Pickled Beet Salad

Pickled beets, crisp apples, shredded carrots, green onions, and blue cheese infused balsamic dressing over mixed greens is a fresh combination without a lot of fuss.

Let’s be honest. I love beets, but cooking them takes a little while and sometimes you just don’t need the fuss. This pickled beet salad features the earthy taste of beets without the hassle of cooking them yourself.

This salad uses simple, affordable ingredients and tastes like a million bucks.

Ingredients

Pickled Beets- These are an inexpensive and time saving option for using beets in a salad. They come in both a can and jar ready to use and stored in a tangy brine.

Mixed Greens-A box of prewashed mixed greens works great for this recipe. I like to add a bit of arugula and some butter lettuce as well. Any combination of darker greens and sweet lettuce varieties will be delicious.

How to Make It

Prepare the Salad

• Prepare all of the pickled beet salad ingredients and place in a salad bowl.

How to Make the Dressing

• Pour olive oil, balsamic vinegar, and blue cheese crumbles into a jar with a lid.
• Shake until the oil and vinegar are well combined and the blue cheese breaks down to make a creamy balsamic dressing. 

Diana’s Tips for Success

Use a jar and shake the vinaigrette for a really well mixed dressing. Vigorous shaking will make sure that those little pieces of blue cheese crumble will dissolve and make this dressing thicker than a traditional vinaigrette and a bit creamy.

Bonus- Using a jar to make the dressing means it is already in a storage container. Pop it in the fridge to use for up to one week.

Related Recipes

• Lemon Arugula Salad with Parmesan
• Roasted Delicata Squash, Beet, & Feta Salad
• Kale and Quinoa Salad

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