We love this pickled beet salad recipe for entertaining because its beautiful, its unique, and it only take a few mins to throw together.  And the dressing is as simple as drizzling olive oil and balsamic vinegar over top of the salad and finishing with salt.

How do you make pickled beets?

There are a couple ways.  You can make them yourself like Debbie and I usually do.  It’s fun and easy to do.  Here is a good recipe for that.

You can also make quick pickled beets!  Just pickle them as you cook them.  I haven’t tried this, but in theory it sounds good if you don’t have a jar of pickled beets on hand.  Here is a recipe for that.


  • 2 cups lettuce or mixed greens chopped

  • 1 cup kale chopped (optional)

  • 8 - 10 pickled beets cut into bite sized pieces

  • 1/4 cup chévre goat cheese

  • 1/4 cup maple roasted pecans

  • 2 tbsp dill chopped

  • 2 tbsp olive oil

  • 2 tbsp balsamic reduction

  • 2 tbsp pickled beet juice

  • salt and pepper (I like Maldon salt with this salad)


  1. Arrange your lettuce, mixed greens and/or kale on two plates.  Place half of each of the rest of the ingredients around your plate on top of the greens. The beets, chévre goat cheese, and pecans.  Sprinkle 1 tbsp of the dill on top.

  2. Use the remaining ingredients to dress the salad. Drizzle the olive oil, balsamic reduction, and pickled beet juice over the salad. Sprinkle with salt and pepper how you like it and serve.

Nutrition Facts

Pickled Beet and Goat Cheese Salad with Maple Roasted Pecans

Amount Per Serving (1 salad)

Calories 321

Calories from Fat 225

% Daily Value*

Total Fat 25 g 38%

Saturated Fat 6 g 30%

Cholesterol 13 mg 4%

Sodium 183 mg 8%

Potassium 233 mg 7%

Total Carbohydrates 17 g 6%

Sugars 8 g

Protein 7 g 14%

Vitamin A 82.5%

Vitamin C 60%

Calcium 10.5%

Iron 8.1%

* Percent Daily Values are based on a 2000 calorie diet.