Tomato and Pickled Beet Salad
This pickled beet salad packs a lot of flavors – fresh tomatoes, earthy beets, peppery arugula, and a sprinkle of feta cheese. 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 other side dishes are on the menu.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Toss
- Cuisine: American
Ingredients
Scale
- 1 teaspoon balsamic vinegar
- 1 tablespoon olive oil
- 8 grape tomatoes, halved
- 8 slices pickled beets, halved (see note)
- 4 cups baby arugula
- 1/2 teaspoon kosher salt or to taste
- 1/4 cup crumbled feta cheese
Instructions
- In a large bowl whisk the olive oil and balsamic vinegar. Add the diced tomatoes, pickled beets, arugula, and salt. Toss it all together.
- Top each serving with some feta cheese and enjoy!
Notes
Look for jars of pickled beets near the other pickles in the grocery store. I like to buy Aunt Nellie’s brand – the beets are already sliced and just need to be halved for the salad.
Substitutions: Use other greens like spinach or butter lettuce. You can also swap the feta for crumbled goat cheese.
Nutrition
- 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
Find it online: https://www.girlgonegourmet.com/tomato-pickled-beet-salad/
