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Smoked Salmon with Quick-Pickled Beets

February 2011
Smoked Salmon with Quick-Pickled Beets

by 1 people

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Makes: 6 servings

Prep: 15 mins

Cook: 30 mins

  • 1 bunch medium beets, trimmed and greens discarded
  • 1/2 cup plus 1 1/2 teaspoons white wine vinegar
  • 1/2 cup sugar
  • 1 teaspoon whole black peppercorns
  • 3 strips orange peel, plus 1 tablespoon fresh orange juice
  • Salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 small bunch watercress
  • 6 ounces sliced smoked salmon
  1. In a large saucepan, combine the beets and enough water to cover. Bring to a boil, then lower the heat to medium, cover and cook until crisp-tender, about 30 minutes. Drain and let cool slightly. Under running water, rub off the peels. Halve the beets lengthwise and thinly slice.
  2. In a medium saucepan, bring 1/2 cup water, 1/2 cup vinegar, the sugar, peppercorns, orange peel and 2 teaspoons salt to a simmer, stirring, until the sugar has dissolved. Add the beets, remove from the heat, and let stand for 30 minutes; drain.
  3. Meanwhile, in a small bowl, combine the orange juice, lemon juice and remaining 1 1/2 teaspoons vinegar; season with salt. Whisk in the olive oil. Toss the watercress with half of the vinaigrette.
  4. Arrange the salmon and beets on 6 plates. Top with the watercress and drizzle with the remaining vinaigrette.
  • Chill salad plates for a few minutes in the fridge before plating.