Pickled Beet and Berry Kale & Mixed Green Salad
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.
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.
Pickled Beet and Berry Mixed Green Salad
Jessica DeMarco
2
15 minutes
15 minutes
Salads
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
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1 Tbsp - Lusty Monk Whole Grain Mustard
3 Tbsp - Brine from Pickled Beets
2 oz Extra Virgin Olive Oil
Salt & Pepper to Taste
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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
Directions
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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!
