Pickled Beet Salad
This vibrant and colorful Pickled Beet Salad is a perfect spring or summer side that keeps beautifully in the fridge for days.
Equipment
- bowl
- whisk
- container
Ingredients
Pickled Beet Salad
- 2 cups pickled beets drained with brine reserved, cut in 4s
- 1 cup mini Persian cucumbers ½" rounds 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
Dressing
- 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
Refrigerated, in an airtight container, for up to 7 days. Keeping at room temperature and freezing is not recommended.
Nutrition
Serving: 1servingCalories: 155kcalCarbohydrates: 15gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg
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