Description

A vibrant and tangy pickled beet salad that brings together sweet earthy beets, a zesty vinegar dressing, and the creamy touch of feta cheese. Perfect as a refreshing side or a light main, it’s a healthy dish that’s as beautiful as it is delicious.

Ingredients

Scale

4 medium beets, peeled and cut into 1/4-inch cubes
1/2 cup apple cider vinegar (or white wine vinegar)
1/4 cup sugar (or honey for a healthier option)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped red onion
1/4 cup feta cheese (optional)
Fresh parsley for garnish

Instructions

Bring a large pot of water to a boil. Add cubed beets and cook for 30-40 minutes until fork-tender.
Drain and let the beets cool slightly.
In a medium bowl, whisk together vinegar, sugar, salt, and pepper. Add red onion and let it sit for 10 minutes.
Add the beets to the bowl and gently toss until coated with the dressing.
Top with feta cheese and garnish with parsley. Serve chilled or at room temperature.

Notes

For an extra twist, add citrus segments like orange or grapefruit, or toss in some roasted nuts like pecans or walnuts. This salad is even tastier the next day after marinating in the fridge.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 10g
Sodium: 450mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g
Cholesterol: 5mg

Keywords: beet salad, pickled beets, summer salad, healthy side dish