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 its freshness is the perfect complement to traditional, rich holiday main dishes. The sour earthiness of the beets contrasts 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.

Some Ingredients You’ll Need

• Grape or cherry tomatoes: Tomatoes aren’t at their best during the cold weather months, so I find that cherry or grape tomatoes are the best option year-round.
• Pickled beets: Look for pickled beets near the other jarred pickles, sun-dried tomatoes, and artichoke hearts. I like to cut the slices into smaller pieces, but be warned: the liquid that the beets are stored in will stain everything bright pink if its spilled, so be careful with the jar.
• Crumbled feta cheese: Or, crumbled goat cheese would work well, too!
• Balsamic vinegar: I like salads lightly dressed, so you only need a few teaspoons of vinegar along with some olive oil. Feel free to adjust to your tastes!