Remember those pickled beets and red onions we made last week? Well, I started to eat them and they are just divine! Besides simply snacking on them, here is a delicious and exciting salad to help use them up (as if that’s even a problem!)!!
Pickled Beet, Red Onion and Broccoli Salad
I chose to toss this salad with a simple balsamic vinaigrette which was composed of one teaspoon of a whole grain mustard, a pinch of raw sugar, a heavy splash of balsamic vinegar and a few tablespoons of a good olive oil. I whisked the dressing together in the bottom of my bowl and added about a cup and half of spring mix on top of that.
I fished out several of the pickled beets and red onions and added them to the bowl. I also added a head of raw broccoli which I broke down into individual florets, toasted chopped walnuts, pepitas (pumpkin seeds), and a good amount of a super sharp and stinky blue cheese!
I tossed the whole thing together and voila! A healthy and delicious salad with a great balance of texture and flavor. The pickles were tart and snappy, the broccoli earthy and crunchy, nuts and seeds were wholesome and sweet and the blue cheese set off the flavors of all of the ingredients, everything against the velvety soft canvas of greens! Have this for lunch!