Pickled Beet Salad Recipe
Introduction
This pickled beet salad is a vibrant and tangy dish that’s perfect for adding a burst of color and flavor to your meal. It combines earthy beets with a simple tangy dressing, fresh greens, and creamy cheese for a wonderfully balanced salad.
Ingredients
- Beets
- Vinegar
- Olive oil
- Greens
- Cheese
Instructions
- Step 1: Toss the cooked or pickled beets with vinegar and olive oil to create the dressing.
- Step 2: Combine the beet mixture with fresh greens and crumbled cheese, then serve the salad chilled.
Tips & Variations
- Use goat cheese or feta for a creamy, tangy addition that pairs well with the beets.
- Try adding chopped fresh herbs like parsley or dill for extra freshness.
- For a sweeter touch, mix a small amount of honey into the dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the greens crisp, consider storing the dressing separately and mixing just before serving. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beets instead of fresh?
Yes, canned beets work well and save time. Just be sure to drain them well before tossing with the dressing.
What types of cheese work best in this salad?
Soft cheeses like goat cheese, feta, or ricotta salata complement the earthiness of the beets and add creamy texture to the salad.
PrintPickled Beet Salad Recipe
A refreshing and vibrant Pickled Beet Salad featuring tender beets tossed in a tangy vinegar and olive oil dressing, complemented by fresh greens and creamy cheese. This easy-to-make salad is perfect as a light appetizer or side dish and served chilled for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (if cooking beets from scratch)
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 medium beets, cooked and peeled
- 4 cups mixed salad greens
- 1/2 cup crumbled feta cheese (or goat cheese)
Dressing
- 1/4 cup vinegar (apple cider or red wine vinegar)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beets: If not pre-cooked, boil or roast the beets until tender. Once cooled, peel the beets and cut them into bite-sized wedges or slices.
- Make the Dressing: In a small bowl, whisk together the vinegar, olive oil, sugar, salt, and black pepper until well combined to create the pickling dressing.
- Toss Beets with Dressing: Place the cut beets in a mixing bowl and pour the dressing over them. Toss gently to coat all the beet pieces evenly with the dressing, allowing them to marinate for at least 30 minutes for optimal flavor.
- Assemble the Salad: Arrange the mixed greens on a serving plate or bowl. Add the pickled beets on top, then sprinkle with crumbled feta or goat cheese.
- Serve Chilled: Refrigerate the assembled salad for at least 15 minutes before serving to ensure it is nicely chilled and the flavors meld together beautifully.
Notes
- Use pre-cooked or canned beets for a quicker preparation.
- Adjust the vinegar and sugar balance to suit your preferred level of tanginess and sweetness.
- Goat cheese is a delicious alternative to feta for a creamier texture.
- This salad can be made a few hours ahead and kept refrigerated for enhanced flavor.
- Optional: Add nuts like walnuts or pecans for additional crunch.
Keywords: pickled beet salad, beet salad recipe, easy beet salad, vinegar beet salad, vegetarian salad, healthy side dish
