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–+ servings

Pickled Beet Salad

A vibrant and tangy salad featuring pickled beets, fresh greens, and a zesty dressing.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, side
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pickled Beets
  • 4 medium beets peeled and sliced
  • 1 cup water
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
  • 1 teaspoon mustard seeds
Salad Ingredients
  • 4 cups mixed greens such as arugula and spinach
  • 1 cup feta cheese crumbled
  • 1 cup walnuts toasted and chopped
  • 1 medium red onion thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • salt to taste salt
  • pepper to taste black pepper

Method
 

Pickling the Beets
  1. In a saucepan, combine water, vinegar, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, stirring until sugar dissolves.
  2. Add sliced beets to the boiling mixture. Remove from heat and let cool for 30 minutes.
  3. Transfer the beets and pickling liquid to a jar. Seal and refrigerate for at least 30 minutes before using.
Assembling the Salad
  1. In a large mixing bowl, combine mixed greens, feta cheese, walnuts, and red onion.
  2. Add pickled beets to the salad mixture.
  3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently to combine.
  4. Serve immediately or chill for 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gFiber: 5gSugar: 15g

Notes

This salad can be made a day in advance for enhanced flavor. The pickled beets can be stored in the refrigerator for up to 2 weeks.

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