GREEK SALAD WITH PICKLED BEET "OLIVES"
Provided by Jessica Goldman Foung
Categories Salad Vegetable Appetizer Side Roast Vegetarian Low Sodium Fennel Root Vegetable Beet Chill Healthy Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 22
Steps:
- To make your pickled beet "olives," start at least a day ahead.
- In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
- While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
- When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
- Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
- Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
- To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
- Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
- To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.
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Kalyn Harris
[email protected]I made this salad for a party and it was a huge success. Everyone raved about it.
M Samar Hayat
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Michael Ayegoro
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The pickled beets were not too overpowering.
Birungi Miria
[email protected]This salad is delicious and easy to make. I highly recommend it!
Fahad Naseer
[email protected]This salad is a great way to use up leftover beets. I also like to add some crumbled feta cheese.
Likhona Ntwini
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Junior Smele Danisa
[email protected]This is a great salad for summer. It's light and refreshing, and the pickled beets and olives add a nice touch.
Aminul Gamer
[email protected]I love this salad! It's so refreshing and flavorful. The pickled beets and olives are a great addition.
TBoss
[email protected]This salad is delicious! The pickled beets and olives add a unique and flavorful twist to the classic Greek salad. I will definitely be making this again.
Jasmin Begum
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great. It's the perfect salad for busy weeknights.
Sarjit Kumar Mandal
[email protected]I've made this salad several times now and it's always a hit. It's so refreshing and flavorful. I love the combination of the sweet tomatoes, tangy olives, and earthy beets. It's the perfect salad for a summer picnic or potluck.
Ethyn Williams
[email protected]This salad was easy to make and very tasty. I used canned pickled beets and olives, which made it even quicker to prepare. I also added some crumbled feta cheese, which gave it a nice tangy flavor. I would definitely recommend this salad to anyone lo
Moe Ion
[email protected]I was pleasantly surprised by how much I enjoyed this salad. I'm not usually a fan of beets, but the pickled beets in this salad were delicious. They added a nice sweetness and crunch. The olives also added a nice salty flavor. Overall, this was a ve
Abir Abdullah
[email protected]This Greek salad with pickled beets and olives is bursting with Mediterranean flavors! The pickled beets add a slightly tangy and earthy flavor that complements the sweet tomatoes and crisp cucumbers. The olives add a salty and briny flavor that roun