Print

Tomato and Pickled Beet Salad

tomato pickled beet salad on a white plate.
Save Recipe

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.

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

  1. In a large bowl whisk the olive oil and balsamic vinegar. Add the diced tomatoes, pickled beets, arugula, and salt. Toss it all together.
  2. 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.Β 

Nutrition

Keywords: tomato salad, arugula salad, holiday salad recipe, pickled beet salad