1 / 1
Swipe left / right
More recipes
Scroll down
Full recipe
Tap
Toggle menu
Tap anywhere to continue
Autumn Beet Salad
A bright mix of orange and yellow beets forms the base of this crisp fall salad. The beets and sweet onions marinate in a blend of champagne and white balsamic vinegars sweetened with maple syrup. Smoky applewood bacon, toasted pecans, and thin slices of crisp apple add deep savory notes and crunch. Fresh arugula and green leaf lettuce bring a peppery bite to the bowl. Serve it as a colorful starter for a holiday dinner or a hearty weekend lunch.
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
- 1Combine the white balsamic vinegar, champagne vinegar, maple syrup, kosher salt, and two tablespoons of water in a large resealable plastic bag. Place the sliced beets and sweet onion strips into the bag. Seal tightly and refrigerate for four hours.
- 2Remove the beets and onions from the bag, saving one-third cup of the pickling liquid. Throw away the rest of the liquid in the bag. Whisk the olive oil, white wine vinegar, grainy Dijon mustard, and the saved pickling liquid in a bowl until smooth.
- 3Season the dressing with salt and pepper to your liking. In a large bowl, toss the crumbled bacon, sliced apple, arugula, green leaf lettuce, fresh chervil, and toasted pecans with your preferred amount of dressing. Plate the salad topped with the marinated beets and onions, passing any extra dressing on the side.