Tomato & Pickled Beet Salad

Sometime after Halloween and before Thanksgiving a little switch inside me lights up and I start thinking about the holidays. The mental to-do list starts growing and ignites the panic joy of the season. Well, my switch flipped over to “on” this past weekend and now my thoughts are flooded with all things holiday.

People, Thanksgiving and Christmas are just around the corner.
It’s best to start preparing now.

If you are in need of a festive, tasty holiday starter/side-dish then definitely give this one a try. Of course, the color combo makes this salad great holiday eye-candy and it’s freshness is the perfect compliment to traditional, rich holiday main dishes. The sour earthiness of the beets contrast nicely with the fresh tomatoes and peppery arugula. A little drizzle of balsamic and a sprinkling of feta finishes it off. It’s also easy to either make ahead or toss together quickly for those last minute holiday parties and gatherings.

Tomato & Pickled Beet Salad
Serves 4

4 tomatoes, cored and cut into wedges
1/2 cup pickled beets*
1 cup arugula
1/4 cup feta cheese
1/4 cup balsamic
salt

*I bought a jar of pickled beet slices and cut the slices into quarters

Toss the arugula with the tomato wedges. Top them with the pickled beets and lightly toss again. If making ahead, store the arugula, tomato and beets in a sealed container until ready to serve. Before serving, top the salad off with the feta and the balsamic (go easy on the balsamic, you don’t want a soggy salad. You may not need the whole 1/4 cup). Season with a few pinches of kosher salt.

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