Recipe | The Salted Vine Pickled Beet Salad

The Salted Vine : A Beet Salad to Beat Them All

If beets ever need an ambassador, Executive Chef Jeff Park, of Salted Vine, could be it. This versatile veggie deserves a lot more love, he insists.

Beets are a Favourite

“It’s one of my favourite vegetables to cook with. You can roast them up and eat them with steak or fresh cheese, or you can puree them up as a complement for fish,” he offers as examples.

Listening to his passion for produce, you’d never know that Park wasn’t always a chef.

Beet Salad- Photo: The Salted Vine
Beet Salad- Photo: The Salted Vine

Designer Turned Chef

“After high school, I lived in LA for about nine years and went to design school, where I graduated with an advertising design degree and worked as an art director for four years,” he said, “but I never really felt like it was the job I’d be doing for the rest of my life.”

So, at 29 years old, he left LA for Vancouver where he followed his foodie heart to culinary school and never looked back, he explained.

From Araxi to the Salted Vine

He began working at Araxi immediately after graduation, where he stayed until recently opening his own (already highly praised) restaurant, the Salted Vine.

“I love being in the kitchen, surrounded by food. This is the life that I’ve been wanting and waiting for.”

Pretty Pickled Beets

His recipe for pickled beets with Italian Burrata cheese (“Once you taste the true Italian Burrata you can never go back”), is one of the most popular dishes on the Salted Vine menu and has been gracing the sharing plates since opening day.

“It’s a very shareable dish among dinner parties,” he said. “The colour is just beautiful…and every bite is different.”

Luckily for us, Chef Park has shared the recipe for this Salted Vine favourite. So, grab your top chef fancy pants because you’ll be entertaining like a pro tonight!

Can get enough beets? Here’s another sweet recipe.

Recipe | Salted Vine Beet Salad

Executive Chef, Jeff Park, shares the recipe for this colourful beet salad served at The Salted Vine Restaurant in Squamish, BC.



  • 12 Medium size pickled beets
  • 250 grams Italian Burrata cheese
  • 1 cup Granola
  • 1 Orange segments
  • 1 Grapefruit segments
  • Mixed greens
  • Extra virgin olive oil
  • 1 pinch Sea salt

For Pickled Beets

  • 3 cups Granulated sugar
  • 1/3 cup Kosher salt
  • 500 milliliters White wine vinegar
  • 2 liters Water
  • 12 Medium sized golden beets and candy cane beets

For Granola

  • 1 cup Old fashioned oats
  • 1/4 cup Pine nuts
  • 1 pinch Sea salt
  • 1/4 cup Chopped Walnuts
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Hazelnuts
  • 2 tablespoons Brown Sugar
  • 1/4 teaspoon Cinnamon
  • 1/4 cup Honey


For Pickled Beets

  1. Combine all the ingredients in large pot.
  2. Cook the beets until tender, 40-50 minutes.
  3. Take the beets out to cool, strain the liquid and set aside.
  4. Allow beets to cool enough to handle the remove skins.
  5. Combine beets and cooking liquid.
  6. Store in cooler for 2 weeks.

For Granola

  1. Preheat oven to 350F.
  2. Toast walnuts, pine nuts, hazelnuts and sunflower seeds separately.
  3. Preheat oven down to 300F.
  4. Line the baking sheet pan with parchment paper.
  5. Mix first 7 ingredients in large bowl.
  6. Stir honey and oil in saucepan over medium heat until smooth.
  7. Pour honey mixture over oat mixture and toss.
  8. Spread evenly on prepared baking sheet.
  9. Bake for about 30 mininutes until golden, stirring every 10 minutes for even baking.
  10. Place baking sheet on rack to cool.
  11. Store in air tight container for 1 week.

Serving the Salad

  1. Slice cheese into bite size pieces.
  2. Cut beets into half or quarter.
  3. Arrange cut beets and sliced cheese on each plate.
  4. Sprinkle sea salt on top of the cheese and drizzle extra virgin olive oil over beets.
  5. Top with orange and grapefruit segments and garnish with mixed greens (or baby lettuces).

Jeff's Tips

  1. If you don’t have granola at home or the means to make it, toasted nuts will do just as well (versatility is just one of the many reasons to love this salad, says Park)
  2. Don’t limit your love of beets to the red variety. Visit the farmers’ market for alternatives such as golden beets or candy cane beets
  3. If pickling beets isn’t your cup of tea, roasting beets in then oven is a great alternative (when they come out of the oven, remove the peel as soon as your fingertips can handle the heat)
  4. If pickling, leave the beets in the pickling liquid overnight if possible
  5. Choosing a classy olive oil over a cheaper alternative will really help your flavours pop

Olivia Bevan

The author Olivia Bevan

Olivia Bevan hails from the North West of England and now calls BC home. She loves writing and kickboxing, and would secretly like to love running more than she actually does–especially as she’s just committed to a 50km race. Ouch.
Tags : Beet saladRecipesRestaurantssalted vine

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