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Pickled Beet Salad


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  • Author: Lora
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A vibrant and easy-to-make Pickled Beet Salad that’s perfect for any occasion.


Ingredients

Scale
  • 2 cups pickled beets – drained with brine reserved, cut in 4s
  • 1 cup cucumbers – mini Persians, 1/2″ rounds cut in 4s
  • ¼ cup red onion – thinly sliced or shaved
  • ⅓ cup feta cheese – crumbled
  • ¼ cup pistachios – roughly chopped
  • 2 tablespoons dill – fresh, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pickled beet brine
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. In a small bowl, whisk together the extra virgin olive oil, pickled beet brine, Dijon mustard, salt, and black pepper. Set aside.
  2. In another bowl, combine the chopped pickled beets, chopped cucumbers, thinly shaved red onion, and the dressing. Cover and refrigerate for at least 2 hours and up to 12 hours.
  3. Lightly stir the pickled mixture before sprinkling over the salad feta cheese crumbles, chopped pistachios, and fresh chopped dill. Serve immediately.

Notes

  • For best flavor, allow the salad to marinate for the full 12 hours.
  • This salad can be served as a side dish or a light meal.
  • Feel free to substitute other nuts or cheeses based on your preference.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 10mg