Pickled Beet Salad

Name: Pickled Beet Salad
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: Fresh Gourmet Beets, Balsamic, Crispy; Organic Cucumber; Organic Red Onion Bag; Boar's Head Crumbled Feta Cheese; Nonni's Almond Crisps, Lightly Sweet, Pistachio; North Shore Living Dill; Ciuti Extra Virgin Olive Oil; French's® Stone Ground Dijon Mustard; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground

Serves 6

5 mins prep

5 mins total

This vibrant and colorful Pickled Beet Salad is the perfect spring or summer side that keeps beautifully in the fridge for days, with flavors that only get better over time.

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0 servings

cuppickled beetsdrained with brine reserved, cut in 4s (half and in half)

cupcucumbersmini Persians, 1/2" rounds cut in 4s (half and in half then chopped in 1/2" chunks)

cupred onionthinly sliced or shaved

cupfeta cheesecrumbled

cuppistachiosroughly chopped

tbspdillfresh, chopped

DRESSING

tbspextra virgin olive oil

tbsppickled beet brine

tspDijon mustard

tspsalt

tspblack pepper

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In a small bowl, whisk together the extra virgin olive oil, pickled beet brine, Dijon mustard, salt, and black pepper. Set aside.

In another bowl, combine the chopped pickled beets, chopped cucumbers, thinly shaved red onion, and the dressing. Cover and refrigerate for at least 2 hours and up to 12 hours.

Lightly stir the pickled mixture before sprinkling over the salad feta cheese crumbles, chopped pistachios, and fresh chopped dill. Serve immediately.

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