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–+ servings
Overhead shot pickled beet salad.
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5 from 6 votes

Pickled Beet Salad Recipe

Ready in just 5 minutes, this quick and easy Pickled Beet Salad is perfect for summer! It's sweet, tart, creamy, and an easy last minute side dish to throw together for a cookout or BBQ. Double or triple the recipe if you have more mouths to feed!
Prep Time5 minutes
Total Time5 minutes
Course: Salads
Cuisine: British
Keyword: beet salad, beetroot, cookout, easy, healthy, low carb, quick, summer
Servings: 4 people
Calories: 162kcal
Author: Bethany Galloway

Ingredients

  • 1/4 cup mayonnaise 57.5g (see note 1)
  • 1/4 cup full fat Greek yogurt 70g (see note 2)
  • 1/4 - 1/8 tsp garlic powder to taste (see note 3)
  • 1.5 cups sliced pickled beets 210g
  • 2-3 handfuls of mixed spring greens or arugula
  • 1 tbsp fresh dill finely chopped
  • Chopped walnuts to garnish (optional)
  • salt & pepper to taste

Instructions

  • Add mayonnaise, Greek yogurt, garlic powder, dill, salt, and pepper together in a bowl and mix well.
    Step 1. add mayo mixture together
  • Add pickled beets and mix.
    Step 2. mix in the beets
  • Add mixed spring greens and mix. You don't have to coat these completely.
    A Pickled Beet Salad consisting of a bowl of greens with a pink dressing on top.
  • Sprinkle will fresh dill and chopped walnuts if desired and serve.
    Step 4. sprinkle with dill and serve

Notes

  1. Mayonnaise: You can substitute mayonnaise for garlic mayo, or a vegan alternative.
  2. Yogurt: You can substitute full-fat Greek yogurt for 0% or a vegan alternative.
  3. Garlic powder: Start with 1/4 tsp of garlic powder and add an extra if you want to. I tend to use garlic mayo and add 1/4 tsp garlic powder.

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 9.8g | Protein: 3g | Fat: 12.5g | Saturated Fat: 2.8g | Cholesterol: 8mg | Sodium: 118mg | Fiber: 1.8g | Sugar: 5.6g