Winter Vegetable Salad with Beet Pickled Eggs and a Tahini Mustard Lemon Vinaigrette

Meal prepping for the week doesn’t have to be boring! Mix up your lunch salad with this brilliant buffet of colors that may even be easier than your go-to garden salad and oh so delicious!

It’s all about the looks! I like to throw out nutritious and healthy tips as I discover them, or things I’ve come to love throughout this journey. Many ways of cooking can enhance or detract from how your body can digest the foods, creating reasons behind the methods of preparation. I’d love to wow you with a great fact on the health benefits of beet juice and the wonderful digestive aid of pickling….but sometimes it just tastes good and looks pretty 🙂 (but seriously, if you know a great health reason for this recipe, please comment below!). These eggs take on a great layer of brilliant purple that penetrates further into the egg the longer you let sit, and jazzes up any salad for a gorgeous presentation at a dinner party, or just to show off at your work break room!

Balancing the acidity. Pickling anything will bring along a slight vinegar taste that will linger if it is not complemented with an opposing ingredient. For that reason, using mustard and lemon in the dressing balances out the acidic taste. When adding tahini, a nutty flavor comes about that makes this feel like a much heartier salad than your typical vegetarian entrée! With the heartiness of these vegetables, this would be great with sautéed tofu or seared steak for a complete meal!

Looking for other ways to use those beets? Try out these:

Sautéed Beets with a Raspberry Balsamic Reduction

Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese

Charred Brussel Sprout Salad with a Tahini Beet Dressing

Red Velvet Beet Cupcakes with Cream Cheese Frosting

This recipe was a part of the Tour of the Market challenge, where I try to incorporate season produce in new and creative ways. If you haven’t been following along, check out the blog here!

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Winter Vegetable Salad with Beet Pickled Eggs and a Tahini Mustard Lemon Vinaigrette

Hannah

As delicious as it is beautiful, this salad is easy to make ahead for easy assembly and brings a great combination of flavors for versatility!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Lunch, Salad

Cuisine French, Mediterranean

Servings 2

Equipment

• Glass Container w/Lid
• Kitchen knife
• Mixing bowl
• Whisk
• Vegetable Grater

Ingredients

  

Dressing

• 2 tsp Dijon Mustard
• 1/2 tsp Tahini
• 1/2 juice Fresh Squeezed Lemon
• 1 clove Garlic
• Salt and Cracked Pepper to taste
• Warm Water for desired consistency
• Honey or Syrup (optional)

Pickled toppings

• 2-4 eggs Hardboiled
• 3/4 cup Beet Juice
• 1/2 cup Small Cauliflower Florets
• 3/4 cup White Vinegar

Salad

• 1 handful Fresh Kale
• 4 handfuls Mixed Greens
• 1/2 medium Cucumber
• 1/2 small Red Onion *if these are too strong for you, add to pickled ingredients above
• 2 medium Carrots
• 1/3 cup Crumbled Feta Cheese
• 1/4 cup Sliced Almonds

Instructions

 

• Using your glass container (plastic will often stain so glass is ideal), place your peeled hard boiled eggs and small cauliflower florets (and red onions if you'd like a more tame flavor). Pour equal parts beet juice and vinegar over, enough to cover all. The cauliflower will likely float-push down periodically if you are able. Cover with the lid and place in the refrigerator overnight.
• In a mixing bowl, combine mustard, tahini, lemon juice, garlic clove, cracked pepper and salt, and a dash of warm water. Whisk well and taste. If a sweeter profile is desired, add a bit of honey or maple syrup.
• Clean the carrots and grate, setting aside.
• Slice the cucumber in half and using a spoon, scrape out the seeds, creating crescent shapes when cut.
• On each plate, start with a healthy portion of mixed greens and pieces of kale torn into small pieces. Top with cucumber slices, shredded carrots, red onions and pickled cauliflower. Drizzle with the dressing and top with crumbled feta cheese and almonds. Use a sharp knife to slice each egg in half and show the beautiful beet colors! Enjoy!

  Variation-this could easily be a meal with an added protein such as seared tofu or sliced steak.

Keyword Beet, Fresh, Healthy, Kale, Low-carb, vegetarian