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Pickled Beet Salad
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Pickled Beet Salad
(Makes 6 pints)
5 pounds beets
2½ cups water
5 cups apple cider vinegar
2½ cups sugar
2 cups onion, large dice
5 bay leaves
1 tablespoon whole black peppercorns
2 tablespoons dried dill
1 tablespoon whole coriander
1 tablespoon crushed red pepper flakes
1 tablespoon whole anise seed
2 full sprigs fresh rosemary
4 cups spring green mix
1 cup crumbled blue cheese
Optional salad dressing: Add olive oil mixed with leftover beet brine
In a large pot, cover beets with water and cook until tender but still slightly firm. Drain, and let beets cool; peel off skins.
In a medium saucepan, combine 2½ cups water, cider vinegar, sugar, onion, bay leaves, peppercorns, dill, coriander, red pepper flakes, anise seed and rosemary. Bring to a boil, then reduce to a simmer for 30 minutes. Chill and strain the liquid.
Add strained liquid to beets, and allow them to marinate in the refrigerator for at least 24 hours.
Serve beets whole or sliced over greens, and sprinkle blue cheese on top. Any salad dressing is fine, but mix olive oil with leftover beet brine for a custom dressing.