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–+ servings

Pink Salad with Agrodolce Beets

5 | 2 reviews
Pink Salad is a deliciously bright mixture of pink or purple-ish salad ingredients that get enhanced into a hot pink hue by the acid in the agrodolce dressing. It's a filling, wholesome salad that is finished with fresh herbs and feta to turn it into the perfect side dish. And if you don't have the exact ingredients to make this pink, don't sweat it. It is still delicious with crunchy vegetables of all sizes and colors!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings

Equipment

Ingredients

  • 4 small candy cane beets , about 1/2 pound
  • 1 small red onion
  • 4 medium watermelon radishes
  • 2 medium breakfast radishes
  • 1 small head of red cabbage
  • 1/4 cup honey
  • 3/4 cup red wine vinegar
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1/2 cup sliced almonds
  • 1/2 cup a mix of fresh mint and dill
  • 1/2 cup freshly crumbled feta cheese

Instructions 

  1. Cut the tops off of the beets, halve them lengthwise and thinly slice into medallions. Set aside.
  2. Thinly slice the red onion and add it to a small bowl.
  3. Mandolin (or slice into paper-thin slices) the radishes and cabbage and add to a very large bowl.
  4. Set a medium sauté pan over medium heat. Add the honey and red wine vinegar and stir to combine. Add the beets and bring this mixture to a simmer. Let it simmer and reduce by half, about 9-11 minutes. Season with a large pinch of salt.
  5. After the mixture has reduced, the beets should be softened. If they are still firm, continue to cook until they are softened. Once the beets are cooked, turn off the heat and add the red onions to the agrodolce. Stir to combine.
  6. Pour this agrodolce dressing over the cabbage and radishes. Mix to coat everything. As this sits, the radishes and cabbage will turn to an even more vibrant pink. Season with a few cracks of black pepper.
  7. Wipe out the pan and add the almonds. Set the pan back over medium heat and toast the almonds for 3-4 minutes or until fragrant.
  8. Add the slivered almonds to the salad. Tear the mint and dill into rough pieces and sprinkle into the salad. Add the feta cheese and give everything a few big mixes.
  9. Portion into large bowls and serve!