Pickled Red Beet Salad

Who can resist the beautiful lure of a delicious and nutritious Pickled Red Beet Salad? Bright, red and full of charm and flavor, this salad is the perfect tasty side for your next meal, cookout or holiday gathering!

Why We Love It

Growing up, red beets were designated as a canned side that happened occasionally at dinner. I was never really gaga over them. They were just kind of there, but easily forgettable.

It wasn't until I started hosting Thanksgiving that my feelings on beets started to change. That's mainly because my MIL, who always politely insists on bringing something, brought baby pickled beets one year. They were from her local farmer's market and the taste and texture was absolutely amazing! Tender and sweet, with just the right amount of pickling, they forever changed the way I thought about beets.

Now, instead of being a vegetable that's ill regarded in my house, beets are requested and welcomed--not only at Thanksgiving, but also at Easter when I make my Ham and Swiss Cheese Sliders.

I'll never go back to the canned. The taste of beets from the farmer's market is far too superior. So when we're not enjoying that version (which only happens a few times a year), we are left in a bit of a beet void. Fueled by the desire to change that, I started buying raw beets and learned a lot along the way about how to store and prepare them (which I walk you through below in Beets 101). Not to toot my own horn, but I also crafted a pretty good pickled beet salad out of them!

Now, with Pickled Red Beet Salad under my belt, I no longer have to wait for a farmer's market trip. And with a few extra tasty ingredients that sets it apart from your standard pickled beet dish, we have a special salad to enjoy that is perfect for cookouts and picnics--or on any night when we're in the mood for something nutritious and extra tasty to enjoy with dinner.

Why You'll Love It

Typically there are two types of people out there when it comes to beets. You either love them or you hate them, and there's usually not much wiggle room in between. The fact that you're still reading this though tells me one of two things: either you're a beet lover, or you're on the other side of the fence but open to changing that. If you fall more into that last category, I totally understand. I was right there with you about ten years ago. Sometimes it's all about finding the right beet experience. But don't worry, because Pickled Red Beet Salad is here to help you with that!

What are some good reasons to give this salad a try? Well for starters, beets are amazingly nutritious. High in potassium and vitamin C, it is hard for any vegetable to beat a beet (sorry, couldn't resist). When stored and prepared properly, beets have a wonderful robust flavor that's incredibly distinct and delicious. Plus we add red peppers and red onion to ride alongside with them in this salad, which adds a little extra sweetness and flavor.

I will be honest and tell you here that there is a little bit of work in prepping raw beets (especially if you're a rookie at this). But once that part is out of the way, it's smooth sailing to a delicious salad that looks so pretty at cookouts and tastes absolutely delicious with grilled meat and sandwiches!

Pickled Red Beet Salad Ingredients

• 4 cups beets, skinned and cut into 1 inch squares
• 2 red peppers, diced
• 1 medium red onion, diced
• 1 cup sugar
• 1 cup white wine vinegar

How to make Pickled Red Beet Salad

You'll want to gather the following equipment:

• vegetable brush
• vegetable peeler
• cutting board
• santoku or chef's knife
• large pot with lid
• colander
• large mixing bowl
• measuring cups
• mixing spoon or wooden salad spoons
• slotted spoon (for serving)

Before starting:

• Prep the beets (refer to Beets 101 at the end of this post for advice)
• Dice the red peppers and onion

Place the prepared, cut beets into a large cooking pot. Fill the pot with water until beets are just covered. Cover with lid, place on stovetop and bring to a rolling boil. Reduce heat and continue to cook beets over a gentle boil until tender, usually 20-25 minutes.

Place a colander over a large mixing bowl. Drain beets in colander, allowing boiled beet water to drain into mixing bowl. Return 4 cups of the drained beet water to the cooking pot (discard any additional water).

Place the diced peppers and onions in the cooking pot. Add the sugar and white wine vinegar. Return the pot to the stove and bring to a boil. Reduce heat and continue to cook until peppers and onions are slightly tender, about 5 minutes.

Transfer beets from colander to large, empty mixing bowl. Then add the entire contents of the cooking pot (water included) to the large bowl.

Stir the mixture and allow to cool.

Store in an airtight container and refrigerate for 2 hours before serving (this duration helps to chill the salad and blend the flavors further).

Pickled Red Beet Salad goes really well with hot dogs and many other cookout faves! Which one will you like it with best?

Pickled Red Beet Salad Leftovers?

Refrigerate, store in an airtight container and enjoy within 5 days.

You may also choose to jar and seal Pickled Red Beet Salad (if choosing this option, let the salad cool completely after it is made, do not refrigerate and then transfer to jars). It will keep on a stable shelf for 6 months.

Beets 101

When you buy beets from the store or vegetable stand, they typically still have their long greens attached. Because they are a root vegetable, they are often dusty and dirty on the outside, much like a potato. In order to prep your raw beets for this salad and for other dishes, follow these helpful tips:

• When you first bring the beets home, trim the top greens off, leaving only one inch of the stalk attached
• Store them in the crisper drawer of your refrigerator UNSCRUBBED for up to 2 weeks
• When ready to use, gently scrub the outside of the beets with a vegetable brush under running water
• Once relatively clean, pat dry with a paper towel
• Trim off the remaining stalk and end root, then use a vegetable peeler to remove the outer skin
• Use a santoku or chef's knife to cut into desired size and shape (for this recipe, we cut beets into 1 inch cubes so they cook faster and are easier to eat)