Barely Pickled Beet and Orange Salad Recipe

Name: Barely Pickled Beet and Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beets; 3/4 c. fresh orange juice; 13 c. raspberry vinegar; 2 tsp. raspberry vinegar; 1 tbsp. dark brown sugar; 1 large clove of garlic; 5 sprig fresh thyme; 1 tsp. finely chopped thyme; 1 tsp. Dijon mustard; 1 tsp. salt; 1/2 tsp. ground black pepper; 1/2 tsp. garlic; 1/2 c. olive oil; 4 c. mesclun; 2 oranges; 1/2 c. crumbled ricotta salata; 2 tbsp. pecans

Servings: persons

4 beets
3/4 c. fresh orange juice
13 c. raspberry vinegar
2 tsp. raspberry vinegar
1 tbsp. dark brown sugar
1 large clove of garlic
5 sprig fresh thyme
1 tsp. finely chopped thyme
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic
1/2 c. olive oil
4 c. mesclun
2 oranges
1/2 c. crumbled ricotta salata
2 tbsp. pecans

1
Prepare the beets: Place beets, orange juice, 1/3 cup vinegar, brown sugar, garlic clove, and thyme sprigs in a pressure cooker and lock the lid in place following the manufacturer's instructions.
2
Over high heat, bring to high pressure.
3
Reduce the heat just enough to maintain high pressure and cook for 4 minutes.
4
Turn off the heat and, again following manufacturer's instructions, quick-release the pressure.
5
Once all pressure is released, unlock the lid.
6
Pour the beets and their liquid through a strainer into a large bowl.
7
Discard the thyme sprigs and garlic clove and reserve the beets.
8
Pour the beet liquid back into the pressure-cooker pot and, over high heat, reduce the liquid to 1/4 cup.
9
Remove from heat and let cool.
10
Whisk together the cooking liquid, mustard, salt, pepper, remaining vinegar, chopped garlic, and chopped thyme in a medium bowl.
11
Add the olive oil in a thin stream, whisking constantly.
12
Assemble the salad: On a serving platter, mound the greens and top with the beets.
13
Drizzle the salad with the beet vinaigrette and top with orange sections.
14
Garnish with the cheese and pecans.
15
Serve immediately.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 beets, 3/4 c. fresh orange juice, 13 c. raspberry vinegar, 2 tsp. raspberry vinegar, and more.

Yes, Barely Pickled Beet and Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Barely Pickled Beet and Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions