This easy Pickled Beet Salad recipe is healthy and tossed in a balsamic vinaigrette dressing along with feta cheese, walnuts, and greens!
This Pickled Beet Salad is made with beets that have been pickled and tossed with greens and a homemade balsamic vinaigrette dressing. Feta cheese and walnuts are added for extra tanginess and crunch.
One of my favorite things about the summer months are all of the fresh, colorful veggies that come along this time of year. Among the most colorful of all the summer vegetables are beets (also known as beetroot).
Beets are a super vegetable root vegetable that are sweet and earthy in flavor. You can add them to everything from soups to salads to smoothies. The vibrant red color adds serious visual appeal to any dish.
It's served cold making it an easy and healthy side to pair with all of your favorite main dishes.
This salad can also be enjoyed on its own for lunch or a light dinner. It's refreshing and literally bursting with flavor!
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What Are Pickled Beets?
Pickled beets are made from beetroot, or the root of a beet plant (beet leaves are also edible). The beetroot is cooked and tossed with a combination of vinegar, sugar, onions, garlic, herbs, and spices.
The flavor of pickled beets is tangy, sweet, and earthy. Each pickled beet makes for a small flavor explosion in your mouth. Even as a child who wouldn't have eaten a vegetable if you paid me I loved the pickled beets my Grandma made every summer.
The great thing about them is that you can pick up a jar of pickled beets for a little more than a dollar at any grocery store or for a few more bucks grab a few jars of the homemade stuff at your local farmer's market.
You can also use a couple jars of homemade pickled beets if you have them on hand.
Pickled beets are healthy and can be used to top any number of dishes from salads to grain bowls to pizza.
Red beets are likely the variety you'd find at the grocery store but this recipe can also be made with golden beets or striped beets.
Ingredients For Pickled Beet Salad
You only need a few ingredients to throw together this fresh and flavorful salad! Here's what you'll need to make it:
- 2 16 oz. jars Pickled Beets
- 1 5 oz. package Spring Greens, Kale, or Salad Mix of choice
- ½ cup Feta Cheese Crumbles
- 1 cup unsalted Chopped Walnuts
- ¼ cup Olive Oil
- 2 Tbsp. Balsamic Vinegar
- 1 Tbsp. Dijon Mustard
- 2 cloves Garlic
- ¼ tsp. each Kosher Salt & Pepper
How To Toast Walnuts For Beet Salad
I love to add nuts to just about any salad because of the crunchy texture they provide. This recipe calls for walnuts but you can use any variety of nut you like - Almonds, hazelnuts, pecans, or pine nuts are all great options.
Whichever variety of nut you choose I recommend toasting them in order to bring out their natural oils which will make the flavor even more intense.
I also recommend using walnuts that are unsalted as the salted varieties contain too much sodium.
It only takes a few minutes to toast walnuts and can be done right on the stove top in a small cast iron skillet or any skillet or pan.
- To make them add 1 cup of chopped unsalted walnuts (or nuts of choice) to a small cast iron skillet.
- Place the skillet on the stove top and heat to medium-low.
- Toast the walnuts for 5-6 minutes, stirring often to prevent the walnuts from burning.
- Remove the skillet from the heat and set aside.
Love walnuts? Don't miss these recipes!
- Spinach Walnut Pesto
- Maple Bourbon Walnut Pie
- Maple Spice Roasted Nuts
- Roasted Banana Bread with Walnuts
- Jumbo Banana Walnut Muffins
- Maple Walnut Baklava Bites
How To Make Balsamic Vinaigrette Dressing
Balsamic vinegar is a fantastic addition to the vinaigrette dressing used to make this salad. The rich, bold, and slightly sweet flavors of the vinegar work to complement the flavor of the beets instead of overwhelming them.
It's made with balsamic vinegar, olive oil, garlic, Dijon mustard, and a little salt and pepper. This is a great all-around vinaigrette that can be used to dress your favorite salads and roasted vegetables.
Balsamic vinegar is naturally gluten free but be sure to check the label if gluten is an issue for you as it may contain additives.
- To make the dressing mince 2 cloves of garlic.
- Add ¼ cup olive oil to a small mixing bowl along with 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each kosher salt and pepper.
- Stir until completely combined using a fork or small whisk.
Which Greens Are Best In This Salad?
The greens used to make this Pickled Beet Salad can be customized according to your tastes.
One thing to keep in mind when choosing the greens is that they tend to wilt shortly after adding the beets to the salad.
This isn't an issue if serving the salad right away. If serving right away, any variety of spring mix, romaine lettuce, arugula, or Swiss chard may be used. The recipe calls for at least a 4.5 oz. package of greens.
If making ahead, I recommend a hearty green like kale because it will stand up to the dressing and not become wilted. You can use kale either way if you prefer.
Alternately, you can make the salad ahead, store it in the fridge, and add whichever greens you like right before serving to prevent them from wilting.
How To Make Beet Feta Walnut Salad
As far as salads go this is among the easiest out there. It can be whipped up right before serving making it a great side dish for dinner or on its own as a light lunch.
- Pour 2 16 oz. jars of pickled beets into a strainer and drain to get rid of the excess liquid.
- Chop the drained beets into chunks or slices (either is fine).
- Pour a package of chopped or mixed greens into a large mixing bowl.
- Pour the balsamic vinaigrette dressing over the greens and toss to coat.
- Add the chopped beets and carefully mix them into the salad.
- Add the cooled toasted walnuts and ½ cup of feta cheese crumbles. Carefully toss until combined.
