You may want to wear gloves as you do this to prevent your fingers from staining. Use a steel cutting board, as beet juice can stain wood, plastic, and marble boards. The skin is edible, but it has a very bitter taste that you may not want in your salad.
You can also use a mandoline to create very thin slices. If you want even smaller pieces, slice the rounds in half.
Add the beet greens now if you want. Lemon dressings, vinaigrettes, and mustard dressings pair well with beets. Kale, arugula, or spinach taste great in a raw beet salad. Sprinkle the beets with chili and squeeze lemon juice on top for a spicy twist. [6] X Research source
Don’t peel the beets yet. The skin will be easier to remove after cooking.
Include herbs, spices, and different flavorings, such as citrus slices, with the beats to give them some extra flavor.
If the beets are cool enough, you can also try pushing the skin off with your thumbs. You may want to wear gloves, however. [13] X Research source
You can also cut the beets into small cubes to toss into your salad.
Red onion, goat cheese, and roasted nuts are popular pairings with roasted beets. If you want something creamy, try a horseradish dressing. [16] X Research source Arugula, mesclun, and radicchio salad greens work nicely with roasted beets in a salad.
When they are done, the beets should be soft and easily pierced with a fork. You can also roast the beets if you want instead of steaming. Remove the greens first. Wrap the beets in aluminum foil and cook them in the oven at 375 °F (191 °C) for 30-35 minutes.
If you would like to peel the beets instead of cutting them off with a knife, wait until the cooked beets are cooled. Use your thumbs or a paper towel to rub off the skins. Since it can take a few days to pickle beets, go ahead and use the greens in a separate recipe or throw them out. Steamed or sauteed beet greens make a great side dish for dinner.
You can use whatever type of vinegar you want, but remember that it will affect the taste. Popular vinegars include red wine vinegar and apple cider vinegar. You might add 1 teaspoon (5 g) of cloves and 1 teaspoon (5 g) of allspice to the vinegar mixture for extra flavor.
You can use two pint-sized (half-liter) jars or one quart-sized (liter) jar.
Pickled beets are perishable. They must be refrigerated. If you want beets to be preserved on your pantry shelf, you will need to can them.
Arugula or kale are great choices to use in a pickled beet salad.
