Jolee's Kitchen: Pickled Root Salad

Jolee's Kitchen: Pickled Root Salad


Jolee's Kitchen

Grenache Rosé is back! To celebrate the release of this crisp and vibrant wine, we have put together a perfect pairing for you, a pickled root salad with goat cheese. This dish can be a deliciously light meal of its own, or a perfect accompaniment to your main course.  



A few years ago, my daughter Fallon got really into pickling. Not the kind of pickling that I grew up with, where my mom would sterilize jars, pack them with cucumber and add spices, hot vinegar, and put them in a hot bath to seal. (A great item to have all winter long). No, I’m talking about a quick pickling that can be made in a few hours and stored in the refrigerator. That is what we are doing in this recipe today. 

Getting onions and different root vegetables and doing a quick pickling just adds a little something special to a dish. This recipe uses a simple pickling juice, but because the onions are mixed in with the red beets, it gives them a whole new flavor. As the red beets will bleed on the light vegetables, this salad needs to be constructed right before serving. The acid from the vinegar is balanced with the creaminess of the goat cheese, and the pistachios give just the right amount of salt. Topped off with fresh chopped parsley to make this dish light and refreshing. The great thing about this dish is that it can be made all year round. Beautiful on a plate by itself as a stand alone dish or perfect as a side accompaniment to your main course. Enjoy.

- Jolee Wallace

Pickled Root Salad


  • 2 medium golden beets, peeled and sliced 1/8-inch thick
  • 1 medium parsnip, peeled and sliced 1/8-inch thick
  • 1 medium sweet potato, peeled and sliced 1/8-inch thick
  • 2 medium red beets, peeled and sliced 1/8-inch thick
  • 1 carrot, peeled and sliced 1/8-inch thick
  • 1/2 teaspoon whole black peppercorns
  • 2 cloves garlic, smashed
  • 1 small red onion, thinly sliced
  • 1 1/2 cups apple cider vinegar
  • 1/2 cup seasoned rice vinegar
  • 3/4 cup sugar 
  • 1/4 cup kosher salt
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon celery seed 
  • 4 ounces goat cheese, crumbled
  • 1/4 cup fresh flat-leaf parsley leaves, chopped 
  • 1/4 cup pistachios, roughly chopped
  • Extra-virgin olive oil, for drizzling  


Step 1: Combine the golden beets, parsnips and sweet potatoes in a heatproof mixing bowl, and combine the red beets and onions in another heatproof mixing bowl to prevent any bleeding from the red beets.

Step 2: Combine the vinegar, sugar, salt, mustard seeds, celery seed, peppercorns, garlic and 1 cup water in a saucepan. Bring the mixture to a boil over medium-high heat to dissolve the sugar and salt. 

Step 3: Pour some of the hot pickling liquid over the red beets and onions just until they are submerged, and then pour the remaining liquid over the golden beets, parsnips and potatoes. Let the vegetables sit in the pickling liquid until just tender, about 1 hour. Place in refrigerator until ready to use.

Step 4: Drain the vegetables and plate the red beets and onions. Top with the other vegetables just before serving, and garnish with the goat cheese, parsley and pistachios and drizzle with olive oil.