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–+ servings
Beet and orange salad served on a platter with garnishing.

Pickled Beet Salad with Clementine Orange

5 from 4 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 4 people
Author Puja Verma
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DESCRIPTION

Super greens, pickled beets, clementines oranges with soft creamy vegan cheese served with balsamic vinaigrette. This salad is very simple, yet it looks so gourmet.

INGREDIENTS
 
 

Ingredients for Salad

METHOD
 

Method to Pickle

  • To cook the beets - Peel, wash, and slice the beet (as desired). Put your sliced beets into a steam basket and steam over boiling water for 25-30 minutes. Once the beets are fork tender, set them aside and let them cool down. When cooled down, then place them in a sterilized mason jar (10 t0 12 oz).
  • To make the brine - In a small mixing bowl, add water, vinegar, sugar, and salt. Stir well and keep aside.
  • Add mustard seeds and garlic cloves to a mason jar (you might need 2 mason jars, if you don't have any large ones).
  • Add peeled and sliced beets in the mason jar. Then add the brine liquid. Make sure the beets are submerged with the liquid.
  • Screw the lid and shake the jar to evenly distribute flavors.
  • Wait 24 hours before use.

Method for Salad

  • Assemble salad - Layer all the ingredients on a platter in the following order (spinach, pickled beets, clementine, pickled mustard seeds, soft cheese, microgreens, and salt/pepper). Drizzle with a liberal amount of Balsamic Glaze or Maple Balsamic Vinaigrette or simply a 1:1 ratio of balsamic vinegar and maple syrup.

NOTES

Refrigerate for longer shelf life (up to 3 weeks).
There is a short video posted my Instagram feed, if anyone is interested in a quick visual. The pickled beets are not as soft as they would be if you boiled or steamed them because I want to introduce this recipe using them in their raw form; however if you would like the beets to be soft and buttery, then steam them (using a steam basket) for 30 minutes before pickling them. 

NUTRITION

Calories: 86kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 463mg | Potassium: 287mg | Fiber: 3g | Sugar: 8g | Vitamin A: 739IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 3mg
Course: Condiments, Salad
Cuisine: American
Keyword: how to make pickled beets, pickled beet salad, pickled beets
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