greens with pickled beet vinaigrette
photo by Jennifer Johnson
This salad uses pickled beet juice in place of traditional vinegar in its dressing, playing off the pickled beet flavor in the recipe itself. Depending on the brand of pickled beets, you may have to adjust either the honey or mustard to reach your desired flavor. To make this a hearty meal, serve it topped with chilled and sliced grilled steak.
- 1/2 pound fresh green beans, trimmed
- Pickled beet vinaigrette
- 2 tablespoons pickled beet juice
- 1 tablespoon honey, or to taste
- 1 tablespoon Dijon mustard, or to taste
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large bunch fresh garden greens, such as mesclun
- 1/2 cup pickled beets, or to taste
- Crumbled blue cheese, to taste
- Fill a medium saucepan with water and bring to a boil. Prepare a large bowl with ice water.
- Add green beans to boiling water and cook for 2-3 minutes, just until beans turn bright green but still have a little snap to them. Remove with a slotted spoon and transfer to ice water to cool. Drain well and pat dry. Transfer beans to a large bowl.
- Make vinaigrette. In a mason jar, combine pickled beet juice, honey, mustard, and olive oil. Season with salt and pepper. Cover and shake until completely combined. Taste and adjust as desired.
- To bowl of beans, add greens and toss with a bit of vinaigrette. Transfer to a serving platter and top with pickled beets and blue cheese. Drizzle with remaining vinaigrette and serve.