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Tomato and Pickled Beet Salad

Tomato & Pickled Beet Salad


This simple salad packs a lot of flavor – it’s great year-round, but the colors are perfect for special holiday meals. I like to serve it as a side, so this recipe makes enough for four people if there are other side dishes being served.


  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil
  • 8 grape tomatoes, halved
  • 8 sliced pickled beets (see note), halved
  • 4 cups baby arugula
  • 1/2 teaspoon salt
  • 1/4 cup feta cheese


  1. In a large bowl whisk the olive oil and balsamic vinegar together. Add the diced tomatoes, pickled beets, arugula, and salt. Toss it all together.
  2. Top each serving with some feta cheese and enjoy!


Look for jars of pickled beets near the other pickles in the grocery store.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salads
  • Method: Toss
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 72
  • Sugar: 2.8g
  • Sodium: 415.1mg
  • Fat: 5.7g
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 3.8g
  • Fiber: 1g
  • Protein: 2.3g
  • Cholesterol: 8.3mg

Keywords: tomato salad, arugula salad, holiday salad