Greek Salad With Pickled Beet "Olives"
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Distilled White Vinegar1 cup
Water2 tbsps
White Sugar (granulated)1 cup
Orange Juice1 tsp
Whole Black Peppercorns1 large
Fennel (bulb)2 tbsps
Red Wine Vinegar2 tbsps
Olive Oil1 cup
Ricotta (low-sodium)1 tbsp
Fennel Seed1.5 cup
Cherry Tomatoes (halved)1 cup
Cucumber (diced seeded)Directions:
1
To make your pickled beet "olives," start at least a day ahead
2
In a small pot or saucepan, mix the vinegar, water, and the sugar
3
Add the orange juice, mustard seed, and the peppercorns
4
Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes
5
Remove from the heat and allow it to cool for at least 20 minutes or longer
6
While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container
7
When the liquid is lukewarm, pour it into your container, covering the beets
8
Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool
9
In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week
10
Once your beets have pickled, it's time to roast your bell peppers
11
Put them in a baking pan and place under the broiler
12
Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred
13
Then, using tongs, rotate the peppers to blister and char the other sides
14
Remove the bell peppers from the oven and put them in a paper bag
15
Close the top and allow them to steam for 15 minutes
16
When cool to the touch, slide the skin off the peppers and discard
17
Slice the fl esh horizontally into thin strips and then chop in half
18
Set aside
19
To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised
20
Cut the bulbs vertically in half
21
Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears
22
Discard the hard core and set the fennel spears aside
23
Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil
24
Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix
25
To assemble the salad, spread the romaine on a serving dish or platter
26
Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers
27
Sprinkle with ricotta and freshly ground black pepper
28
To make your pickled beet "olives," start at least a day ahead
29
To make your pickled beet "olives," start at least a day ahead
30
In a small pot or saucepan, mix the vinegar, water, and the sugar
31
Add the orange juice, mustard seed, and the peppercorns
32
Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes
33
Remove from the heat and allow it to cool for at least 20 minutes or longer
34
In a small pot or saucepan, mix the vinegar, water, and the sugar
35
Add the orange juice, mustard seed, and the peppercorns
36
Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes
37
Remove from the heat and allow it to cool for at least 20 minutes or longer
38
While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container
39
While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container
40
When the liquid is lukewarm, pour it into your container, covering the beets
41
Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool
42
In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week
43
When the liquid is lukewarm, pour it into your container, covering the beets
44
Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool
45
In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week
46
Once your beets have pickled, it's time to roast your bell peppers
47
Put them in a baking pan and place under the broiler
48
Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred
49
Then, using tongs, rotate the peppers to blister and char the other sides
50
Once your beets have pickled, it's time to roast your bell peppers
51
Put them in a baking pan and place under the broiler
52
Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred
53
Then, using tongs, rotate the peppers to blister and char the other sides
54
Remove the bell peppers from the oven and put them in a paper bag
55
Close the top and allow them to steam for 15 minutes
56
When cool to the touch, slide the skin off the peppers and discard
57
Slice the fl esh horizontally into thin strips and then chop in half
58
Set aside
59
Remove the bell peppers from the oven and put them in a paper bag
60
Close the top and allow them to steam for 15 minutes
61
When cool to the touch, slide the skin off the peppers and discard
62
Slice the fl esh horizontally into thin strips and then chop in half
63
Set aside
64
To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised
65
Cut the bulbs vertically in half
66
Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears
67
Discard the hard core and set the fennel spears aside
68
To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised
69
Cut the bulbs vertically in half
70
Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears
71
Discard the hard core and set the fennel spears aside
72
Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil
73
Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix
74
Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil
75
Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix
76
To assemble the salad, spread the romaine on a serving dish or platter
77
Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers
78
Sprinkle with ricotta and freshly ground black pepper
79
To assemble the salad, spread the romaine on a serving dish or platter
80
Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers
81
Sprinkle with ricotta and freshly ground black pepper