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Epicurious

Arugula Salad With Pickled Beets and Preserved-Lemon Viniagrette

By Alon Shaya

5.0

(1)

Image may contain Plant Dish Food Meal Produce and Vegetable
Arugula Salad with Pickled Beets and Preserved-Lemon ViniagretteLinda Pugliese, food styling by Anna Hampton

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

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