Pickled Red Beet Salad

Pickled Red Beet Salad is the perfect tasty and nutritious side for your next dinner, cookout or holiday gathering!

Before you even say anything, I know.

Not everyone is a beets fan. In fact, there are really only 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.

So I'll keep this short. I experienced a beets revelation about 10 years ago at a family picnic. That's when I first tried this delicious Pickled Red Beet Salad (thanks, Aunt Sally!). Because you see, before that, all I'd ever had were canned beets (insert gag reflex here).

With freshly prepared beets, red peppers and red onions, this amazing beet side dish has the ultimate trifecta of beautiful red produce and flavor. It cooks on the stovetop in a simple brine, which accentuates the flavors--especially when this delish salad can marinate overnight in the fridge.

Trust me, beets in this salad taste amazing--and winning me over was no small feat. This chilled, bold and tangy pickled side dish pairs perfectly with all my favorite grilled favs and also makes an excellent addition to the holiday table--especially at Easter and Thanksgiving.

Why You'll Love It

Pickled Red Beet Salad Ingredients

For a complete list of ingredients with measurements, see the printable recipe card below

• fresh, raw beets- the tangy star of the salad; you'll want to grab a pair of kitchen gloves to handle them
• red peppers- for a little added sweetness and pep
• red onion- not only does this accentuate the beets and peppers, it looks so pretty
• sugar & white wine vinegar- a basic brine is all you need for this delicious pickled salad

How to Make Pickled Red Beet Salad

For a more detailed set of instructions, see the printable recipe card below

1. Wearing gloves, prepare beets; then place into a large cooking pot. Cover beets with water and bring to a rolling boil. Reduce heat and cook an additional 20-25 minutes.
2. 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).
3. Add the diced peppers and onions in the cooking pot. Then add the sugar and white wine vinegar. Return the pot to the stove and bring to a boil; reduce heat and cook until peppers and onions are slightly tender, about 5 minutes.
4. Transfer beets from colander to large, empty mixing bowl. Then add the entire contents of the cooking pot (water included) to the large bowl.
5. Stir the mixture and allow to cool.
6. Once cooled completely, you may can the beet salad and place in a pantry, or chill and refrigerate for a minimum of 2 hours before serving.

Helpful Tips for this Recipe

• When cooking the beets, make sure they're fork tender. They shouldn't be mushy, but not too hard either. They won't really soften in the salad, so you want to make sure they are cooked well enough before you remove them from the pot.

• You may choose to slice the beets in round circles, provided that they're not too big. I tend to buy beets on the large side, so I always cut mine into bite sized pieces for easier eating.

• Beets do get a little messy when you're peeling and cutting them. Be prepared for that glorious, deep red beet juice! Wear an apron! You may also wish to wear kitchen/latex gloves so your fingernails won't get stained!

Storing Pickled Red Beet Salad

Refrigerate, store in an airtight container and enjoy within 1 week.

You may also choose to jar and seal Pickled Red Beet Salad (if choosing this option, be sure to use sterile equipment, let the salad cool completely after it is made, and transfer to jars rather than refrigerating). 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're a root vegetable, they're 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)

What to Serve with Pickled Beet Salad

Pickled red beet salad pairs well with several grilled proteins and cookout favs. We also like it with Ham and Swiss Cheese Sliders.

Other holiday dinner side dishes can include Cheddar Parmesan Mac and Cheese, Asparagus Tomato Salad, Cheesy Carrot Casserole, Broccoli Crunch Salad and Creamy Dijon Sauce.

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