 1g | 16g |
| sugars | fibre | protein | salt |
| 12g | 3g | 2g | 1.64g |
As the sun sets over the sweeping valleys of California, it’s hard not to be inspired by the vibrant bounty produced by this wonderful state. Fresh, colorful and health-boosting produce play the starring roles in many of my recipes, and one that continually delights both myself and my three adopted children is the vibrant Beetroot and Pickled Onion Salad.
The Perfect Fusion of Taste and Health
Crafted with love and an eye for nutrition, this salad infuses your meals with a dazzling array of colors and a burst of flavour that’s hard to resist. The key players in this wholesome recipe are the humble beetroots and red onions, pickled to perfection. Not only do these ingredients give this dish its unique flavor, they pack a powerful punch of health benefits too. Beets are a prime source of essential nutrients like fiber, folate and vitamin C while red onions are known for their potent antioxidant properties.
And then there’s the pickling, a centuries-old tradition of food preservation that has been making a comeback in recent years for its probiotic benefits, which can aid in digestion and overall gut health. The process is simple and adds a tangy contrast to the sweet earthiness of the beets.
The Perfect Harmony of Flavours
But it doesn’t stop there. A drizzle of extra virgin olive oil –- a heart-healthy staple of Mediterranean cuisine –- and a splash of lemon juice help balance out the sweet and tart elements. A touch of freshly ground black pepper adds warmth, while a generous sprinkle of fresh parsley lends a refreshing herbaceous note.
This sensational Beetroot and Pickled Onion Salad can easily be a showstopper at any meal, but it also plays well alongside grilled meats or a hearty grain bowl. If you’re already a fan of cold German-style beet salads or traditional Eastern European pickled dishes, you’re bound to fall in love with this updated take on a classic.
So whether you’re seeking a refreshing dish to brighten up a regular weekday meal or a unique salad to impress dinner guests, do give this recipe a try. Enjoy the interplay of flavors and take comfort in the knowledge that every forkful is doing something good for your body.
If you’re interested in learning more about the benefits of beets and pickled food, I recommend visiting EatRight and HealthLine.
What You’ll Need
- 3 medium-sized beetroots
- 1 large red onion
- 1 cup white vinegar
- 1/2 cup granulated sugar
- 2 tsp salt
- 2 cups water
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 6 cups mixed salad greens
Method
Step One
First, preheat your oven to 375 degrees Fahrenheit. While that’s warming up, scrub your beetroots and wrap them individually in aluminium foil. Once the oven is ready, roast your beetroots for an hour, or until they’re tender.
Step Two
While your beetroots are in the oven, grab your red onion. Slice it thinly and put it in a bowl. In a saucepan, mix your white vinegar, sugar, salt and water. Bring this mix to a boil over medium heat. Once boiling, pour it over your sliced red onion. Allow this to sit for at least 30 minutes, to pickle the onions.
Step Three
After the beetroots are done roasting, remove them from the oven and let them cool enough to handle. Then, peel the skin off and slice the beetroots into thin rounds.
Step Four
Next, it’s time to create the dressing. In a small bowl, whisk together your extra virgin olive oil, lemon juice and freshly ground black pepper.
Step Five
Finally, it’s time to assemble your salad. Start with your salad greens as the base. Then, add on your roasted beetroot slices and pickled onions. Drizzle your dressing over the top and then sprinkle on your fresh parsley.
Step Six
Your Beetroot and Pickled Onion Salad is now ready to serve as a healthy and delicious side dish. Enjoy!
