Pickled Beet Salad

If you are a fan of pickled beets this Pickled Beet Salad is for you!  Spicy, sweet, substantial and easy!

 

If you are not a fan then maybe go to the next recipe ‘cuz those beets are going to be everywhere in this salad!

You are going to start with a jar of pickled beets and you are going to use the juice to pickle hard boiled eggs and red onion as well as for the base for your dressing.  Follow the link in the ingredients for instructions on how to make perfect hard boiled eggs.

To start with transfer the beets from your jar. Julienne 2 cups of them  and transfer into a separate container.  Reserve the remainder of the beets in another container. Then you are going to gently add your hard boiled eggs and slivered onions to the jar with the pickled beet juice.

The eggs and onion need 24 hours to ‘pickle’ in the beet juice. You don’t want to leave the eggs much more than 24 hours in the juice or it will seep into the yolk and discolour the yolk.   The onions can stay as long as you like. So you need to plan ahead a bit.

When I was making my salad I just removed the eggs from the pickle juice around the 24 hour mark and transferred them to a separate container until I was ready to assemble the salad.

The amounts for the ingredients here are flexible.  Especially the beets – you can use anywhere from 1/2 of them to all of them depending on how much you like them and how much volume of salad you want.

You could add some toasted walnuts if you want to doll it up a bit. Toasted walnuts and beets are a perfect combination. You could also add croutons if you like.

With the eggs and the feta you have a good amount of protein going on here.  This would serve 4 as a main salad and 6 or more as a side.

Print Recipe
Pickled Beet Salad BigOven - Save recipe or add to grocery list Yum
Pickled Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 17
Passive Time 24 hours
Servings
servings
Ingredients
  • 1 24 oz jar pickled beets
  • 5 hard boiled eggs peeled and whole
  • 1 medium red onion thinly slivered vertically
  • 5 oz feta cheese grated
  • 6 cups arugula or greens of your choice
Dressing
  • 3 Tbsps pickled beet juice
  • 1 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/4 cup vegetable oil
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 17
Passive Time 24 hours
Servings
servings
Ingredients
  • 1 24 oz jar pickled beets
  • 5 hard boiled eggs peeled and whole
  • 1 medium red onion thinly slivered vertically
  • 5 oz feta cheese grated
  • 6 cups arugula or greens of your choice
Dressing
  • 3 Tbsps pickled beet juice
  • 1 Tbsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/4 cup vegetable oil
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
Pickled Beet Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare hard boiled eggs, cool and peel. You can cook the eggs up to 3 days prior.
  2. Remove beets from the pickled beet jar. Take about 2 cups of beets and sliver thinly, vertically and store in a separate container. Reserve the remainder in a separate container. (You can use more beets to suit your taste)
  3. Submerge the hard boiled eggs and the onion slivers in the liquid, seal the jar and refrigerate for 24 hours. If not ready to assemble the salad remove the eggs from the juice and transfer to a separate container.
  4. Spread greens out on a platter. Remove the onion slivers and eggs from the beet juice. Slice the eggs into thin rounds. Spread onions and eggs and beets evenly around the greens.
  5. Mix the dressing in a jar and shake well. Sprinkle over the salad. Distribute the grated feta evenly over the salad.
  6. Serve and enjoy!
Recipe Notes

Nutrition Facts
Pickled Beet Salad
Amount Per Serving
Calories 307 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 198mg 66%
Sodium 593mg 25%
Potassium 304mg 9%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 10g
Protein 10g 20%
Vitamin A 17%
Vitamin C 9%
Calcium 17%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Powered by WP Ultimate Recipe

2 Replies to “Pickled Beet Salad”

  1. Due to traveling I had to cut my hard boiled eggs in half, remove the yolk then put whites in the pickle juice. It worked! I used the crumbled yolks as a topping- very chic. Will make again!

Leave a Reply

Your email address will not be published. Required fields are marked *