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Quick Pickled Beet Salad (Fresh, Tangy & Vibrant)

A bright and refreshing beet salad featuring tender sliced beets lightly pickled in a tangy vinaigrette with fresh herbs.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 140

Ingredients
  

Salad
  • 4 medium beets
  • 0.5 red onion thinly sliced
  • 0.25 cup apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill or parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook beets by roasting at 400°F for 40–50 minutes or boiling for 30–40 minutes until tender.
  2. Cool slightly and peel skins off.
  3. Slice beets thinly and place in a bowl with sliced red onion.
  4. Whisk together vinegar, olive oil, honey or maple syrup, salt, pepper, and lemon juice.
  5. Pour dressing over beets and toss gently to coat.
  6. Marinate at least 30 minutes before serving.
  7. Sprinkle with fresh herbs and serve chilled.

Notes

Store in refrigerator up to 4 days. Flavor improves as it marinates.