Greek Salad With Pickled Beet Olives Recipes

GREEK SALAD WITH PICKLED BEET "OLIVES"

Steps:

• To make your pickled beet "olives," start at least a day ahead.
• In a small pot or saucepan, mix the vinegar, water, and the sugar. Add the orange juice, mustard seed, and the peppercorns. Bring the pickling liquid to a boil over medium-high heat, then reduce to a simmer and cook, 6 to 8 minutes. Remove from the heat and allow it to cool for at least 20 minutes or longer.
• While the liquid is cooling, cut the beet into olive-size cubes and place them with the garlic in a clean container.
• When the liquid is lukewarm, pour it into your container, covering the beets. Close the container tightly, give it 5 or 6 good shakes, and stick the beets in the fridge to cool. In 24 to 48 hours, they will be ready to eat and will stay fresh in the fridge for 1 week.
• Once your beets have pickled, it's time to roast your bell peppers. Put them in a baking pan and place under the broiler. Turn the broiler to high and check every 5 minutes or so to see if the skin has blistered and charred. Then, using tongs, rotate the peppers to blister and char the other sides.
• Remove the bell peppers from the oven and put them in a paper bag. Close the top and allow them to steam for 15 minutes. When cool to the touch, slide the skin off the peppers and discard. Slice the fl esh horizontally into thin strips and then chop in half. Set aside.
• To prepare the fennel, cut the stems and the bottom nub from the fennel bulbs and remove the outer layer if bruised. Cut the bulbs vertically in half. Place the fl at side of each half on a cutting board and slice the fennel into thin, crescent-shaped spears. Discard the hard core and set the fennel spears aside.
• Chop the romaine leaves into bite-size pieces and put them in a large mixing bowl, gently tossing with the red wine vinegar and olive oil. Next, place the ricotta, sun-dried tomatoes, and fennel seed in another bowl and mix.
• To assemble the salad, spread the romaine on a serving dish or platter. Cover with rows of green peppers, fennel, tomatoes, beet, cucumbers, and red peppers. Sprinkle with ricotta and freshly ground black pepper.

GREEK SALAD WITH GREEK ARTISAN'S OLIVES

Steps:

• In a salad bowl, combine the first five ingredients. Combine the oil, lemon juice, oregano, garlic, salt and pepper; drizzle over salad and toss to coat. Sprinkle with cheese.

GREEK SALAD, THE BEST!

Steps:

• Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
• Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

PICKLED BEET SALAD

Steps:

• Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
• When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
• In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

GREEK BEET SALAD

Steps:

• Put greens on plate.
• Add beets.
• Add walnuts.
• Add feta cheese,
• Pour dressing over.

SIMPLE GREEK BEET SALAD

Steps:

• Boil the beets with their skins for about 30 to 40 minutes, let them cool and peel (this can get messy).
• In a little bowl mix the olive oil, vinegar and garlic.
• Cut the beets in round slices and place on a plate.
• Pour the dressing over the beets and sprinkle with the walnuts.
• *You can also cut in cubes and serve in a deeper bowl.