Broccoli, Beet, And Pickled Onion Salad Recipe

Name: Broccoli, Beet, And Pickled Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 3 tablespoons red wine vinegar; 2 tablespoons olive oil; 1 tablespoon diced shallots; 1 teaspoon Dijon mustard; 1/8 teaspoon kosher salt; Salad:; 1 cup thinly vertically sliced red onion; 1/2 cup cider vinegar; 1/4 teaspoon kosher salt, divided; 4 golden beets, trimmed (about 1 pound); 1 pound broccoli with stalks; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped walnuts, toasted; 1/4 cup broccoli sprouts; 1 tablespoon capers, rinsed and drained; 2 ounces feta cheese, crumbled (about 1/2 cup)

Servings: persons

Vinaigrette:
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon diced shallots
1 teaspoon Dijon mustard
1/8 teaspoon kosher salt
Salad:
1 cup thinly vertically sliced red onion
1/2 cup cider vinegar
1/4 teaspoon kosher salt, divided
4 golden beets, trimmed (about 1 pound)
1 pound broccoli with stalks
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts, toasted
1/4 cup broccoli sprouts
1 tablespoon capers, rinsed and drained
2 ounces feta cheese, crumbled (about 1/2 cup)

1
To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.
2
To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.
3
Steam beets, covered, 35 minutes or until tender. Rinse under cold water. Drain; peel and cut into 1/4-inch-thick slices. Combine 2 tablespoons vinaigrette and beets, tossing to coat.
4
Peel broccoli stalks; cut into quarters lengthwise. Steam broccoli, covered, 8 minutes or until crisp-tender. Combine remaining vinaigrette, broccoli, remaining 1/8 teaspoon salt, and pepper in a bowl; toss to coat.
5
Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.
6
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247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: Vinaigrette:, 3 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 tablespoon diced shallots, and more.

Yes, Broccoli, Beet, And Pickled Onion 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.

Broccoli, Beet, And Pickled Onion Salad

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