Make this pickled beet salad for a nutritious and flavorful way to enjoy beets. Quick-pickled beets are finished with crumbled feta and pepitas and brightened with chive oil (or garlic oil, if you prefer).
This post includes simple tips for choosing the best beets at the market.
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Quick-pickled fruits and vegetables add bright, tangy notes to rich or creamy dishes and make lively side salads. This pickled beet salad combines tender roasted beets with tangy pickling brine, creamy cheese, and crunchy pepitas for a balanced, memorable dish.
đź›’ How to pick the best beets
- Choose beets with bright, fresh leaves still attached when possible — the greens are a good indicator of freshness.
- Look for a deep maroon color, smooth skin, and firm texture; avoid soft spots or blemishes.
- Keep the taproot intact but avoid beets with excessive hairiness, which can mean tougher texture after cooking.
- Smaller beets are often sweeter and more tender than very large specimens, so favor medium-to-small sizes when possible.
❤️ Why you’ll love this recipe
- Make-ahead friendly. The beets can be pickled in advance so the salad comes together in minutes.
- Flexible. Use chive oil, garlic-infused olive oil, plain extra-virgin olive oil, or a herb-infused oil to vary the flavor.
- Main or side. Serve as a refreshing side salad or add cooked farro to make it a satisfying main course.
🧅 Main Ingredients + Notes
The ingredients and a few simple choices shape the finished salad. Small substitutions can change the character, so choose what suits your pantry and taste.
This list highlights ingredients that benefit from a note; full measurements and directions are in the recipe card below.
- Red beets — See the buying tips above for the best pick.
- Chive oil — Homemade chive oil lends a mild onion flavor. You can swap garlic-infused olive oil, basil oil, or good quality extra-virgin olive oil.
- Pepitas — Roasted pumpkin seeds provide crunch and a toasty flavor. Substitute toasted pine nuts or hazelnuts if desired.
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đź’ˇ Ideas for possible variations
- Swap oils: garlic-infused or basil oil are excellent alternatives to chive oil, or use a quality extra-virgin olive oil for a simpler finish.
- Swap seeds and nuts: if you don’t have pepitas, try toasted pine nuts or roasted hazelnuts for a different texture and flavor.
- Make it a grain bowl: toss warm farro with a little oil and cheese, then top with the pickled beets and seeds to turn this into a hearty main course. Soft cheeses like chevre or Boursin also pair beautifully with warm grains.
🤩 If you love beets …
Beets are versatile and nutritious. Here are a few ways to enjoy them in other preparations:
Try spiralized beet noodles lightly sautéed and tossed with whipped feta for a dramatic, colorful plate. Beets also pair well with lentils and preserved lemon in a bright, quick vegan salad. Roasted smashed beets combined with goat cheese and crème fraîche make a rich, savory salad topped with beet greens when available.
Pickled Beet Salad with Chive Oil
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Ingredients
Pickled Beets
- 4 medium beets
- 1 tablespoon extra-virgin olive oil
- Âľ cup apple cider vinegar
- 2 teaspoons lemon juice
- ½ cup minced shallots about 1 large
- 3 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon brown mustard seeds
Salad
- ÂĽ cup feta cheese or chevre
- 2 tablespoons spicy pepitas or pine nuts
- 2 tablespoons chive oil or garlic oil, or plain extra-virgin olive oil
Instructions
Pickled Beets
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Remove the beet greens and save them for another use. Trim and discard the taproots. Toss the beets with a little olive oil and cook until tender — you can microwave them in a covered bowl (about 15 minutes depending on size), simmer them on the stovetop, or cook in an Instant Pot. When cool enough to handle, peel and dice the beets and place them in a jar.
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Whisk together the apple cider vinegar, lemon juice, minced shallots, sugar, salt, peppercorns, and mustard seeds until the sugar and salt dissolve. Warming the mixture briefly can help dissolve them. Pour the brine over the diced beets, seal the jar, and let the beets macerate at room temperature for at least 1 hour. If pickling ahead, allow the beets and brine to cool before refrigerating and macerate overnight before draining. If the brine doesn’t fully cover the beets, add a bit of water or turn the jar occasionally to distribute the liquid. When pickled to your liking, drain the beets and transfer them to a bowl.
Salad
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Arrange the drained pickled beets in a serving bowl. Sprinkle with crumbled feta or chevre and the pepitas, then drizzle with chive oil or your chosen olive oil. Serve immediately.
Nutrition
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Carbohydrates: 31.8g
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Protein: 6.3g
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Fat: 18.8g