This Beet Salad was featured in my Swedish Affair post. A delightfully healthy spin on a traditional Swedish beet salad, with pickled baby beets, oranges, spiced pecans and a honey, ginger, balsamic vinaigrette. A wonderful combination of flavors to wake up those Scandinavian taste buds!
Beet Salad – My Spin
When I am creating a menu with an ethnic spin, I always debate the finer points of keeping things authentic, vs. taking creative license. In this case, something fresh and tangy was needed to balance out the cream sauce for the meatballs and the rich almond cake. That led me down the path of a green salad. I decided to include both pickled beets and oranges, for added flavor and color. The spiced pecans added crunch, and were coated with “pie spices” to help tie them to the flavors in the meatballs.
As you put together a menu, it’s important to think about the balance of flavors, color and textures across the dishes selected. I’ve heard it said that we dine in 3 ways – with our eyes, with our noses and with our mouths. That means that making food that looks good, as well as smells and tastes good, provides an even more pleasant dining experience. This salad was created with those goals in mind.
Enjoy this salad as is, or get creative and and spin it your way! That’s one of my favorite things about salads. They are very flexible and adaptable to what you like and have on hand. In fact, as far as I’m concerned, a majority of recipes are really more of a guideline vs. a strict “how to manual.” The one exception to that is baking. Still room for creativity there, but more rules-based for sure. My favorite catch phrase is – Cooking is Art but Baking is Science. In total transparency – I am a much better artist than scientist!