Pickled Beet, Orange and Red Onion Salad is easy, quick and colorful.
Serve alone, with mixed salad greens or as a side dish of a rich main course.
Serve cold or at room temperature.
Pickled Beet Onion & Red Onion Salad
Text and Photo by Jac Kyles Baker
Serves 1 as a main course salad or 2 side dish servings
Ingredients
For the salad:
1 orange, supremed*
10-15 pickled beet slices
1/4 small red onion, thinly sliced
1 tsp white sesame seeds
For the dressing:
1 TB beet vinegar, from jar of pickled beets
2 TB water
1 tsp white miso
1 TB vegetable oil
2 TB honey
Preparation
For the dressing:
Combine miso, water, honey and beet vinegar in a small bowl. Slowly pour in oil while briskly whisking to emulsify dressing. Set aside.
For the salad:
Arrange beet slices on a large plate. Top with orange sections and sliced onions. Garnish with sesame seeds.
Add dressing in an amount according to taste. Or serve dressing on the side.
Cook's Notes
*To supreme an orange:
Cut the top and bottom off the orange.
Place the orange on a flat surface. Following the curve of the orange, cut the peel from the top to the bottom. Remove as much of the rind and pith without cutting into the fruit.
With a small knife (such as a paring knife), slice along the membrane between each orange wedge.
Gently lift fruit out of the membrane. Place in bowl.