The last few times I’ve been to Portland, OR I always make sure to visit the Hedge House and eat their house salad. It’s amazing and I just can’t seem to shut up about it. I tried in the past to recreate it and wasn’t wildly successful. I mean it should be easy enough: beets, hazelnuts, blue cheese and a balsamic vinaigrette. But when I returned last week after another taste of the infamous Hedge House Salad, I decided that this baby would be mine to recreate in my Vancouver kitchen whenever the hell I wanted. And as you can tell by my smile, I reached salad nirvana.
I didn’t have blue cheese or hazelnuts so I figured right there that my attempts at remaking would be thwarted. I used toasted pecans and feta instead and, oh my, the salad gods did not let me down. I like my dressing to be the perfect mix of sweet and sour so I’ve added an extra blob of honey in the directions, but you can choose to use either jam or honey or be brave and use both like I did. I also used a balsamic vinegar Dijon mustard, but you could sub in any old Dijon and I’m sure it would be great. Just taste before you pour so you don’t get any surprises.
beets, feta & pecan green salad with balsamic dressing
salad greens, torn, rinsed & dried
2 young cooked beets, roasted or boiled, sliced
1/3 c feta, crumbled
2 T chopped toasted pecans
1/3 c good olive oil
2 T balsamic vinegar
1 t cherry jam
1 t honey (optional)
1 t balsamic Dijon mustard
salt & pepperIn a small jar combine dressing ingredients (olive oil through salt & pepper) and shake well to combine. Taste and add more sweet or more tang, if needed. Add the sliced beets to a small bowl and cover with some of the dressing to marinate for a little bit. Add the prepared greens to a serving bowl and toss with remaining dressing. Scatter marinated beets over top and then top with feta and pecans. Serve with a smile.
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I like your variation on that Hedge house salad! Yum!
Mmmhhh, that looks like a wonderful salad.
your idea of including cherry jam in this beet salad is an inspiration – I’m such a fan of both beets and cherry jam, but had never thought they might go together! we’ll be trying this very soon. thanks!
hello!
Saw this recipe on your site yesterday, and thought it would be a great, quick dinner…and it definitely was! I went with baby spinach and goat cheese, and also added some orange segments. Instead of the honey, I used agave nectar, and added a little orange zest too. It was delicious!
thank you!
thanks veggiegirl!
sylvie, it definitely is.
frances, they do work together wonderfully.
amanda, so glad that you could share my love of this salad! yay.
hag, you could use marmalade (oh that would be good!) or just honey. i’d even try raspberry or blackberry jam. it’s really just a sweetener and doesn’t add that much in terms of flavour.
I am an absolute whore for a good beet salad. There, I said it! Speaking of which if you come to Seattle they have a killer one (not all the time, but WHEN THEY DO…) at Cafe Presse. Just FYI!
However, even better than that is having a recipe! This looks perfect. And your smile is pretty priceless! 🙂
Yummy beet salad! looks really good! What would you suggest instead of cherry jam? I have a serious addiction to cherry jam, and can’t keep it in the house!
I make a similar salad but I roll the goat cheese in herbs & breadcrumbs, broil it and put it on top of a beet ‘steak’. I love your idea of the jam!
We keep getting beets in our food box, and they are pretty much the one ingredient I am least excited for. I made waaaaaaay too much borscht the other day. We will be eating it for weeks. Bleck.
I wish I had seen this recipe first. It looks way better.
That looks fabulous! I must admit that I find beets a bit bland like that, so I’ll try with my pickled beets instead. Hmmm, maybe I could just use those to make a dressing with…
J, you seriously have one of the most user friendly food blogs out there, without being a bore. I dread to think where I would be without it!
eb, sounds fantastic!
thanks for the seattle tip, cakespy. i think when i’m there i just opt for dick’s hamburgers! ha.
beth, try to enjoy your borscht! i’ll keep enjoying my salad 🙂
jennie, the beets do get marinted slightly, so they aren’t bland in the least. and thank you for the complement, it’s the best i’ve ever received 🙂
Ahh, beets are the best! Usually the best salads for beets are with all of those ingredients… especially pecans. Goat cheese goes so lovely too!
Oh wow that salad sounds perfect! I love beets, pecans and feta. Really interesting that you added jam to the dressing – I’ve never seen anyone do that before. Now I want to try it! And I’ve never seen balsamic Dijon mustard. Sounds like it would be good!
miss kylie, i agree, goat cheese goes so well with beets!
eatme, yes, jam is an ingredient i use quite often in salads. it adds a nice sweetness and a tang of fruit. yum.
omg this looks so good. I will be making this!
Any salad with beets is all right by me, but then you had to go and throw my favorite nut in there too?! YUM!
Everything about this beet salad inspires me! The colours, the textures, the melding of flavours, tangy meets nutty and let us not forget the health factor. You’ve got your dairy, your protein, your veggies and ‘my personal fav’ cherry jam…umm, as dessert, of course! 😀
rawbean, it’s totally tasty! enjoy.
mevrouw cupcake, originally made with hazelnuts, i think pecans were an excellent choice (if i do say so myself).
bijoux, i agree. this is a pretty perfect meal!
Thanks for the inspiration I needed for lunch today.
I just discovered your blog, and damn, this sounds so yummy! I was unaware of Hedge House and will have to try both versions! Thanks!
soon then, you must try the hedge house! great beers and delicious food! and monday is trivia night! perfect!
Looooove this salad. It used to be my go to beet salad but I haven’t made it in years. So happy to find the recipe still available here.