Rainbow Beet Salad with Pickled Onions

We’ve all been told to “eat a rainbow” of colors to support our health. Eating colorful food ensures that we are getting a wide variety of nutrients and antioxidants into our daily diet.

This delicious beet salad has got you covered! It contains ALL of the colors of the rainbow (ROYGBIV):

  • Red, orange and yellow: multi-colored beets
  • Green: arugula and pumpkin seeds
  • Blue: Roquefort cheese (yes, it really is blue!)
  • Indigo: hmmmmmm wait a minute, this color may be missing… uh oh!
  • Violet: red onions

Okay, if we add in a couple of blueberries or blackberries we’ve got the entire rainbow covered. Whew!

Enjoy this delicious salad knowing that your color spectrum of nutrients, and your hungry belly, will be fully satisfied. Enjoy!

Colorful Beet Salad with Pickled Onions
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Local and seasonal
Cuisine: Organic and delicious
Serves: 4 servings
Ingredients
  • 1 medium-sized red onion
  • ½ cup apple cider vinegar
  • 1 tbsp. local honey
  • 1 tsp. sea salt
  • 1 tbsp. fresh dill (or 1 tsp. dried)
  • 1 tsp. dried juniper berries
  • 1 bay leaf
  • 2 red beets
  • 2 yellow beets
  • 2 tbsp. fresh thyme
  • Sea salt
  • 4 cups baby arugula or other baby greens
  • ⅓ cup walnut oil
  • ¼ cup pumpkin seeds, lightly toasted (can use walnuts)
  • ¼ cup crumbled roquefort cheese
Instructions
  1. Peel the onion and slice into thin crescents
  2. Place onion into a 12 oz. mason jar
  3. In a small sauce pan, heat apple cider vinegar, honey and salt, until warm
  4. Combine with dill, juniper berries and bay leaf
  5. Pour the warm ingredients into the mason jar on top of the onion
  6. Cover and set on the counter until cool, then place into the refrigerator for at least one hour (ideally, overnight).
  7. Preheat the oven to 375
  8. Wash beets (leave skin and tails on), and season with olive oil, fresh thyme, sea salt and black pepper
  9. Place beets into a roasting pan and cover tightly with aluminum foil
  10. Roast 40-45 minutes or until beets can be easily pierced
  11. Let the beets cool 5-10 minutes
  12. Peel the skin off the beets and discard
  13. Slice beets into thin rounds and set aside
  14. Take 2 tbsp. of the pickled onion liquid and combine with walnut oil
  15. Season with salt and pepper
  16. Lightly toss the salad greens with onion vinaigrette and place onto individual plates
  17. Top the greens with a few slices of roasted beets
  18. Add a few slivers of pickled onions onto each plate
  19. Sprinkle with toasted pumpkin seeds and crumbled cheese
  20. Drizzle a little extra salad dressing if needed
 

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