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This pickled beet & gorgonzola spinach salad is full of delicious and nourishing ingredients such as berries, pecans and more.

Pickled Beet & Gorgonzola Spinach Salad

This pickled beet & gorgonzola spinach salad is full of delicious and nourishing ingredients such as berries, pecans and more.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • Salad
  • 2 cups baby spinach tightly packed
  • 1 cup pickled beets and onions
  • ¼ cup raspberries
  • ¼ cup blue berries
  • ⅓ cup pecans
  • ⅓ cup gorgonzola crumbles
  • Pickled Beets
  • 2 beets sliced thin
  • ½ red onion sliced thin
  • 1 ½ cups of water
  • 1 ½ cups of white vinegar
  • ⅓ cup of white sugar
  • 2 tablespoons of salt
  • 2 cloves of garlic – crushed
  • 1 teaspoons of oregano
  • ½ teaspoon of coriander seeds
  • Dressing
  • ¼ cup olive oil
  • 2 Tablespoons white balsamic vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon honey

Instructions

  1. Add all the pickling ingredients into a large pot and bring to a boil.
  2. In the meantime add your beets and onions to a canning jar.
  3. When the pickle solution has boiled, pour it over the beets.You may have extra pickling juice so either throw away or save for another jar.
  4. Let pickled beets cool and then add a lid and put in the refrigerator over night.
  5. The next day arrange the spinach on a large platter.
  6. Layer some of the beets and onions on top and then continue with the berries, pecans and gorgonzola and set aside.
  7. Whisk the olive oil, vinegar, soy sauce and honey in a bowl and serve along with the salad.