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Farmer's market salad with beet vinaigrette

This fresh farmer's market salad with a beet vinaigrette with a mix of raw, cooked and pickled vegetables is an easily adaptable year-round salad.
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Keyword beet vinaigrette, farmer's market salad, homemade salad dressing recipe, salad recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Calories 3305kcal
Author Katie Beck

Equipment

  • saute pan
  • blender

Ingredients

For the salad

  • 2 cups cherry tomatoes halved
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • 1.5 lbs Fingerling potatoes
  • 3 cloves garlic roughly chopped
  • 1 small onion thinly sliced
  • 8 slices whole grain bread cut into cubes
  • 1 cup pickled red cabbage drained
  • ½ cup raw red pepper chopped
  • ½ cup yellow summer squash cut into pieces
  • 1 cup green beans lightly blanched and halved length-wise
  • 1 cup cooked chicken
  • 4 hard-boiled eggs peeled, and quartered
  • 2 cups arugula
  • Kosher salt and freshly ground black pepper to taste

For the vinaigrette

  • 1.5 tablespoon whole grain dijon mustard
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • ¼ cup vegetable oil or any neutral oil
  • 3 tablespoon olive oil
  • 1 small shallot chopped
  • 4 tablespoon fresh herbs I did basil, mint, marjoram and parsley
  • 1 cup pickled beets drained
  • Salt and pepper to taste

Instructions

  • Heat oven to 400.
  • Toss tomatoes, 1⁄4 cup vinegar, the 2 tbsp. olive oil, salt, and pepper in a bowl. Boil potatoes in salted water until tender, 6-8 minutes. Drain and thinly slice.
  • Next heat 1⁄4 cup oil and garlic in a pan over medium-high heat. Cook until soft, about 1 minute. Add bread, salt, and pepper and toss together with the bread. Place the coated bread and garlic on a baking sheet and bake for about 10-15 mins until browned and crisp.
  • Heat the remaining 1⁄4 cup oil over medium heat. Add onion; cook until slightly caramelized, 5-7 minutes. Add sliced potatoes, salt, and pepper; cook until potatoes are golden, 10-12 minutes.

For the vinaigrette

  • Puree red wine vinegar with beets, mustard, honey, shallot, salt, pepper, and 3 tbsp. water in a blender until smooth. With the motor running, drizzle in remaining oil; puree until emulsified.

To assemble the salad

  • Spread mixed greens on a large platter. Arrange tomatoes, potatoes, croutons, cabbage, summer squash, red pepper, green beans, chicken and eggs in alternating rows over greens. Drizzle about 1⁄4 cup dressing over the top and sprinkle with your herb selection. Serve additional dressing on the side.

Notes

The dressing will keep for about two weeks in a jar in the fridge. Shake to blend when using again.

Nutrition

Serving: 8g | Calories: 3305kcal | Carbohydrates: 215g | Fat: 239g