Quick Pickled Beet Salad with Onions and Red Bell Peppers

This quick pickled beet salad is made with roasted beets, red bell peppers, red
onions, and marinated with an Italian-style vinaigrette. It's a quick and simple
recipe that will add a refreshing component to any meal.

Servings: 6

Author:

Prep Time
15 minutes

Total Time
15 minutes

Course:

Cuisine:

American

Keywords:

Vegan Dairy Free Gluten-Free healthy meal prep healthy salad 15-minute meal Pickled Beet Salad Pickled Salad

Instructions

1 Cut the beets into 1-inch cubes.
2 Combine the beets, red bell peppers, and red onion into a large serving bowl.
3 Next, make the salad dressing. Combine the extra virgin olive oil, white wine
vinegar, honey, fresh thyme, oregano, salt, pepper, and red pepper flakes in a
large measuring cup or bowl. Stir with a whisk until the dressing is emulsified.
You will have to whisk for about one minute for the vinegar and oil to emulsify.
4 Pour the dressing over the beets and other vegetables into the serving bowl.
Stir to combine to ensure the dressing covers all of the vegetables.
5 This step is optional, but you can put plastic wrap or a silicone stretch lid on
top and let it chill in the fridge for at least 30 minutes or overnight.
6 Serve and enjoy.

Quick Pickled Beet Salad with Onions and Red Bell Peppers

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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