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    Home > Salads & Dressings > Pickled Beet Salad with Feta, Arugula and Dijon Vinaigrette

    Pickled Beet Salad with Feta, Arugula and Dijon Vinaigrette

    Published: Jan 18, 2015 · Modified: Apr 8, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pickled Beet Salad with feta and arugula

    This is a recipe for Pickled Beet Salad with Arugula, Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets for a side dish.

    Easy Healthy Pickled Beet Salad with Arugula and Feta and a wonderful dijon dressing.

    Tangy and sweet pickled beets, peppery arugula, salty feta. Perfect combo of flavors …

    This garnet colored vegetable when simply roasted, is absolutely beautiful in side salads with greens.

    Why not incorporate the wild flavor of pickled beets into a side salad? Starting with arugula, I found a topping of crumbled feta to be a suitable partner for the beets and a wonderful creamy dijon dressing a perfect compliment.

    As I’ve mentioned before on this blog, my friend Greg and I gather in his kitchen every Fall and pickle the heck out of thirty pounds of Colorado grown organic beets. It’s a festive and calculated event… we’ve got the process down. If you’re looking for an old fashioned recipe for pickling beets, take a look at my post for Pickled Beets, How to Pickle Beets the Old Fashioned Way, A Step by Step. it’s one of the most popular posts on my blog. Pickled Beet lovers unite!

    Recipe for Pickled Beet Salad with Feta

    I hope you give this Pickled Beet Salad a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite beet salad recipe, let me know, I’d love to give it a try.

    And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

    Easy Healthy Pickled Beet Salad with Arugula and Feta and a wonderful dijon dressing.

    Pickled Beet Salad with Arugula and Feta

    Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets for a side dish.
    5 from 1 vote
    Print Pin Rate
    Course: Salads, Salad Dressings and Vinaigrettes
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 243kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons white wine vinegar
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon freshly ground pepper
    • 1/2 preserved lemon minced
    • 1/3 cup olive oil
    • 1 very fresh egg yolk
    • 4 cups arugula
    • 1 cup pickled beets slices halved
    • 1/2 cup feta cheese
    Prevent your screen from going dark

    Instructions

    • In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the raw egg yolk and stir until well blended.
    • Add the arugula and beets and toss to coat well.
    • Divide the salad among individual plates. Sprinkle on the feta and drizzle with the dressing.

    Nutrition

    Calories: 243kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 308mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Pickled Beet Salad …It’s what’s for a Side Dish

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    Reader Interactions

    Comments

    1. Chris says

      January 26, 2015 at 12:50 pm

      So as I was reading this post, I thought of that Remax 80’s picture you posted and you looked so familiar in that picture. I have been racking my brains for who you looked like and it just now hit me – Markie Post! The actress in Night Court wore her hair just like that back then. Sorry…I’m slow and it just clicked.

      Reply
      • Lea Ann Brown says

        January 29, 2015 at 8:34 am

        aw-right. Heading over to Google Markie Post. Always good to hear from you Chris.

        Reply
    2. Barb Behmer says

      January 24, 2015 at 2:49 pm

      I love, love,love beets. Luckily, so does my d-i-l. Either the place you bought the wine was so hectic the bartender/server didn’t notice the dirty glass or their cleanliness standards are below par. I definitely would ask for a new glass and a new pouring. Sometimes, things like this turn us off from patronizing the restaurant again.

      Reply
      • Lea Ann Brown says

        January 29, 2015 at 8:35 am

        I asked for a new glass, and as soon as it arrived, worried that they had wiped it down with a bad rag and reserved. 🙂

        Reply
    3. Rocky Mountain Woman says

      January 22, 2015 at 9:24 am

      5 stars
      I used to pickle beets when my kids were younger. Maybe this fall I’ll give it a whirl again!

      This salad looks wonderful. I’d ask for a clean glass!

      Reply
      • Lea Ann Brown says

        January 23, 2015 at 6:30 am

        I love pickling beets RMW. And with most everything, better than store bought.

        Reply
    4. Carol at Wild Goose Tea says

      January 21, 2015 at 5:35 pm

      Such a simple salad. But the colors and the artful way you arranged it makes it special.

      Reply
      • Lea Ann Brown says

        January 23, 2015 at 6:29 am

        Why thank you Carol.

        Reply
    5. Susan says

      January 21, 2015 at 12:18 pm

      I love beets prepared in any fashion but in this salad they sound perfect pickled. I guess I would have asked for another glass. Hopefully, their dishwasher was just out of spot removing agent 🙂

      Reply
      • Lea Ann Brown says

        January 23, 2015 at 6:29 am

        I’m with you on beets. Love them. And yes, they definitely needed to grab a bottle of that blue stuff.

        Reply
    6. John@Kitchen Riffs says

      January 21, 2015 at 10:39 am

      That glass is disgusting. It’s probably “just” water spots and “probably” safe to drink from, but we eat and drink with our eyes — and any good restaurant knows that. Or should. Can’t believe they’d serve wine like that — what was the waiter thinking? Anyway, love beets and love goat cheese. They pair so well, don’t they? Good stuff — tanks.

      Reply
      • Lea Ann Brown says

        January 23, 2015 at 6:27 am

        And with the west sun shining in the window, those water spots just shined. 🙂 The waiter wasn’t thinking. Thanks John.

        Reply
    7. pam (Sidewalk Shoes) says

      January 19, 2015 at 1:12 pm

      I’ve had my pickled beets aging and I was just thinking yesterday that it’s probably about time to pop open a jar. Eeeks to that glass!

      Reply
    8. Sam @ My Carolina Kitchen says

      January 19, 2015 at 5:15 am

      My husband has been begging for beets and this just might be the one I could make and please him. I’m not a big beet fan myself, but the goat cheese is a favorite. As far as the glass is concerned, I would ask for another one and cross my fingers they just didn’t wipe it down and return the same one. Most restaurants we patronize wouldn’t do that I don’t think.
      Sam

      Reply
      • Lea Ann Brown says

        January 19, 2015 at 6:44 am

        I had my doubts about this one Sam. A peculiar place.

        Reply
    9. Heather says

      January 18, 2015 at 6:44 pm

      You had me at pickled beets!

      Reply
      • Lea Ann Brown says

        January 19, 2015 at 6:45 am

        Have I not given you a jar of the 2014 batch?

        Reply
    10. cheri says

      January 18, 2015 at 3:28 pm

      HI Lea Ann, I think I’m going to have to pickle some beets, fantastic recipe. Growing up my mom pickled beets every year, we could not find the recipe, will be using this. thanks!

      Reply
      • Lea Ann Brown says

        January 19, 2015 at 6:47 am

        I think this recipe is really good. And fresh pickling spices sure help.

        Reply
    11. Dan says

      January 18, 2015 at 3:08 pm

      Yay! I’m in. Two of my favs, goat cheese and your beets!

      Reply
      • Lea Ann Brown says

        January 19, 2015 at 6:47 am

        Thanks Dan. Look forward to our wine night next week.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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