Pickled Beet Salad with Chive Oil

5 from 1 vote

Pickled beets tossed with goat cheese, chives and pepitas in a chive oil vinaigrette.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Salad

Cuisine: Any

Keyword: pickled beet salad

Servings:

Calories: 315.9kcal

Author: Susan Pridmore

Remove the beet greens and save them for another use.
Slice off the beet taproots and discard.
Place the beets in a microwave-safe bowl and coat with olive oil. Cover with plastic and microwave until tender (this takes about 15 minutes in my microwave, depending on the size of the beets).
Note: you can also cook beets on the stovetop by simmering in water or in the Instant Pot.
When the beets are cool enough to handle, peel, dice, and pile them into a jar.
In a small bowl, whisk together the vinegar, lemon juice, shallots, sugar, salt, peppercorns, and mustard seeds until the sugar and salt dissolve. Microwaving the liquid for 1 minute can speed this up.
Pour the pickling brine over the diced beets in the jar, and screw on the lid.
Allow the beets to macerate on the counter for at least 1 hour.
Note: When pickling beets ahead for this salad, allow the beets and brine to cool before storing them in the refrigerator. Macerate overnight before draining.
If the pickling juice doesn't completely cover the beets, add a little water or occasionally turn the jar upside down.
When the beets are pickled to your liking, drain and transfer to a bowl.

Transfer the pickled beets to a serving bowl, top with the feta cheese and pepitas, and drizzle with the chive oil.