Marinated Autumn Beet Salad

Ingredients

• 1 lb. orange and yellow beets, peeled and thinly sliced into half-moons
• ½ cup white balsamic vinegar
• ½ cup champagne vinegar
• 5 Tbsp. maple syrup
• 2 tsp. kosher salt
• ½ medium-size sweet onion, cut into thin strips
• ½ cup extra-virgin olive oil
• 2 Tbsp. white wine vinegar
• 1 tsp. grainy Dijon mustard
• 6 thick applewood-smoked bacon slices, cooked and crumbled
• 1 Jazz apple (about 8 oz.), thinly sliced
• 3 cups firmly packed baby arugula
• 3 cups loosely packed green leaf lettuce, torn
• ½ cup loosely packed fresh chervil or flat-leaf parsley leaves
• ¼ cup toasted chopped pecans

Instructions

1. 1Combine the white balsamic vinegar, champagne vinegar, maple syrup, kosher salt, and 2 tablespoons of water in a large resealable plastic bag. Add the sliced beets and sweet onion strips. Seal tightly and refrigerate for 4 hours. This long soak softens the raw beets and infuses them with sweet, tangy flavor.
2. 2Drain the beets and onions, reserving 1/3 cup of the pickling liquid. Discard the remaining liquid. In a small bowl, whisk the olive oil, white wine vinegar, grainy Dijon mustard, and the reserved pickling liquid until smooth. Season the dressing with salt and pepper to taste.
3. 3In a large bowl, toss the crumbled bacon, sliced apple, arugula, green leaf lettuce, fresh chervil, and toasted pecans with your desired amount of dressing. Top with the marinated beets and onions, serving any extra dressing on the side.

Recipe Details