Pickled Beet Salad
This vibrant and colorful Pickled Beet Salad is the perfect spring or summer side that keeps beautifully in the fridge for days, with flavors that only get better over time.
INGREDIENTS
- 2 cups pickled beets - drained with brine reserved, cut in 4s (half and in half)
- 1 cup cucumbers - mini Persians, 1/2" rounds cut in 4s (half and in half then chopped in 1/2" chunks)
- 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
- 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.
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 7 days.
- Keeping at room temperature and freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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