Pickled Beet and Berry Kale & Mixed Green Salad

Name: Pickled Beet and Berry Mixed Green Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 Tbsp - Lusty Monk Whole Grain Mustard; 3 Tbsp - Brine from Pickled Beets; 2 oz Extra Virgin Olive Oil; Salt &amp; Pepper to Taste; ½ Cup - Spiced Sweet Pickled Beets; 1 cup Fresh Blueberries; 2 cups Mixed Greens or Baby Kale; 1 Tbsp Pistachios, Pumpkin or Sunflower Seeds; 2 oz Goat Cheese, crumbled

Bright and tangy, this salad combines some of our favorite flavors and is packed with healthy goodness. Baby Kale works especially well if you want to prep this salad ahead of time without worry of wilting lettuce. Berries and beets brighten and balance the flavor of a more bitter sturdy green like kale or arugula.

Simple Ingredients for a Delicious Salad

The vinaigrette for this salad is incredibly easy.

Whisk together Brine, Jam, and Mustard in large bowl.

Slowly whisk in Olive Oil until smooth and combined.

Toss Green in dressing, add blueberries and pickled beets.

Serve salad sprinkled with sunflower seeds and garnished with your favorite soft cheese! Makes a beautiful accompaniment to our Glazed Red Pepper & Peach Ham.

Pickled Beet and Berry Mixed Green Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Author:

Jessica DeMarco

This combination of flavors is especially good with baby kale as your greens. We like using Kale for its nutritional value and the fact that you can prep this further ahead without worrying about wilting tender lettuce leaves. If you prefer regular mixed greens--this works well for those too.

Ingredients

Pickled Beet and Pepper Jam Vinaigrette

1 Tbsp - Lusty Monk Whole Grain Mustard
3 Tbsp - Brine from Pickled Beets
2 oz Extra Virgin Olive Oil
Salt & Pepper to Taste

Salad Components

½ Cup - Spiced Sweet Pickled Beets
1 cup Fresh Blueberries
2 cups Mixed Greens or Baby Kale
1 Tbsp Pistachios, Pumpkin or Sunflower Seeds
2 oz Goat Cheese, crumbled

View Cart (0) Checkout

Directions

Make Vinaigrette:

Drain ½ cup Pickled Beets and chop or julienne into bite size pieces. Set aside beets.
Combine Beet Brine, Mustard, and Cherry Plum Preserves in bowl and whisk to combine.
Slowly drizzle in olive oil and whisk to combine and emulsify.
Season with Salt and Pepper to taste, and set aside.
Combine greens, blueberries, and beets. Toss gently with vinaigrette and plate salad. Top with goat cheese and seeds or nuts of choice. Drizzle with remaining vinaigrette. Enjoy!