Pickled beets usually play a supporting role on the plate, but this Pickled Beet Salad lets them take center stage. Bright, tangy and surprisingly complex in flavor, this salad is extremely easy to prepare and showcases the pickled beet at its best.
If you have a jar of quick pickled beets on hand, this salad takes only minutes to assemble and makes a refined Nordic-style side for grilled meats, salmon or legumes—lentils in particular.
Why This Recipe Works
The beauty of this recipe is its simplicity. The beets are already pickled, so the dish carries built-in acidity and tang. A good-quality extra-virgin olive oil added at the end softens the briny bite and adds richness without masking the vinegar-forward flavor. No extra vinaigrette is necessary—the pickling liquid has already done the work.
The Ingredients
- Pickled beets: I use homemade Spicy Quick Pickled Beets, but any quick-pickled, canned or store-bought pickled beets will work.
- Extra-virgin olive oil: A generous drizzle balances the briny, vinegary notes and brings silkiness.
- Lemon zest, capers and Italian parsley: These bright, herbal and briny accents provide contrast and freshness to the sweet, tangy beets.
How to Make This Recipe
- Remove the pickled beet slices from the jar with a fork or slotted spoon, leaving most of the brine behind.
- Arrange the slices on a serving platter and drizzle with extra-virgin olive oil.
- Finish with finely grated lemon zest, drained capers and whole Italian parsley leaves.
- Serve immediately.
That’s it — a simple, elegant salad that lets pickled beets shine.
This Pickled Beet Salad pairs especially well with richer mains like burgers or roasted fish and is a natural match for lentil salads and other legume-based dishes. The bright acidity cuts through heavier flavors and refreshes the palate.
FAQs
Yes. Any pickled beets—homemade, canned or store-bought—will work for this salad.
You can assemble it a few hours in advance and refrigerate, covered, but it’s best made right before serving so the olive oil and fresh herbs stay lively.
Leftovers can be tightly covered and refrigerated for a couple of days. The flavors will remain bright but the parsley may wilt over time.
Related Recipes
Want more ways to enjoy pickled beets? Try these complementary ideas from the same collection:
-
Herbed Potato Salad with Capers and Pickled Golden Beets (No Mayo)
-
Beef Lindström
-
Nordic Avocado Toast with Pickled Beets and Egg
-
Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
Recipe
Pickled Beet Salad
5 minutes
5 minutes
4 -6 servings (2 cups)
119kcal
Kristi
Ingredients
- 2 cups Spicy Quick Pickled Beets (or other pickled beets)
- 3 tablespoons extra virgin olive oil
- Finely grated zest of one lemon
- 1 tablespoon capers, drained and rinsed
- A handful of Italian parsley leaves, removed from stems
Instructions
- Arrange pickled beet slices on a platter. Drizzle with olive oil, then sprinkle with lemon zest, capers and parsley leaves. Serve immediately.
Nutrition
Carbohydrates: 6 g |
Protein: 1 g |
Fat: 11 g |
Sodium: 210 mg |
Fiber: 2 g |
Sugar: 4 g
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