Pickled Beet Salad
Serves 65 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 In a small bowl, whisk together the extra virgin olive oil, pickled beet brine, Dijon mustard, salt, and black pepper. Set aside. 1 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. 2 Lightly stir the pickled mixture before sprinkling over the salad feta cheese crumbles, chopped pistachios, and fresh chopped dill. Serve immediately.View original recipe