Wondering what to do with all the pickled beets you just made? Well so was I, so I whipped up a little light salad to use up some CSA veggies.
Pickle Me Pink Salad
Oh no she didn’t go there; that recipe title is terrible! Ok, so I’m a dork, so sue me ;p
1 c. bulgur wheat
3 cloves garlic
1/2 c. broken walnuts
2 Tbsp. maple syrup
1 Tbsp. dijon mustard
1 bunch spinach, washed & chopped
3 oz. goat cheese crumbles
3/4 c. sliced pickled beets
1/4 c. + 2 tsp. olive oil
Salt & pepper
Add bulgur to 2 1/2 c. boiling water, turn off the heat, slap on a lid and let sit for 30 mins.
In the meantime, slice garlic wafer thin and add to a pan on medium heat with 2 tsp. olive oil. Sautee until golden and crisp. Set aside and wipe the pan.
Put the pan back over medium heat and add walnuts. Toast in a dry pan until starting to color and smell sweet. Add maple syrup and cook, stirring frequently, until most of the syrup has evaporated. Remove immediately to a dish to cool fully.
In a large bowl, whisk together the juice of 1 grapefruit, dijon mustard and 1/4 c. extra virgin olive oil. Salt & pepper to taste.
Add the bulgur (drain if it is a little wet), chopped spinach, goat cheese crumbles and sliced pickled beets to the dressing. Stir & serve.
Makes a nice healthy meal for 2, with enough left over for lunch the next day.
One thought on “Pickle Me Pink Salad”
Doesn’t these vastly opposing flavors send your tongue into a catatonic fit?