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 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.
