Pickled Baby Beet Salad

Top down view of pickled beet salad with beans and vegetables in blue bowl with lemon wedges.

This pickled beet salad is zesty, refreshing, healthy and delicious. It’s satisfying, simple to make using a handful of ingredients and ready in minutes. Perfect as a light meal, in lunchboxes, as well as a delicious accompaniment to other dishes (see suggestions in the post).

Course Lunch, Side

Cuisine gluten free, vegan

Prep Time 10

Total Time 10

Servings servings

Calories 197kcal

Author Monika Dabrowski

Equipment

Large mixing bowl
Zester

Ingredients

8.82 ounces pickled baby beets approx. 12 beets, cut into small cubes
1 can cannellini beans drained, approx. 1⅔ cups
1 apple unpeeled, cut into small cubes
1 small red onion finely chopped
6-7 radishes cut into small cubes
2½ tablespoons dill and mint EACH, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice plus zest of 1 lemon
⅓ teaspoon fine sea salt plus pepper to taste

US Customary - Metric

Instructions

Prepare ingredients: Drain the pickled beets thoroughly then pat dry with a paper towel. Cut into small cubes and pat dry again, if necessary. Set aside. Drain the beans thoroughly then also pat dry with a paper towel. In the meantime, chop the rest of the ingredients.
Assemble: To a large mixing bowl add the beets, beans, apple, onion and radishes. Next add the fresh herbs, lemon zest and juice, olive oil and salt and pepper.
Serve: Stir gently until thoroughly combined then taste the salad and adjust the flavour if needed. Either serve immediately or cover and refrigerate for 30 minutes before serving.

Notes

Pat dry both the beets as well as beans using a paper towel to remove excess moisture before assembling the recipe.
Best served chilled.
Keep covered and refrigerated for up to a day. Your vegan pickled beet salad is best served within 30 minutes, but it will still be delicious and crunchy after a few hours, so makes a good lunchbox filler.
Not suitable for freezing.

Nutrition