Recipe by Yussi Weisz

Pickled Beets Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Pickled Beets Salad

  • 3 tablespoons Gefen Honey

  • 6 pieces red radish, sliced

  • 2 handfuls of glazed (or raw) walnuts, equal parts roughly chopped and whole

  • 2 handfuls of glazed pecans (Chinese pecans), equal parts roughly chopped and whole

  • 2 pinches cayenne pepper

Directions

Prepare the Pickled Beets Salad

1.

Strain the beets from the jar. (Don’t discard the juice.)

2.

Place pickled beets in mixing bowl. Add the rest of the ingredients (except the whole glazed walnuts/pecans) and mix well.

3.

Place the nuts in a preheated 350-degree-Fahrenheit oven for five to eight minutes before serving, then top the beets salad with the warm nuts.

Credits

Photography and styling by Charnie Kohn

For the Bonus Round

1.

Freeze the strained beets juice in an ice cube tray. Add one frozen beet juice cube to your fruit smoothie. Enjoy!

Tips:

Try to strain and mix over a sink as beet juice likes to make a mess!

About

Sponsored by Gefen

Pickled Beets Salad

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