Quick pickled beet salad with blue cheese and crushed hazelnuts
Elevate your salad game with this tangy pickled beet salad, adorned with creamy blue cheese crumbles and crunchy crushed hazelnuts. A flavor explosion awaits!
Ingredients:
- 3 large beets (about 2 lbs), cut in half
- Kosher salt
- 1 1/2 cups apple cider vinegar
- 3 tablespoons sugar
- 3 garlic cloves, crushed
- 1/2 cup blue cheese, crumbled
- 1/4 cup hazelnuts, crushed
Instructions:
- Place a pot with salted water over high heat until it boils. Put in beets and cook until they become tender, approximately for 30 minutes. Allow them to cool a bit, then peel off the skin (it should come off easily) and slice into thin rounds.
- Combine apple cider vinegar, sugar, and garlic in a large pot. Bring the mixture to a boil and stir until the sugar is completely dissolved. Take the pot off the heat and add the beets, ensuring they are fully submerged in the liquid. Let them sit for half an hour, flipping the beets halfway through if they are not completely covered by the vinegar.
- After the beets have absorbed the pickling flavors, place them nicely on a serving platter or in a bowl. Sprinkle some blue cheese and hazelnuts on top before serving.
Summary:
- Calories: 945 kcal
- Fat: 41 g
- Protein: 30 g
- Carbs: 109 g
- Potassium: 2677 mg
- Magnesium: 231 mg