So, Let Me Tell You About My Pickled Beet Salad
I have a bit of a soft spot for any dish that can make a mess of my kitchen and still taste amazing—pickled beet salad is right up there. I remember the first time I tried making it—my hands, nails, and, honestly, my favorite tea towel ended up a rather suspicious shade of fuchsia. My mum just laughed and said, "That's the sign of proper cooking!" Now it's my go-to, especially when I'm feeling in need of some color at dinner, because, let's face it, beige food is a thing that sometimes takes over my table. Oh, and if you're clumsy, wear an old shirt. Trust me.
Why I Keep Coming Back to This Salad
I make this whenever I find myself with way too many beets (which is often, thanks to my neighbour's overachieving garden). My family always goes for second helpings—except once, when I got a bit enthusiastic with the vinegar, but let's not dwell on that. This salad is just zingy and sweet and somehow feels right at home next to everything from roast chicken to a big sandwich. And, honestly, it's the perfect excuse for sneaking bites right from the bowl. Makes me almost forget my failed attempt at beet hummus. Almost.
The Stuff You'll Need (and a Few Things You Can Swap)
- 4 medium beets (about the size of tennis balls, or a bit smaller; sometimes I just use two giant ones if that's what I've got)
- 1 small red onion, thinly sliced (but swap in a shallot if that's what you have—nobody ever notices)
- ⅓ cup apple cider vinegar (my gran swore by malt vinegar, but honestly, they're all fine)
- 2 tablespoons olive oil (I have used sunflower oil in a pinch—no drama)
- 1 tablespoon honey or maple syrup (or, if the cupboard's looking bare, a good pinch of sugar works)
- Salt and pepper to taste (I just eyeball it—life’s too short)
- 1 handful toasted walnuts (very optional, but I love the crunch)
- Some crumbled goat cheese or feta (also optional, but why not?)
This Is How I Make It (Not Always the Same Every Time!)
- Start by scrubbing the beets and chucking them in a pot of boiling water. They probably take 30 to 40 minutes—poke 'em with a knife, and if it slides in like butter, they’re good. Or, when I'm lazy (which is often), I roast them instead at 200°C/400°F for about an hour; just wrap 'em in foil and forget about them for a bit.
- Let the beets cool down until you can handle them without yelping. The skins should slip off if you rub them with a towel (an old one, remember?). Sometimes, I use my hands and end up looking like I've got into a fight with a strawberry.
- While the beets are cooling, thinly slice the onion. I usually splash a bit of the vinegar over them to mellow them out; it's not essential, but it makes me feel fancy.
- Slice or dice the beets (chunky looks rustic, thin feels fancy—do what you like) and toss into a large bowl. At this point, I usually snack on a piece—consider this mandatory.
- Whisk together vinegar, olive oil, honey, salt, and pepper in a mug or small bowl. Pour this over the beets and onions, tossing everything gently, or with wild abandon; depends on your mood. It probably looks a right mess—don't panic, the colors calm down after a while.
- If you remembered walnuts and cheese, throw those on top. If not, no worries—it’s delicious with or without.
- Let it chill in the fridge for at least half an hour, though truthfully…I dive in early more often than not. It does taste better the next day, though, so your patience will be rewarded if you have any.
What I've Figured Out (by Failing Sometimes)
- The first time, I didn't let the beets cool enough before peeling them—major regret. Hot hands, red stains, the works. Wait it out, trust me.
- If you go overboard with the vinegar, it's all you'll taste. Actually, half the time I now add a bit less and adjust at the end.
- Forgetting to toast the walnuts makes them weirdly chewy. If you're in a rush, just skip 'em.
Things I've Tried (and One That Flopped!)
- I once tossed in orange slices and it was brilliant—sweet and tangy. Highly recommend.
- Adding chopped dill or parsley for a bit of herby brightness is a real winner (unless you're anti-herb, in which case, fair enough).
- Tried with blue cheese once. Wouldn’t advise—too funky, even for me.
What If You Don't Have a Salad Spinner?
Honestly, you won't need it for this. But if your onions are super thick, just rinse them in a sieve and shake 'em dry—nothing fancy needed.
How Long This Lasts (But It Never Does!)
This salad keeps well in the fridge for maybe 2-3 days, in a sealed container. Though honestly, in my house it never lasts more than a day. My partner once hid the container behind the juice to keep it for their lunch. (Spoiler: I found it.)
Serving: How We Do It at My Place
I serve this as a side with baked fish or, on Sundays, alongside a big roast chicken. But my favorite is just plonking a pile of it on toast with some goat cheese—bit messy, but so good. Sometimes my kid asks for it in their school lunchbox (brace yourself for a magenta lunch container).
If I Could Tell Myself One Thing...
Don't rush peeling hot beets. I once tried to use a spoon instead of my hands—resulted in a wreck of beet chunks and stressed vibes all round. Also, don't skip the resting time; the flavors need a little nap together before they shine.
Your Pickled Beet Salad Questions, Answered
- Can I use canned beets? For sure, but I'd suggest rinsing them—otherwise, the pickling gets weirdly sweet. Not my favourite, but it works when beets don't grow on trees (which, obviously, they don't).
- Do you peel your beets before or after cooking? After. I'm not a masochist (well, not for root veg at least).
- Is it normal if the salad turns everything pink? Yup, embrace it. Beets just do that. Apron on, problem gone.
- Can I make it vegan? Dead easy—use maple syrup instead of honey, skip the cheese, or go with a plant-based option.
- What if I don't have apple cider vinegar? I'd use white wine vinegar, or even a squeeze of lemon juice in a pinch. The flavor shifts a bit but, honestly, not dramatically. Let's not be precious.
And—if you find yourself with purple hands, just think of it as a sign you were in the thick of it (literally). Besides, it washes off after a day or two…
Ingredients
- 4 medium beets, trimmed and scrubbed
- ½ small red onion, thinly sliced
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
Instructions
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1Place beets in a large pot and cover with water. Bring to a boil, reduce heat, and simmer for 35-40 minutes until tender.
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2Drain and let the beets cool. Once cool enough to handle, peel and cut into bite-sized wedges or slices.
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3In a large bowl, whisk together apple cider vinegar, honey, olive oil, Dijon mustard, salt, and black pepper.
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4Add sliced red onion to the dressing and let marinate for 5 minutes.
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5Add the beets to the bowl and toss gently to coat with the dressing and onions.
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6Transfer to a serving dish and garnish with chopped fresh parsley. Serve chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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