Pickled Beet Salad with Clementine Oranges

A simple, yet elegant looking salad that tastes amazing!


    • 1 cup baby spinach
    • 2 cups Grandma’s Jam House Pickled Baby Red Beets
    • ¼ cup Crumbled Feta or Blue Cheese
    • ½ cup clementines, peeled
    • 1 cup micro-greens
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ½ cup Balsamic Vinegar
    • ¼ cup Maple syrup


1. Heat vinegar and maple syrup in a small saucepan over medium heat.
2. Bring to a gentle boil, then reduce heat to low and let it simmer.
3. Stir occasionally for about 15 to 20 minutes until the vinegar thickens.
4. Note: it can take a little bit longer depending on your stove.
5. Turn off the heat once it thickens enough to coat the back of a spoon.
6. Remove from heat and allow to cool completely before serving.

1. Layer the salad ingredients on a platter: spinach, pickled beets, clementine, pickled soft cheese, microgreens, and salt/pepper.
2. Drizzle salad with a liberal amount of Sweet Maple Balsamic Glaze and serve.