Pickled Strawberry and Beet Salad
Prep time
Cook time
Total time
Pickled strawberry and beet salad is perfect for summer. Served with fresh mozzarella, chopped almonds and a light vinaigrette it's a perfect side.
Recipe type: Salad
Cuisine: American
Serves: 2
  • 1 medium beet
  • fresh mozzarella
  • pickled strawberries
  • arugula
  • roasted and salted almonds, crushed
  • For the Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry pickling brine
  • 1 teaspoon honey
  1. To roast the beets: pre heat oven to 400 degrees Fahrenheit. Place washed beets (minus their green tops) onto a sheet of foil. Drizzle with olive oil and sprinkle with kosher salt. Wrap completely in foil and place on a baking sheet. Bake for 30-40 minutes or until the beet has softened. Remove from oven and let cool. Once cool, remove the skin by rubbing it with your hands and cut the root section off the bottom. Then slice beet.
  2. Cut mozzarella into cubes
  3. For the Dressing
  4. Place all of the ingredients into a small bowl and whisk until thoroughly combined.
  5. Place arugula onto plates and top with beet slices, mozzarella, pickled strawberries and crushed almonds. Drizzle with dressing.
  6. Serve.
Recipe by My Man's Belly at https://mymansbelly.com/2017/05/23/pickled-strawberry-and-beet-salad/