Description
This pickled beet salad blends tangy beets with creamy goat cheese, crunchy walnuts, and fresh herbs. A quick Mediterranean dish that’s bold and beautiful.
Ingredients
1½ cups pickled beets, sliced
½ red onion, thinly sliced
1 cup baby arugula or spinach
¼ cup goat cheese, crumbled
¼ cup toasted walnuts
Juice of ½ lemon
1 tbsp olive oil
1 tsp beet brine
Salt and pepper to taste
Instructions
1. Soak the red onion slices in cold water for 5 minutes, then drain.
2. In a large bowl, add sliced pickled beets, onions, and greens.
3. Sprinkle goat cheese and walnuts over the top.
4. In a small bowl, whisk lemon juice, olive oil, beet brine, salt, and pepper.
5. Pour dressing over the salad and toss gently.
6. Let sit for 10 minutes before serving.
Notes
You can substitute blue cheese or feta.
Add orange segments for a fruity twist.
Use roasted nuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg