Quick Pickled Beet Salad
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.
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!
Tried this recipe?Leave a comment below and tag @toshistable on social!
