Are you a lover or a hater of pickled veggie salads? Either way, we bet we can win you over with this Pickled Veggie Salad with Mustard Dressing. The earthy, sweet-yet-tart zing of pickled beets and other cold-weather vegetables like cauliflower is loved by many and is built to win over the skeptics. Pick up some pickled beets and stone-ground mustard from The Pickled Chef, and plate up a healthy, beautifully flavorful winter salad. The infusion of vitamins, minerals, and deliciousness is good for you! Try adding some pickled cauliflower for some extra crunch and a tangy punch of flavor.
What Is Stone-Ground Mustard?
Stone-ground mustard offers a distinct flavor profile compared to its store-bought counterparts. Crafted by grinding mustard seeds between stones, this artisanal mustard retains its natural oils and complex flavors. The result is a mustard that is both smooth and robust, with a depth of flavor that elevates any dish. We use it to complement the dressing and add a silky texture to the salad. But, you can use stone-ground mustard as a condiment, a marinade, or an ingredient in a recipe, like we do.
How Do You Make Pickled Beet Salad?
Start with the dressing, which takes about two minutes. Add stone-ground mustard, honey, apple cider vinegar, extra-virgin olive oil, minced shallot, whole pink peppercorns, salt, and pepper to a Mason jar, screw on the lid, and shake until creamy. The pink peppercorns add a floral, gently peppery note and a pop of color.
Next, roast the fennel. Cut a fennel bulb into wedges, toss with a little olive oil and salt, and roast until tender and caramelized at the edges. Roasting mellows fennel’s anise flavor and gives the salad a warm, savory counterpoint to the tart pickles. Let it cool to room temperature.
Then build the salad. Combine sliced grapefruit, thinly sliced red onion, quartered apricots, the roasted fennel, and dill sprigs in a large bowl, then add the sliced pickled beets. Toss gently, then add the dressing a spoonful at a time until the salad is lightly coated. Pickled beets already bring plenty of acidity, so taste as you go.
Can I Use Dried Apricots Instead of Fresh?
Yes. Fresh apricots are hard to find in winter, and dried apricots make an easy swap. Slice them into thin strips so their chewy sweetness spreads through the salad, or plump them in warm water for 10 minutes first. Other seasonal fruit works well, too. Try sliced persimmon, segments of blood orange or Cara Cara orange, or thin slices of crisp pear.
Tips for Recipe Success
Supreme the grapefruit. Cutting away the peel and white pith before slicing removes bitterness and gives the salad a polished look. Work over a bowl to catch the juice, then whisk a spoonful into the dressing.
Mind the beet juice. Pickled beets stain everything they touch. Drain them well and add them last, just before serving, so the grapefruit, fennel, and onion keep their colors.
Tame the onion. If raw red onion is too sharp for you, soak the slices in cold water for 10 minutes, then pat them dry.
Can I Make This Winter Salad Recipe Ahead of Time?
Shake up the dressing and roast the fennel up to two days ahead, then refrigerate them separately. The dressing keeps for up to two weeks. Slice the grapefruit and onion the morning of your meal, and toss everything together just before serving.
What Can I Serve With Pickled Veggie Salad?
This bright salad cuts through rich winter dishes. Serve it alongside roast pork, braised short ribs, or a holiday ham, or pair it with a cheese board and crusty bread for a light lunch. It also makes a refreshing side for smoked salmon or roast chicken.
For more tangy flavor, browse TABLE‘s Pickling recipes. Anna’s Sweet and Sour Red Cabbage is another jewel-toned side for cold nights, and her Roasted Sheet Pan Veggies with Spicy Glaze makes a simple weeknight companion.
For more beets, try Quelcy Kogel’s Roasted Beet Hummus or Chef Rafe Vencio’s Carrot and Beet Latkes.
Rounding out a holiday table? Add Veda Sankaran’s Honey and Ghee Roasted Carrots, Chef Jackie Page’s Green Bean Casserole, or Cheryl Alters Jamison’s Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas.
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Pickled Veggie Salad with Mustard Dressing
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A bright winter salad of pickled beets, Ruby Red grapefruit, roasted fennel, red onion, apricots, and fresh dill, tossed with a honey and stone-ground mustard vinaigrette.
Ingredients
For the dressing:
- 1 tbsp stone-ground mustard
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 4 tbsp extra-virgin olive oil
- 1/4 shallot, minced
- 1 tsp whole pink peppercorns
- Salt and pepper, to taste
For the salad:
- 1 fennel head, cut into wedges
- 1 tbsp olive oil, for roasting the fennel
- 1 (16-oz) jar pickled beets, drained and sliced (about 2 cups)
- 1 Ruby Red grapefruit, peeled and sliced or segmented
- 1/2 small red onion, thinly sliced
- 4 fresh apricots, quartered (or 1/2 cup sliced dried apricots)
- Small handful fresh dill sprigs
Instructions
- Make the dressing: Add all dressing ingredients to a Mason jar, cover, and shake well. Refrigerate up to 2 weeks.
- Roast the fennel: Preheat the oven to 400°F. Toss the fennel wedges with the olive oil and a pinch of salt on a baking sheet. Roast 20 to 25 minutes, until tender and lightly caramelized. Cool to room temperature.
- Build the salad: In a large bowl, combine the grapefruit, red onion, apricots, roasted fennel, and dill. Add the pickled beets and toss gently.
- Dress: Add the dressing to taste, a spoonful at a time, and serve.
Notes
Amounts: The quantities above are TABLE suggestions. Scale freely.
Add-ins: Pickled cauliflower adds extra crunch.
Substitutions: Dried apricots, persimmon, blood orange, or pear can stand in for fresh apricots in winter.
Make ahead: Roast the fennel and make the dressing up to 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
About the Recipe Author and Stylist
Anna Franklin is TABLE Magazine‘s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent years in restaurant kitchens and photo studios before turning to food styling. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her recipes at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
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