An Easy Pickled Beet Salad Recipe That's Always In Season - California Grown

Name: An Easy Pickled Beet Salad Recipe That's Always In Season - California Grown
Ingredients: 2 cups pickled beets (diced); 1 cup artichoke hearts (diced); 1 cup hearts of palm (diced); 1 cup cauliflower florets (roasted, about ½ head); 1 red onion (diced, roasted); 3 TBSP olive oil divided; salt and pepper to taste; 1 TBSP beet pickle liquid (or more to taste. *substitute favorite vinegar or vinaigrette if beets are not pickled); 2 heads butter lettuce or 2 heads romaine lettuce; 1 cup feta cheese (crumbled); ½ cup pumpkin seeds

californiagrown.org

This magenta-hued beet salad is a symphony of flavors & textures. It’s a side, it's an appetizer, & frankly, it’s whatever you want it to be.

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Ingredients

2 cups pickled beets (diced)
1 cup artichoke hearts (diced)
1 cup hearts of palm (diced)
1 cup cauliflower florets (roasted, about ½ head)
1 red onion (diced, roasted)
3 TBSP olive oil divided
salt and pepper to taste
1 TBSP beet pickle liquid (or more to taste. *substitute favorite vinegar or vinaigrette if beets are not pickled)
2 heads butter lettuce or 2 heads romaine lettuce
1 cup feta cheese (crumbled)
½ cup pumpkin seeds