This vibrant and tangy pickled beet salad is ready in minutes! It's perfect for adding a burst of flavor and color to any meal. This quick and easy recipe combines earthy, tangy and sweet to create the perfect balance of flavors in every bite.
I've been absolutely obsessed with beets lately! I love roasting whole beets, however it can be time consuming and a bit messy. When I'm craving beets but don't have the time to roast them whole, I like to compromise and make this super easy pickled beet salad using canned beets or pre-roasted beets.
This simple salad pairs well with balsamic eggplant sandwiches, black bean lentil burgers or smashed chickpea curry sandwiches! I also love adding these pickled beets to a regular salad with leafy greens or a grain bowl for some extra flavor.
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Please note, this is not a recipe that contains pickled beets, but rather a way to turn regular pre-cooked beets into a delicious, lightly pickled beet salad! I grew up eating pickled beets so it is a nostalgic food for me. This version is less sweet and comes together in less than 10 minutes!
Key Ingredient Notes
- Beets - to keep this recipe quick and easy use canned or pre-cooked beets. I use 2-15 oz cans when making this salad or about 3 cups of beets.
- Dressing - a combination of sweet and tangy balsamic vinegar, dijon mustard, maple syrup (or honey) and extra virgin olive oil.
- Herbs/spices - use 1 tablespoon of fresh herbs such as dill, or ¼ teaspoon of dried herbs!
Substitutions and Variations
- Feel fee to roast your own beets if you have the time! They will have more depth of flavor than using canned beets, but it will add about an hour to your total time.
- I've recently been swapping in DASH original seasoning blend, which is a sodium-free seasoning. It has hints of lemon, garlic and other dried herbs. It is tasty!
- If I don't have any fresh herbs I'll use ¼ teaspoon of dried herbs. My favorites are dill, basil, oregano or DASH seasoning.
Step by Step Instructions
- Step 1: Whisk together the dressing in a large bowl.
- Step 2: Add the chopped beets and mix well.
Hint: beets so beautiful and vibrant in flavor, however the juice will stain your clothes so be mindful when prepping this, or wear an apron!
Emily's Top Tip
"Add this to your weekly meal prep! The beets take on more flavor as they marinate in the zingy balsamic dressing for a few days. I love adding these beets to salads, grain bowls or just enjoying them as a side."
Quick Pickled Beet Salad
Ingredients
- 3 cups cooked beets (2-15 ounce cans of beets, or refrigerated pre-cooked beets), drained, rinsed and cut into 1" pieces
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon maple syrup (or honey)
- 1 tablespoons extra virgin olive oil
- ½ teaspoon dijon mustard
- 1 tablespoon fresh dill chopped (or ¼ teaspoon dried dill* see notes)
- ¼ teaspoon black pepper
Instructions
- Whisk together the balsamic vinegar, maple syrup, olive oil, dijon mustard, dill and black pepper in a large mixing bowl.
- Add the chopped beets and mix well to combine. Serve as a side salad, or add pickled beets to grain bowls or leafy greens.
Notes
- *Use your favorite dried seasoning; I recommend ¼ teaspoon oregano, ¼ teaspoon of dried dill or ¼ teaspoon DASH original seasoning
- Canned vegetables do contain higher amounts of sodium, so I recommend rinsing the beets under cold water after draining them from the can. I almost always have 2 cans of beets in my pantry for this specific recipe!
- You can also use pre-cooked beets, typically found in the refrigerated section of the grocery store near the produce. I do think this these beets are more firm and flavorful than canned beets, however they are also a lot more expense. Choose the best option for you!
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