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An Easy Pickled Beet Salad Recipe That’s Always In Season
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Let’s talk about a recipe that will set the stage for any gathering or meal. We’re not just talking about your run-of-the-mill party fare here. We’re talking about a superstar ingredient lineup featuring vegetables from the Golden State. Be prepared for our Easy Pickled Beet Salad to steal the show whenever you serve it! Thanks to ingredients like beets and artichokes that are always in season in California, this simple salad is perfect any time of the year.
What is Beet Salad?
When you think beet salad, you might picture beets on a plate but hold that thought. We’ve taken that humble salad and turned it into a showstopper. Imagine roasted, pickled beets alongside red onions and cauliflower that have been roasted to perfection, all tossed with marinated artichoke hearts, a sprinkle of pepitas, and crumbled feta cheese. This salad is a wonderful mix of flavors and textures served on its own or in crisp butter lettuce cups. It’s a side dish; it’s an appetizer; frankly, it’s whatever you want it to be!
The Star of This Appetizer – Our Easy, Quick Pickled Beets
Our small batch, Quick-Pickled Beets, are a delightful blend of sweetness and tang, crafted with a mix of apple cider vinegar and rice wine vinegar, perfectly balanced by a hint of sugar. Infused with a unique blend of spices, including mustard seed, celery seed, and a touch of red pepper flakes, they offer a vibrant burst of flavor with every bite.
Click here to make our recipe for Quick Pickled Beets.
Canned Beets? Yes, You Can!
Short on time and can’t make a batch of pickled beets? No worries. Store-bought canned beets are fine for this salad, but the salad will miss the briny, sour taste that pickling the beets lends to the mix. Just be sure to add a small amount of vinegar or a touch of your favorite vinaigrette to the beet salad to balance the rest of this recipe’s flavors.
It’s all about making life easier without sacrificing taste. This little hack ensures that this beet salad recipe is still delicious and incredibly simple to throw together if you’re in a pinch for time.
At the Root of California’s Bounty
Every bite of this beet salad celebrates what California does best—grow amazing produce. From the earthy beets to the tangy artichokes, we’re talking about ingredients that tell the story of the Golden State’s rich, fertile lands. Choosing CA GROWN means getting the freshest flavors on your table while supporting our state’s farmers and sustainable farming practices.
The Perfect Match: What Goes With This Beet Salad?
Wondering what to pair with this colorful creation? This recipe’s tangy, sweet notes play nicely with almost anything. Feel free to think outside the box—grilled steak, creamy risotto, or even a simple, rustic loaf of bread. The salad’s versatility makes it the perfect partner for a cozy night in or your next dinner party.
Kick-Off Dinner with a Bang: More Beet Salad Recipes to Try Next!
While we are big fans of our version, the truth is, there are a ton of really delicious beet salads out there that you should try. Each recipe is unique and delicious in its own way, exploring the full potential of California beets.
Grape-Roasted Beet Salad with Serrano Pepper Dressing
This recipe from Hola Jalapeno is a feast for the senses! California table grapes are in season from May to January and are vital to this recipe. They add texture and flavor to the final dish and make a delicious marinade for the roasted beets.
Click here to make this recipe for beet salad.
Roasted Beets, Hazelnuts, and Fresh Mozzarella with Honey Bacon Vinaigrette
This vibrant, sweet, savory salad from California Wines is finished with toasted nuts, creamy fresh mozzarella, and a decadent bacon vinaigrette. Looking for a wine pairing? This recipe is perfect paired with a California White Blend or Pinot Noir.
Click here to make this recipe for beet salad.
Pear Salad with Roasted Beets and Honey Vinaigrette
California pears are in season from July to November, so you only have a short window during the year to make this beet salad, but it’s worth planning to indulge.
This beet salad recipe from G Free Foodie is a showstopping first course. Set several pears on a cutting board or platter for an impressive buffet display, or serve a single-plated pear salad to really wow your guests!
Click here to make this recipe for beet salad.
Beet Carpaccio with Burrata
This recipe from Salt & Wind is just as fitting as a light lunch or an elegant appetizer at your next dinner party. This beet salad is simple and delicious any way you serve it.
Click here to make this recipe for beet salad.
Winter Beet and Citrus Salad with Dates and Almonds
Sweet, tart, crunchy, tangy—this colorful salad from California Wines has it all. Its contrasting textures and surprising flavors keep you returning for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops to make it a meal.
Click here to make this recipe for beet salad.
California Roasted Beet & Avocado Salad
California avocados are in season from March to September, which means you can enjoy this take on the classic for a full 6-months out of the year.
Click here to make this recipe for beet salad.
Inspired yet? We thought so! Whip up this beet salad masterpiece, snap a photo, and share it with us using #CAGROWN.
We love seeing your creations and celebrating the beauty of California-grown produce together. And if you’re hungry for more, check out our Pinterest for endless inspiration to keep your kitchen buzzing with fresh ideas.
Pickled Beet Salad
Ingredients
For the salad:
- 2 cups pickled beets diced
- 1 cup artichoke hearts diced
- 1 cup hearts of palm diced
- 1 cup cauliflower florets roasted, about ½ head
- 1 red onion diced, roasted
- 3 TBSP olive oil divided
- salt and pepper to taste
- 1 TBSP beet pickle liquid or more to taste. *substitute favorite vinegar or vinaigrette if beets are not pickled
For serving:
- 2 heads butter lettuce or 2 heads romaine lettuce
- 1 cup feta cheese crumbled
- ½ cup pumpkin seeds
Instructions
- Preheat your oven to 450°F. ( 230℃)
- In a mixing bowl, toss cauliflower florets with 2 tablespoons olive oil and salt and pepper, until evenly coated. Spread evenly on a sheet tray and roast for 20 minutes, or until edges are charring.
- Separately, toss the diced red onions with remaining 1 teaspoon of olive oil and salt and pepper. Evenly spread the onions on a sheet tray and cook for 8 to 10 minutes.
- Allow cooked cauliflower and red onion to chill in the refrigerator for about 20 minutes, or until completely cooled.
- Toss pickled beets, artichoke hearts, hearts of palm, cauliflower, red onion, and pickle liquid in a large bowl until well combined. Serve immediately, or make ahead and store refrigerated up to 24 hours in advance.
- To serve:
- Thoroughly wash lettuce and trim any blemished or brown parts.
- If using butter lettuce, pull individual leaves from the head and arrange on a serving platter to be filled with vegetable mixture.
- If using romaine, trim the base and dark green top off of each head, then cut into 3” sections. Arrange the slices of lettuce on a platter.
- Fill each lettuce cup with a few tablespoons of the salad mixture.
- Garnish with crumbled feta and pumpkin seeds.
Notes
Nutrition
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