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Quick Pickled Beet Salad

A fresh, tangy, and vibrant beet salad made with a quick homemade pickling brine for bold flavor in minimal time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Eastern European
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 medium fresh beets
  • 0.25 cup apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey or sugar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 small red onion thinly sliced
  • 1 tbsp fresh dill chopped

Equipment

  • Pot
  • Knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Boil beets until fork-tender, about 25–35 minutes. Cool and peel.
  2. Slice beets into thin rounds or wedges.
  3. Whisk vinegar, olive oil, honey, salt, and pepper.
  4. Toss beets and red onion with dressing.
  5. Marinate 15–60 minutes before serving.

Notes

Chill for deeper flavor. Keeps up to 4 days refrigerated.