Pickled Beet Salad Recipe
A vibrant and refreshing salad combining tangy pickled beets, crunchy cucumbers, and creamy feta, perfect for any occasion.
Ingredients
- 2 cups Pickled Beets, drained with brine reserved, cut into quarters
- 1 cup Cucumbers, mini Persians, cut into ½ inch chunks
- ¼ cup Red Onion, thinly sliced or shaved
- ⅓ cup Feta Cheese, crumbled
- ¼ cup Pistachios, roughly chopped
- 2 tablespoons Dill, fresh, chopped
- 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 for the flavors to meld.
- In a large bowl, combine the chopped pickled beets, chopped cucumbers, and thinly shaved red onion. Pour the dressing over the vegetables, ensuring everything is well coated.
- Cover and refrigerate for at least 2 hours or up to 12 hours for optimal flavor.
- Before serving, give the vegetable mixture a gentle stir. Top with crumbled feta cheese, chopped pistachios, and fresh dill.
- Enjoy immediately with its full spectrum of flavors and textures.
Notes
- Chill the salad for at least 2 hours for best flavor.
- Consider dry roasting the pistachios for enhanced flavor.
- If red onions are too sharp, soak in cold water before adding.
Nutrition
Calories: 180kcalCarbohydrates: 14gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 3g
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