Pickled 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
Scale
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
Find it online: https://messykitchenmagic.com/pickled-beet-salad-recipe/