A Few Things:
- If using delicate greens like spring mix it may wilt slightly when adding the other ingredients.
- I recommend carefully adding the additional ingredients to cut down on the wilting. Alternately, you can use a heartier green like kale and wilting shouldn't be an issue.
- Feel free to substitute another variety of cheese if you don't care for feta. Blue cheese, gorgonzola, or goat cheese are great choices.
What To Serve With Balsamic Beet Salad?
Once everything is combined it's ready to serve. Pour it into a serving bowl and top with fresh herbs if you've got some on hand. Dill, parsley, or chives are perfect with pickled beets.
The great thing about salads like this is that they're delicious served with just about anything. Grilled or roasted meats, sandwiches, flatbreads, grain bowls, or roasted vegetables are made for this dish.
The vinegar in the pickled beets and the balsamic vinegar help to cut the richness in decadent meals like Braised Red Wine Pot Roast, Tater Tot Casserole, or Steak Diane.
Salads are perfect with sandwiches like this Corned Beef Reuben, Turkey Rachel, Chipotle Chicken Panini, or Italian Grilled Cheese.
I love beet salad with grilled meats like this Ribeye with Shallot Sauce, Grilled Chuck Steak, and Italian Grilled Chicken Sandwich.
If you're serving it for lunch it can be paired with lighter fare like this Rotisserie Basil Chicken Salad, Mustard Egg Salad, Tarragon Chicken Salad, Wild Rice Chicken Salad, or Lemon Dill Egg Salad.
How Long Does This Salad Last In The Fridge?
This Pickled Beet Salad should last 2-3 days stored in an airtight container in the fridge.
The greens may become mushy if kept in the fridge so it's best to use kale if you plan to store it. Or, you can make the salad and add the greens just before serving.
Alternately, you can make the salad without the greens if you plan to keep it in the fridge for a few days.
How To Make This Salad Without The Greens
- Prepare the salad as directed, cutting the amount of balsamic vinaigrette, walnuts, and feta in half. Mix all of the ingredients (reduced amounts) until combined.
- Store the salad for 2-3 days in the fridge.
There are many reasons to enjoy summertime and salads like this are one of them!
Love salads? Check out these recipes!
- Balsamic Green Bean Salad
- Marinated Tomato Mozzarella Salad
- Roasted Butternut Squash Wild Rice Salad
- Kohlrabi Coleslaw
- Grilled Corn Salad with Feta Dressing
- Fresh Pea Mint Salad
- Butternut Squash Arugula Salad
- Vietnamese Inspired Shrimp Salad
- Butternut Squash Quinoa Salad
Looking For More Beet Recipes? Don't Miss These!
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Balsamic Oven Roasted Beets
Pickled Beet Salad with Feta and Walnuts
Ingredients
For The Salad:
- 2 16 oz. jars pickled beets
- 1 5 oz. package mixed greens or greens of choice
- 1 cup walnuts or nuts of choice
- ½ cup feta cheese crumbles
For The Dressing:
- ¼ cup olive oil
- 2 Tbsp. balsamic vinegar
- 2 cloves garlic
- 1 Tbsp. Dijon mustard
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- fresh herbs such as parsley, dill, or chives optional
Instructions
For The Salad:
- Pour 2 16 oz. jars of pickled beets into a strainer and drain to get rid of the excess liquid.
- Chop the drained beets into chunks or slices (either is fine).
- Add 1 cup of chopped unsalted walnuts (or nuts of choice) to a small cast iron skillet. Place the skillet on the stove top and heat to medium-low.
- Toast the walnuts for 5-6 minutes, stirring often to prevent the walnuts from burning. Remove the skillet from the heat and set aside.
For The Dressing:
- Mince 2 cloves of garlic.
- Add ¼ cup olive oil to a small mixing bowl along with 2 Tbsp. balsamic vinegar, 1 Tbsp. Dijon mustard, the minced garlic, and ¼ tsp. each kosher salt and pepper.
- Stir until completely combined using a fork or small whisk.
- Pour a package of chopped or mixed greens into a large mixing bowl. Pour the balsamic vinaigrette dressing over the greens and toss to coat.
- Add the chopped beets and carefully mix them into the salad. Add the cooled toasted walnuts and ½ cup of feta cheese crumbles. Carefully toss until combined.
- Top with fresh herb of choice (optional).
Notes
- The greens may wilt slightly when adding the other ingredients. Use a heartier green like kale to prevent wilting or if using more delicate greens like spring mix and enjoy right away.
- If making this salad ahead of time use kale instead of spring mix or add the spring mix right before serving to prevent wilting. Alternately, it can be made without greens. Cut the other ingredients in half if not using greens.
- Feel free to substitute another variety of cheese if you don't care for feta. Blue cheese, gorgonzola, or goat cheese are great choices.
- Any variety of nuts such as almonds, hazelnuts, pine nuts, or pecans may be used in place of walnuts.
Allyssa says
Thank you so much for this amazing recipe! I highly recommend this one, fam really loves it. Will surely make this one specially on gatherings! Well done!
Christine says
Thanks, Allyssa! 🙂
Amy says
What a fresh and healthy salad. The pickled beets really add something special and the dressing is wonderful!
Christine says
So glad you enjoyed and thank you for the feedback! 🙂
Liz says
I needed a new beet recipe! I have a garden full of ready to eat/cook beets!
Christine says
Nice! Beets fresh from the garden are the best! 🙂