Pickled Beet Salad
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
17 24hours
Servings Prep Time
6servings 15minutes
Cook Time Passive Time
17 24hours
  • 124 oz jar pickled beets
  • 5 hard boiled eggspeeled and whole
  • 1 medium red onionthinly slivered vertically
  • 5oz feta cheesegrated
  • 6cups arugula or greens of your choice
  • 3Tbsps pickled beet juice
  • 1Tbsp Dijon mustard
  • 1Tbsp red wine vinegar
  • 1/4cup vegetable oil
  • 2Tbsp olive oil
  • 1/2tsp salt
  • 1/2tsp pepper
  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.