Go Back
–+ servings
Pickled Beet Salad

Pickled Beet Salad

This vibrant and colorful Pickled Beet Salad is a delightful spring or summer side that improves with time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Salad, Side Dish
Servings 6 servings
Calories 155 kcal

Equipment

  • bowl
  • whisk
  • Refrigerator

Ingredients
  

Pickled Beets and Dressing

  • 2 cups pickled beets drained with brine reserved, cut in 4s
  • 1 cup cucumbers mini Persians, 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
 

Preparation

  • 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

Refrigerate in an airtight container for up to 7 days. Do not keep at room temperature or freeze.

Nutrition

Serving: 1servingCalories: 155kcal
Keyword Healthy, Pickled Beet Salad, salad, Side Dish, Spring, summer
Tried this recipe?Let us know how it was!