Easy Pickled Beet Salad Recipe

pickled beet salad with dressing on white plate

Earthy beets, sweet apples, carrots, and green onions on a bed of mixed greens are the perfect combination for a no-fuss side salad. Add an easy, three ingredient blue cheese balsamic vinaigrette for a big punch of flavor to make it even more satisfying.

Course Lunch, Salad, Salads, Side Dish, Side Dishes

Cuisine American

Diet Gluten Free, Low Calorie

Prep Time 15

Salad Dressing 5

Total Time 20

Servings People

Calories 148kcal

Author Diana Reis

Equipment

Equipment
Cutting Board
Large Bowl
Jar with Lid

Ingredients

Pickled Beet Salad

4 Cups Mixed Greens
¾ Cup Pickled Beets diced
½ Cup Carrot grated
½ Cup Sweet Apple diced
¼ Cup Green Onion diced

Blue Cheese Balsamic Dressing

3 Tablespoons Olive Oil
3 Tablespoon Balsamic Vinegar
2 Tablespoon Blue Cheese crumbles
Salt and Black Pepper to taste

Instructions

Start by making the salad dressing. Combine olive oil, balsamic vinegar, blue cheese, kosher salt, and black pepper in a small container with a lid, like a mason jar. Secure the lid and shake the dressing to emulsify.
Place cleaned mixed greens into a large salad bowl.
Dice canned beets and apples into ¼ inch pieces. Grate the carrots and chop the green onions (just the green tops). Place it all in the bowl and dress before serving.
Toss the salad until all of the greens are nicely coated with the vinaigrette and serve as a simple side dish.

Notes

Substitutions

There are no real rules for making salads so if you are missing an ingredient or prefer something different, give it a try.
Feta Cheese can be used instead of blue cheese. The tangy notes pair well with the beets and sweet balsamic dressing. The small curds will also break up the in the vinaigrette to make it creamy.
Apple cider vinegar can be used in place of balsamic since it is a bit sweet.
Red onions can be added either instead of or in addition to the green onion for some extra bite.

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.

Storage

Unfortunately, mixed greens don't really last once they have dressing on them. However, the prepped ingredients for this salad can be stored for quick assembly.

Wash mixed greens and store them with fresh herbs and green onion in an airtight container, like a food storage bag, with a few clean paper towels to extend their life.

Nutrition