Spiced Beets with Mixed Greens, Pickled Onions and Vinaigrette

Spiced Beets with Mixed Greens, Pickled Onions and Vinaigrette

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  • 6 cups mixed greens

Marinated Beets

  • 1 pound red beets
  • 2 tablespoons olive oil
  • 1 teaspoon ground anise seed
  • 3 tablespoons sherry vinegar
  • 1 tablespoon orange zest (fresh)

Pickled Onions

  • 3/4 cup red wine vinegar
  • 4 tablespoons agave syrup (or brown rice syrup)
  • 1 bay leaf
  • 10 allspice berries
  • 5 cloves
  • 1 sliced red onion


For the marinated beets

Preheat oven to 400º F. Place beets in an oven-safe dish. Roast beets, uncovered, for approximately 1 hour depending on their size. Check beets with a knife to determine doneness. Cool beets slightly and peel with a knife, scraping the skin off. Dice beets and mix with the remaining ingredients. Allow to cool, uncovered, in the refrigerator.

For the pickled onions

In a stainless steel saucepan bring all ingredients to a boil. Reduce heat and cover, stirring onions occasionally until they are softened, about 10 minutes. Cool and serve.

For the salad

Combine 6 cups mixed greens, washed and dried, with marinated beets (recipe above) and pickled onions (recipe above). Toss with sherry vinaigrette.

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