Pickled Beet Salad Recipe
Introduction
Pickled Beet Salad is a vibrant and refreshing dish that combines earthy beets with tangy vinegar and rich olive oil. This simple salad is perfect for a light lunch or as a colorful side to any meal.
Ingredients
- Beets
- Vinegar
- Olive oil
- Greens
- Cheese
Instructions
- Step 1: Toss the beets with the vinegar and olive oil to create the dressing.
- Step 2: Serve the salad chilled, arranging the greens and cheese on top or alongside.
Tips & Variations
- Use goat cheese or feta for a tangy contrast that pairs well with the beets.
- Try adding fresh herbs like dill or parsley to brighten the flavor.
- For extra crunch, include toasted nuts such as walnuts or pecans.
Storage
Store the pickled beet salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled. If needed, gently toss before serving to redistribute the dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned or cooked beets instead of fresh?
Yes, both canned and pre-cooked beets work well and save preparation time. Just be sure to drain and pat them dry before tossing with the dressing.
What type of vinegar is best for this salad?
Apple cider vinegar or red wine vinegar complements the sweetness of the beets nicely, but white wine vinegar or balsamic can also be used depending on your taste preference.
PrintPickled Beet Salad Recipe
A vibrant and tangy Pickled Beet Salad featuring tender beets tossed in a simple vinegar and olive oil dressing, complemented by fresh greens and a touch of creamy cheese. This refreshing salad is perfect as a light appetizer or a colorful side dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 3 medium beets, cooked and peeled
- 4 cups mixed salad greens (such as arugula, spinach, or kale)
- 1/2 cup crumbled cheese (feta, goat cheese, or blue cheese)
Dressing
- 1/4 cup vinegar (red wine vinegar or apple cider vinegar recommended)
- 2 tablespoons olive oil
- 1 tablespoon sugar or honey (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Beets: Begin by cooking the beets until tender, either by boiling or roasting. Once cooked, allow them to cool, then peel off the skins and slice or dice the beets into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, sugar (if using), salt, and black pepper until well combined and slightly emulsified.
- Toss Beets with Dressing: Place the sliced beets in a mixing bowl and pour the dressing over them. Toss gently to ensure all the beet pieces are evenly coated with the dressing.
- Assemble the Salad: On a serving plate or bowl, arrange the mixed greens as the base. Spoon the dressed beets over the greens.
- Add Cheese and Chill: Sprinkle the crumbled cheese over the salad. For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Serve the salad chilled as a refreshing appetizer or a flavorful side dish to your meal.
Notes
- Beets can be roasted for deeper flavor or boiled for a milder taste.
- Use the vinegar of your choice; balsamic vinegar can add a sweeter note compared to red wine vinegar.
- Pickled red onions or walnuts make excellent additional toppings for texture and flavor contrast.
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: pickled beet salad, beet salad recipe, easy beet salad, vinegar beet salad, healthy salad, vegetarian salad
