Friday, January 25, 2019

Beet and Walnut Salad with Pickled Onions




Beets are a healthy superfood-especially if you are thinking of heart or eye protection! 
 Personally, I like cooked beets and am always on the lookout for authentic ethnic recipes that include beets.

I was first introduced to this interesting salad at a luncheon given by an amazing cook who lived her first 18 years in Cairo, Egypt. She brought many of her family recipes with her.  




This colorful salad is one of her recipes. It is made with cooked beets, marinated pickled onions, and raw walnuts. The marinated onions serve as the seasoning, although you could add a little touch of vinegar to the beets if desired. 

The unique combination makes a flavorful salad that is high in fiber and vitamins, minerals, and protective antioxidants. Walnuts are a rich source of plant based Omega 3 fatty acids which have beneficial anti- inflammatory properties. Beets are a superfood and body cleanser that help remove toxins. In addition, beets are low in fat.

The natural ingredients in this nutritious salad are good for you, gluten free, vegan, and easy to make.

You can cook your own beets or buy pre-cooked beets in the supermarket. 


I cook beets in my Instant Pot. 

6 medium beets ( scrubbed but not peeled) 
1 steamer insert 
1 and 1/2 cups water

Directions : 

Place steamer insert into the inner liner of the Instant Pot. Add the water and the beets. 
Secure the lid on the Instant Pot, close steam valve, and cook on high pressure for 15 minutes. 

When done, allow pressure to release on its own for 10 minutes and then release the remaining pressure manually according to manufacturer's instructions. When all steam is released, carefully remove the lid. Using a fork, remove each beet and run under cold water while rubbing off the skin. ( use gloves to prevent red pigments from staining hands) If you do not use gloves, use baking soda to wash off stains from hands. 

Once peeled, cut beets into bite size chunks. 



Beet stains on your hands?



Did you know that baking soda or lemon juice can help remove beet stains from your hands! Of course, wearing plastic gloves to rub off beet skins ( after cooking) will keep your hands completely clean!!






Marinated pickled red onions are easy to prepare. Just need to soak sliced red onions in white vinegar for 2-3 hours. Follow the link for directions for this fabulous pickled onion.. 




Beet Salad Ingredients: 
4 cups of bite sized cubed cooked beets 
1 cup of marinated pickled red onions
1 cup of raw halved walnuts 


Directions: 
Mix the beets, pickled onions, and raw walnuts together in a bowl. 
Serve at room temperature or chill. 








Sharing on Beth Fish Reads  where anyone can share a food related post every Saturday morning.





Sharing on Souper Sunday where anyone can share a soup, salad, or sammie recipe..


11 comments:

  1. This looks so fabulous and bet it tastes wonderful too. I'll give it a try. Love the idea about the contrast of colors and flavors.I pinned this to my salad board.

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    1. Thanks Nancy- I always appreciate when someone pins one of my recipes

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  2. I love beets!! I don't think I have seen beets here in Mexico, will check.
    Pickled onions are very common in Mexico.

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  3. I love beets! This looks so good -- and pretty!

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  4. Jackie
    I've seen lots of beets in Riviera Maya area of Mexico.. Where are you?

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  5. Interesting combo. cheers from Carole's Chatter

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  6. Yum I love beetroot and pickled onions and walnuts so this sounds like a winner, Judee. and healthy of course. cheers sherry

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    1. Sherry,
      Thanks for stopping by. I often forget about beets- they are so good for us ..

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  7. I love the idea of the pickled onion paired with the beets and walnuts--yum! Thank you for sharing it with Souper Sundays this week. ;-)

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  8. I love beets, one of my favorite vegetables. I remember my Grandmother had beets on her plate for just about every meal. Your beet salad looks delicious! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete

Thank you for your comment - Your feedback is appreciated and lets me know who is reading my posts!

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