The hunt for the best beet salad recipe is over with this Mediterranean Pickled Beet Salad!
This is the best Beet Salad recipe - from the sweet beets to the deep note of cumin, the acidity of apple cider vinegar and the deep acidic flavor of balsamic, to the crunch of walnuts, and round it out with the sharpness of the red onion. So much yum happening and it comes together so easily!
Beets are delicious on their own, but as everyone knows, pickled beets are the winner. I hope this becomes one of your go-to beet recipes, because nothing compares to all the amazing flavors happening in this dish. And if you end up with leftover beets, try this Creamy beet pasta that's bright and scrumptious!
This recipe has my two favorite vinegars - apple cider for the pop of acidity, and balsamic for a deeper, more rich acidic note, giving this beet salad my signature pickled beet flavor. With a light note of a stable Mediterranean spice - cumin, to round out the acids.
The walnuts add the perfect amount of crunch, that is so necessary! The red onion give this beet salad recipe the perfect sharp edge. Not to mention parsley, one of the best Mediterranean herbs to lighten it all up!
HOW TO COOK BEETS
Beets are pretty easy to cook, but if you'd like to avoid cooking them, there are a cooked and packaged option in most grocery stores.
Here's how to cook beets: In a pot of boiling water, add beets and let boil for 30-40 minutes, or until fork-tender. Strain from water and let sit at room temp until completely cool.
FOR THIS BEET RECIPE, YOU WILL NEED:
- Cutting board. I've had this style of cutting boards for years and love having multiple light weight options, for meals that I'm using veggies and seafood.
- A knife.
- A large pot.
- Measuring cups and measuring spoons.
INGREDIENTS YOU'LL NEED
- 4 extra large raw beets, about 8 cups diced
- ¼ cup extra virgin olive oil
- 3 tablespoon cup apple cider vinegar
- 2 tablespoon balsamic vinegar
- ¼ of a large red onion thinly sliced
- 1 tbsp cumin
- 1 tsp salt
- 1 cup walnut halves reserve ¼ cup to garnish
- ½ cup fresh parsley roughly chopped
HOW TO MAKE THIS BEET SALAD RECIPE
- Boil beets whole for 30-40 minutes, until fork tender.
- Let cool, then remove the skin and cut into cubes to place in a large mixing bowl.
- To the bowl, add the olive oil, vinegars, red onion, cumin, salt and walnuts, leaving some for garnish. Stir until combined.
- Place in the fridge for about 30 minutes for the beets to absorb the flavors.
- Garnish with roughly chopped parsley and walnuts to serve.
Spotlight! One of the ladies in my cooking club made my recipe and I thought to share - the parsley garnish looks so whimsical!
SERVING SUGGESTIONS
This beet salad recipe can be served with any side of protein. It's especially delicious with grilled steak or alongside our Chicken Shawarma recipe.
If you're up for having seafood to go along with this salad, then make this Rosemary Parmesan Crusted Fish recipe!
CAN YOU MAKE THIS RECIPE IN ADVANCE
Yes! I typically make this recipe at lunch time in order to give the beets time to soak in the vinegar.
HOW LONG CAN THIS RECIPE LAST
When I make this Mediterranean Pickled Beet Salad, I typically double the recipe, and my family enjoys it over the week. It lasts up to 7 days in the fridge. This recipe makes a great lunch meal prep or a healthy side dish for dinner! I highly recommend meal prepping this recipe!
FAQ
Yes, you can use golden beets instead of red beets or use both to create a colorful and slightly milder-flavored salad.
Beets are rich in vitamins, minerals, and antioxidants, making this beet salad a super nutritious choice. They are also known to support heart health and may help lower blood pressure. All around, win win!
Though beets are absolutely delicious and nutritious, they may stain clothes, hands or your cutting board. Wearing gloves while handling beets can prevent stains on your hands. To prevent staining on your cutting board, use a plastic or glass cutting board instead of wood. Otherwise, wash it right away.
Yes, you can either add protein to the salad, or serve on the side. Grilled chicken, grilled pork, steak, or grilled tofu are your best bet for added protein.
One of the best ways to eat beets is freshly cooked with added vinegar to enhance the nutrition consumed. Adding apple cider vinegar provides much more health benefits and digestive health to the already nutritious beets. This pickled beet salad with walnuts is the absolute best and healthiest way to eat beets!
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Mediterranean Pickled Beet Salad
Ingredients
- 8 cups raw beets, diced (about 4 extra large beets)
- ¼ cup extra virgin olive oil
- 3 tablespoon apple cider vinegar
- 2 tablespoon balsamic vinegar
- ¼ of a large red onion thinly sliced
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 cup walnut halves reserve ¼ cup to garnish
- ½ cup fresh parsley roughly chopped
Instructions
- Boil beets whole for 30-40 minutes, until fork tender.
- Let cool, then remove the skin and cut into cubes to place in a large mixing bowl.
- To the bowl, add the olive oil, vinegars, red onion, cumin, salt and walnuts, leaving some for garnish. Stir until combined.
- Place in the fridge for about 30 minutes for the beets to absorb the flavors.
- Garnish with roughly chopped parsley and walnuts to serve.
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