Pickled Shallot and Beet Salad with Dill Vinaigrette

Pickled Shallot and Beet Salad with Dill Vinaigrette

This salad is not only delicious, it’s gorgeous. Pickling the shallots adds crunch and contrast to the tender, earthy beets. Freshly chopped dill is a perfect finishing touch.

Servings
6 people
  • Ingredients

    Beets

    • 1 lb beets, about 4 medium beets, cooked, peeled ,and cooled (500 g)
    • 1/2 cup red wine vinegar (125 mL)
    • 1/4 cup granulated sugar (60 mL)
    • 1/2 tsp mustard seeds (2 mL)
    • 2 shallots, thinly sliced (2)
    • 1 Tbsp chopped dill (15 mL)
    • 1/2 tsp salt (2 mL)
    • 1/8 tsp pepper (0.5 mL)

    Salad

    • 3 Tbsp canola oil (45 mL)
    • 2 Tbsp shallot vinegar from pickled shallots (30 mL)
    • 1 Tbsp chopped fresh dill (15 mL)
    • 1 tsp Dijon mustard (5 mL)
    • 1/8 tsp salt (0.5 mL)
    • 1/8 tsp pepper (0.5 mL)
    • 8 cups baby salad greens (2 L)
  • Directions

    Beets

    1. In a small saucepan, bring vinegar, sugar, and mustard seeds to a boil. Stir in shallots, cover and let stand until completely cooled.
    2. Cut beets into wedges and stir into saucepan with shallots. Add dill, salt, and pepper, and stir to combine

    Salad

    1. In a small bowl, whisk together canola oil, shallot vinegar (measure it out from saucepan), dill, mustard, pepper, and salt. Set aside.
    2. Toss salad greens with dill vinaigrette and divide among plates. Using a slotted spoon, divide beets and shallots over salads to serve.

Nutritional Analysis

Servings
6
Calories
163
Total Fat
7.6 g
Saturated Fat
0.6 g
Cholesterol
0 mg
Sodium
345 mg
Carbohydrates
22.4 g
Fiber
3.5 g
Sugars
17.1 g
Protein
3.4 g
Potassium
595 mg