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
- In a small bowl, whisk together the extra virgin olive oil, pickled beet brine, Dijon mustard, salt, and black pepper. Set aside.
- 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.
- 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