Pickled Beet Salad with Chive Oil

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Quick pickled beets tossed with chive oil, feta cheese, and pepitas.

Pickled Beet Salad with chive oil, vegetarian entree

Quick pickled vegetables and fruits add accent notes to creamy entrées and create memorable sassy side dishes like this salad of roasted beets, feta and pepitas. For entrées, think pickled tomatoes added to creamy asparagus risottos or pickled apples tossed into a celery root mash like in these Vegetarian Cornish pastries. For a side dish, make this roasted beet salad.

Wimpy Tips

If you want to turn this salad into a vegetarian entrée, just cook up some farro grain. While it’s warm, add the feta and chive oil so that the cheese melts a little. Feel free to add just a little chèvre. Just before serving, toss in the pickled beets and top with pepitas or pine nuts.

If you must have meat, like my Carnivorous Maximus husband, I recommend roasted pork loin or chicken as the entrée with this salad as a side (with or without the farro).

Pickled Beet Salad with Chive Oil
Prep time
Cook time
Total time
Recipe type: Salad
Serves: Makes 4 side salads or 2 entrees with farro grain added.
  • 4 medium beets
  • Extra-virgin olive oil
  • ½ cup minced shallots (about 1 large)
  • ¼ lemon
  • ¾ cup apple cider vinegar
  • 3 Tbsp sugar
  • 1 tsp kosher salt
  • ¼ tsp coarse black pepper
  • ¼ cup feta cheese
  • 2 Tbsp Chive Oil or to taste
  • 2 Tbsp Spicy Pepitas or pine nuts
  1. Remove the beet greens and save them for another use, and slice off the tails. Place the beets in a microwave-safe bowl and toss in olive oil. Cover with plastic and microwave until tender (this takes about 15 minutes in my microwave).
  2. When cool enough to handle, Peel, dice and pile them into a jar. In a small bowl, whisk together the shallots, juice from the lemon, vinegar, sugar, salt and pepper. Pour it over the diced beets and put a lid on the jar. Allow the beets to macerate in the pickling juice for 3 to 4 hours. Drain.
  3. Toss in the feta and Chive Oil. Top with pepitas or pine nuts.
  4. For a vegetarian entrée, add cooked farro grain.



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  1. says

    You always write such delicious, inspiring descriptions of your dishes! You have me craving some pickled vegetables ASAP. This weekend, I had the most delicious bibimpap bowl in Austin, but there were no pickled vegetables to be seen! It was sad, but they were still good of course. I’d love to try this salad, just gotta find me some beets!
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