Wake up those tastebuds with this eye catching beet marinated pickled egg, beet and spinach salad. Make it ahead of time, then throw it together at the last minute. It’s THE perfect hostess make ahead salad.
A Celebratory Spring Beet Spinach Salad
Winter. It’s over! Thank goodness…I’ve been so OVER the root vegetable salads. Especially Roasted Beet Salad. Root vegetable based salads are quite tasty, don’t get me wrong. However, after six months of darkness, I’m ready to lighten it up a little with a spring salad! When I was asked to share Easter recipes from ricardocuisine.com I was drawn to the Pickled Egg and Beet Spinach Spring Salad. It was as if the dreary winter had stopped existing, the sun came out and the birds were chirping.
Hostess with the ‘Mostess’
Spring is a time for renewal and this is a great way to change up an old favourite! The addition of these lovely, bright pickled eggs to the old beet and spinach salad really makes me smile. I love regular pickled eggs, but I think I will be pickling them with beets from now on. Not only do they look really cute and are dyed the perfect pink, but they taste fabulous too! The recipe is certainly not difficult but you do have to make it a day ahead of time. This makes it a perfect ‘make ahead’ dish for your Easter feast. It really comes together quickly after the initial pickling process. When you’re hosting dinner for the whole family, any recipe made ahead of time is a winner!
Beet Pickled Eggs
As you can see from the photo above there is quite a large ring of beet dye around the eggs. I had the eggs and beets pickling for about 28 hours. Less pickling time would give you a thinner ring of pink. Flavour-wise the beets were spot on. They weren’t as pickled as the ones you can buy from the store (which are actually too harsh for me) and you can still taste their earthy beet flavour clearly. While making the salad I didn’t follow the vinaigrette recipe to the letter because I didn’t have any white wine vinegar. I substituted a white balsamic reduction and omitted the honey because the reduction was already quite sweet. I also used tarragon infused dijon mustard in place of regular dijon which turned out to really complement the pickling spices that I had used to pickle the beets.
Never Only Make Half of this Recipe
Have you ever regretted only making half a recipe? Talk about food regrets…next time I’m making the full recipe. The eggs are outstanding on their own and everyone try a half before I put the salad together. I was a bit worried there would be none left to photograph!
Pin Pickled Egg and Beet Spinach Salad HERE.
Salad Days with Dish ‘n’ the Kitchen
Adapted from: Ricardo Cuisine Magazine