My New Salad Crush: Pickled Beets
A few weeks ago I had a simple butter lettuce salad at a local pizza joint. It was dressed in creamy ranch, dotted with pistachios and goat cheese, and just a few slices of roasted beet. It was divine. I went home and promptly recreated it, reaching for a jar of pickled beets languishing in the back of my fridge. I haven’t quit ever since, and here’s why.
You may feel ambivalent about beets in general and pickled beets in particular. I hear you. Beets are not on most people’s most-loved lists, and even those of us who like them tend to eat them in moderation.
But on salads, pickled beets are a thing of wonder. Pickled beets are a little sweet, a little tangy, a little spicy. They are juicy yet firm. Mixed into an otherwise plain salad, pickled beets explode with flavor against the bland lettuce. They also lend gorgeous color, bleeding into the salad dressing.
I like to use just one slice of pickled beet on a side salad, cutting it into small bite-sized pieces. I’m a big fan of Rick’s Picks Phat Beets, which are pickled in rosemary, ginger, and lemon — among other tasty things.
→ Phat Beets – $7.99 from Rick’s Picks. Available online, at Whole Foods Market, and many other grocery stores.
Do you ever throw beets on your salad?
(Images: Faith Durand)