Beet Salad with Honey-Lavender Dressing

Beet salad from Farhas Ibrahimzade from Pexels

Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender. With minimal effort and a handful of ingredients, you can create a refreshing salad that is both visually stunning and delicious. The roasted or pickled beets offer a tender texture, while the honey-lavender dressing adds a delightful balance of sweet and floral flavors. Whether enjoyed as a refreshing side or a light meal, beet salad with honey-lavender dressing offers a unique combination of tastes and textures that will tantalize your palate. Embrace the simplicity of making this salad and savor its deliciousness with every delightful bite.

Beet salad from Farhas Ibrahimzade from Pexels

Beet Salad with Honey-Lavender Dressing

Martha Stewart
Beet salad with honey-lavender dressing is a delightful and vibrant dish that combines the earthy sweetness of beets with the floral notes of honey and lavender.
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 2 minutes
Total Time 3 minutes
Course Salad
Servings 8 servings

Ingredients
  

Beets

  • 6 medium beets (2 ¼ pounds total) (preferably a mix of yellow and red)
  • extra-virgin olive oil (for drizzling)
  • Coarse salt

Dressing

  • 1 Tbsp extra-virgin olive oil
  • 2 medium shallots (thinly sliced, about 1 cup)
  • 1/3 cup honey
  • 1/2 tsp fresh lavender leaves
  • 1 large egg yolk
  • 2 Tbsp champagne vinegar
  • 1 tsp Dijon mustard
  • 1 cup safflower oil

Salad

  • 2 bunches baby chard (or 1 bunch swiss chard, about 1 lb) (stems removed, leaves torn into 1-inch pieces)
  • 1/2 cup pecans (toasted and salted)
  • 8 oz fresh goat cheese (crumbled)
  • 2 baby Chioggia beets (scrubbed and thinly sliced)

Instructions
 

  • Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
  • Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
  • Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

Notes

This recipe came from the Martha Stewart blog.

Pickled Beets

Photo of beet sphere from Visions Gourmandes

Pickled beets are a tangy and vibrant delight that showcases the natural sweetness of beets with a hint of acidity. With just a few ingredients and simple steps, you can create homemade pickled beets that are both flavorful and versatile. The tender and earthy beets, soaked in a tangy brine, create a delightful balance of flavors. Whether enjoyed as a zesty side dish, a flavorful addition to salads, or a colorful garnish, pickled beets offer a burst of flavor that will elevate your meals. Embrace the simplicity of making these pickles at home and savor their tangy deliciousness with every bite.

Photo of beet sphere from Visions Gourmandes
Print

Pickled Beets

The tender and earthy beets, soaked in a tangy brine, create a delightful balance of flavors.
Course: Ingredient
Yield: 8 servings
Author: Lisa Longley from Simple Joy

Materials

  • 1 lb beets (oven-roasted: see note)
  • 3/4 cup hot water
  • 2 tsp sugar
  • 1 tsp salt
  • 1/2 cup white vinegar

Instructions

  • Slice the roasted beets into bite sized pieces. Add to a mason jar.
  • Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the beets in the mason jar and seal.
  • Refrigerate for at least a half hour and enjoy!

Notes

You can read all about how to oven roast beets here: https://simplejoy.com/how-to-roast-beets/

Quick Pickle Recipe

Pickled cucumbers in a glass jar

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

 

Pickled cucumbers in a glass jar

Quick Pickle Recipe

Founder
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 10 minutes
Course Side Dish, Snack

Equipment

  • 1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients
  

Pickling Ingredients

  • 1 pound fresh vegetables (sliced)
  • 2 cloves garlic (smashed)
  • 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
  • 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Instructions
 

  • Wash jar(s) with soap and hot water and let dry.
  • Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
  • Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
  • Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
  • Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
  • Tap the side of the jar(s) to remove any air bubbles.
  • Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.