Mixed greens, pickled beets, feta cheese, and toasted walnuts are tossed with a light balsamic vinaigrette. The pickled beets give the salad a really intense tart and sweet flavor which I love and because the beets add so much flavor, you really only need a bare minimum of dressing for this salad.

Beets are a food I’ve become much more a fan of as an adult. For years, I’ve loved roasted beets in a salad with nuts and either feta or goat cheese. But recently I’ve been obsessed with adding pickled beets to a salad. Not only do they have more flavor, you can buy them in a jar, store them in the pantry, and they are ready to be added to a salad. I always have a few jars in my pantry.

Pickled Beet Salad in wooden bowl with jar of beets and bowl of walnuts.

Ingredients Needed For Pickled Beet Salad

Salad Greens– I like mixed greens. Baby arugula or baby kale are also tasty with pickled beets.
Cheese– goat cheese can be used instead of feta.
Nuts– walnuts are my favorite with beets, but pecans or almonds can be used.
Pickled Beets– use homemade if you have them, but store-bought work great. I use Aunt Nellie’s Pickled Beets which come in a jar.
Balsamic Dressing– I make a simple homemade dressing, but you can use store-bought.

You can add additional ingredients if you wish. Cucumbers, radishes, and tomatoes are good choices.

The dressing can be made ahead of time and refrigerated for up to a week.

If you have a nut allergy, try using pumpkin seeds or hemp seeds instead.