Pickled Beetroot and Ginger Salad
This is a bright, tangy, and refreshing salad that's perfect for a summer meal. The combination of sweet and savory flavors is really delicious, and the pickled beetroot adds a beautiful pop of color to the dish. It's also really easy to make, and it can be made ahead of time, so it's a great option for busy weeknights.
I first had this salad at a restaurant in San Francisco, and I was immediately hooked. The combination of flavors was so unique and delicious, and I knew I had to recreate it at home. I experimented with different recipes until I came up with this one, and I'm really happy with the results. It's now one of my go-to summer salads, and I hope you enjoy it as much as I do.
Pickled Beetroot and Ginger Salad Pickled Beetroot and Ginger Salad Pickled Beetroot and Ginger Salad Pickled Beetroot and Ginger Salad
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 450g cooked beetroot, peeled and thinly sliced
  • 15g fresh root ginger, peeled and julienned
  • 100ml white wine vinegar
  • 100ml fresh lemon juice
  • 100ml fresh orange juice
  • 2 tbsp clear honey
  • ½ tsp sea salt
  • 3 tbsp chopped flaked almonds
  • Mixed salad leaves, to serve (optional)
Instructions
  1. Combine all of the ingredients except the flaked almonds and salad leaves (if using) in a bowl and stir well.
  2. Transfer the mixture to a sterilized jar or container, cover, and refrigerate for at least 2 hours, or up to 2 days.
  3. When you are ready to serve, stir in the flaked almonds and drain off any excess pickling liquor.
  4. Serve the pickled beetroot salad on a bed of mixed salad leaves, if desired.
Why It Works
  • The combination of sweet and savory flavors is really delicious.
  • The pickled beetroot adds a beautiful pop of color to the dish.
  • The salad is really easy to make, and it can be made ahead of time, so it's a great option for busy weeknights.