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Pickled Beet Salad with Chive Oil

Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Course: Salad
Calories: 0
Author: Susan Pridmore


  • 4 medium beets
  • Extra-virgin olive oil
  • 1/2 cup minced shallots about 1 large
  • 1/4 lemon
  • 3/4 cup apple cider vinegar
  • 3 Tbsp sugar
  • 1 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 1/4 cup feta cheese
  • 2 Tbsp Chive Oil or to taste
  • 2 Tbsp Spicy Pepitas or pine nuts


  • 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).
  • 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.
  • Toss in the feta and Chive Oil. Top with pepitas or pine nuts.
  • For a vegetarian entrĂ©e, add cooked farro grain.