Pickled Beet Salad
A refreshing Pickled Beet Salad featuring pickled beets, cucumbers, feta, and pistachios, perfect for any meal.
Equipment
- bowl
- Whisk
- knife
- cutting board
Ingredients
Vegetables
- 2 cups pickled beets drained, brine reserved, cut in 4s
- 1 cup cucumbers mini Persians, cut in 4s
- ¼ cup red onion thinly sliced or shaved
Cheese and Nuts
- ⅓ cup feta cheese crumbled
- ¼ cup pistachios roughly chopped
Herbs
- 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: 250kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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