Pickled Beet Salad

This pickled beet salad features layers of crisp greens, tender broccoli, and tangy pickled beets, all coated in an orange-balsamic vinaigrette. It’s a vibrant, colorful side dish that adds a burst of flavor to any fall or winter meal.

Course Salad

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 1

Cook Time 10

Total Time 1 10

Servings

Calories 267kcal

Author Rachel

Ingredients

For the pickled beets:

2 medium beets peeled and thinly sliced (boiled for 20 minutes or raw if you prefer crunchier beets)
1 cup apple cider vinegar
1 cup water
4 tablespoons maple syrup or agave syrup
2 teaspoons salt
1 teaspoon whole peppercorns

Salad:

2 cups broccoli florets cooked or raw, see notes
6 cups mixed greens packed
¼ cup red onion sliced
½ cup walnuts chopped, or slivered almonds (optional)

Dressing:

½ cup orange juice freshly squeezed
2 tablespoons balsamic vinegar
1 tablespoon maple syrup more to taste
1 tablespoon dijon mustard
⅛ teaspoon salt
dash of black pepper

Instructions

Start by pickling the beets. In a small saucepan, combine the apple cider vinegar, water, maple syrup, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Add the sliced beets and peppercorns to a glass jar or container, then pour the hot pickling liquid over them, ensuring the beets are fully submerged. Allow the beets to cool to room temperature, then cover and refrigerate for at least 1 hour or overnight to pickle.
Once the beets are pickled, prepare the salad. In a large bowl, combine the mixed greens, cooked broccoli florets, sliced red onion, and walnuts (if using). Season with salt and pepper to taste.
In a small bowl, whisk together the orange juice, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Finally, add the pickled beets to the salad and gently toss to combine. Serve the pickled beet and broccoli salad immediately, or refrigerate until ready to serve. Enjoy this vibrant and flavorful vegan dish as a refreshing side salad or light main course!

Notes

Timer saver: Don’t have time to pickle beets? Use 2 15-ounce cans of pickled beets instead.

Store leftover pickled beets in the refrigerator for up to 6 weeks.

Broccoli: While you can use raw broccoli, I like to cook mine. For a quick option, I like to steam or boil it for a few minutes, then place it in an ice bath to stop the cooking process and cool it down quickly for the salad. You can also roast broccoli in an oven or air fryer.

Don't have fresh orange juice? I also love this balsamic dressing with tahini.

Nutrition