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–+ servings
Pickled beet salad in a lettuce cup.

Pickled Beet Salad

Meg van der Kruik
This magenta-hued beet salad is a symphony of flavors & textures. It’s a side, it's an appetizer, & frankly, it’s whatever you want it to be.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Cilhl time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 24 servings
Calories 65 kcal

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

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.

Nutrition

Calories: 65kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 6mgSodium: 193mgPotassium: 265mgFiber: 1gSugar: 3gVitamin A: 487IUVitamin C: 4mgCalcium: 42mgIron: 1mg
Keyword always in season, appetizer, artichoke, beet, beet salad, easy appetizers party, marinated artichoke hearts, pickled beet
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