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Home » Recipes

Pickled Beet Salad

Published: Jul 1, 2021 · Modified: Jul 12, 2021 by Kristi · This post may contain affiliate links.

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Pickled Beet Salad on a plate.
Close up of Pickled Beet Salad.
Pickled Beet Salad on a plate.

Most of the time, pickled beets are served as a compliment to something else, playing a supporting role on the plate. But why not make them the star of the show now and then? This Pickled Beet Salad is the pickled beet's opportunity to shine, its moment in the spotlight. And you would never know from the complex and delicious nature of this salad that it is incredibly simple to prepare.

If you have a batch of Spicy Quick Pickled Beets in the refrigerator, it comes together in a matter of minutes and makes a sophisticated Nordic side dish for grilled meats and legumes, lentils in particular.

Pickled Beet Salad with Capers, Lemon Zest and Parsley on a platter.

Why This Recipe Works

This recipe works because we are taking the already acidic pickled beets and simply drizzling them with a good quality extra-virgin olive oil. They don't need a vinaigrette....the tangy, vinegary taste is built right in.

The Ingredients

Labeled ingredients for Pickled Beet Salad.
  • I make this salad with a batch of my Spicy Quick Pickled Beets, but any recipe for canned pickled beets, quick pickled beets or even store-bought pickled beets will work in this recipe.
  • A drizzle of good quality extra-virgin olive oil mellows out the briny beets.
  • A shower of lemon zest, capers and Italian parsley brings welcome freshness and contrast to the sweet zing of the beets.

How to Make This Recipe

  • Transfer the pickled beets to a platter with a fork or slotted spoon, leaving most of the brine behind in the jar.
  • Drizzle with olive oil.
  • Shower with whole Italian parsley leaves, lemon zest and capers.
  • Serve!

It doesn't get much easier than that!

Beet salad on a white platter with parsley and capers.

This Pickled Beet Salad is a natural compliment to Danish Burgers with Caramelized Onions and Lentil Salad. I ALWAYS serve them together!

Burger topped with caramelized onions next to roasted beets and lentil salad.

FAQs

Can I use pickled beets from the store rather than making them myself?

Yes! Any pickled beet will work with this recipe.

Can I make this salad ahead of time?

Since it comes together so quickly, I usually make this salad right before I plan to serve it. But you could definitely make it a few hours ahead of time if you like. Simply cover the salad with plastic wrap and store it in the refrigerator until you are ready to serve.

How do I store this pickled beet salad?

Any leftovers of this Pickled Beet Salad can be covered tightly and stored in the refrigerator for a couple of days.

Related Recipes

Looking for more ways to put those pickled beets to good use? Give these recipes from the blog a try!

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    Herbed Potato Salad with Capers and Pickled Golden Beets (No Mayo)
  • Beef Lindström on a plate topped with a fried egg next to roasted potatoes.
    Beef Lindström
  • Toast with sliced egg, avocado and pickled beets on a plate
    Nordic Avocado Toast with Pickled Beets and Egg
  • Salmon with mustard sauce, pickled beets and salad on a plate
    Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets
Pickled Beet Salad with Capers, Lemon Zest and Parsley on a platter.

Pickled Beet Salad

A fresh and easy pickled beet salad with lemon zest, capers and Italian parsley that makes a great compliment to grilled meats and legumes, lentils in particular.
Print Pin Rate
Course: lunch, Salad
Cuisine: Nordic, Scandinavian
Keyword: beetroot salad, easy beet salad, pickled beets
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 -6 servings 2 cups
Calories: 119kcal
Author: Kristi

Ingredients

  • 2 cups Spicy Quick Pickled Beets
  • 3 tablespoons extra virgin olive oil
  • Finely grated zest of one lemon
  • 1 tablespoon capers drained and rinsed
  • A handful of Italian parsley leaves removed from their stems

Instructions

  • Arrange pickled beet slices on a platter.  Drizzle with olive oil. Sprinkle lemon zest, capers and parsley leaves over the top.  Serve.

Nutrition

Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 133mg | Fiber: 2g | Sugar: 4g | Vitamin A: 272IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 2mg

If you loved this recipe, give it a star review! Also, snap a picture of your Pickled Beet Salad and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

More Nordic/Scandinavian Recipes

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    How to Make Smørrebrød (Danish Open Faced Sandwiches) at Home
  • Featured image for Cardamom French Toast.
    Easy Cardamom French Toast
  • Featured image of Quick Pickled Shallots.
    Quick Pickled Shallots
  • Crackers topped with Vegetarian Mushroom Pâtë and pickled shallots and mustard seeds.
    Vegetarian Mushroom Pâté

Reader Interactions

Comments

  1. Eleonor E Hellman

    July 10, 2020 at 2:42 pm

    Where is the recipe used for spicy beets. I have hunted and hunted without success. PLS show the recipe.

    Reply
    • Kristi

      July 10, 2020 at 2:58 pm

      Hi Eleonor,

      I will double check the link in the recipe. Thanks for letting me know! Here is the link for the beets.

      https://true-north-kitchen.com/spicy-pickled-beets/

      Please let me know if you are still having trouble.

      Thanks,
      Kristi

      Reply
      • Eleonor E Hellman

        July 10, 2020 at 3:02 pm

        Thanks for responding...however, there is no recipe for the spicy brine. PLS just send that spicy brine recipe...that's all I am requesting. Thanks, Eleonor

        Reply
        • Kristi

          July 10, 2020 at 3:06 pm

          The brine is all the ingredients except for the beets and the olive oil:

          Spicy Pickled Beets

          12-16 ounces small to medium-sized beets
          Extra virgin olive oil for drizzling
          1 cup distilled white vinegar
          1 cup water
          1/4 cup sugar
          1 teaspoon fine salt
          5 allspice berries
          10 juniper berries
          10 peppercorns
          1 bay leaf
          1/2 teaspoon dried chile flakes

          Preheat oven to 400 degrees. Scrub and trim beets. Place beets on a large piece of foil and drizzle them with olive oil. Using your hands, rub oil onto the surface of the beets. Fold foil over and seal the edges making a pouch. Place pouch on a baking sheet and transfer to oven. Roast beets for 45-60 minutes, or until tender when pierced with a knife. Smaller beets will take less time than larger ones.
          Remove beets from oven and open pouch. Let cool before handling. Once the beets are cool enough to work with, rub the skin off with a paper towel and slice into 1/2 inch thick wedges. Transfer to a quart sized mason jar.
          Meanwhile, heat remaining ingredients over medium-low heat until simmering and sugar has dissolved. Pour mixture into the jar with the beets. Allow to cool at room temperature. Cover and place in the fridge. Consume beets within two weeks.

          Reply
      • Eleonor E Hellman

        July 10, 2020 at 3:05 pm

        My bad...it's the SPICY BRINE recipe I need, not the full beet recipe. Thanks, Eleonor

        Reply
        • Kristi

          July 11, 2020 at 12:57 pm

          Hi again,

          I hope I was able to send you what you needed. Have a great weekend!

          Kristi

          Reply

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