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"Pickled" Beet, Spinach

Feta Salad


2 medium "pickled" beets**, sliced 

2 large handfuls of fresh spinach

2 Tbsp. feta (or Goat) cheese

2 Tbsp. chopped walnuts



2 Tbsp. grapeseed or olive oil

1 Tbsp. apple cider vinegar

juice from 1/2 lemon or lime

salt & pepper to taste


This is a super easy, and fast, recipe for cooking fresh beets so they are soft and have that pickled taste - without the wait!

These "easy pickled" beets are delicious in salads, sandwiches, and even as a side dish or snack – like having pickles, but better!



  • Beets, peeled, cut into 1" chunks or slices (the thicker they are, the longer they will take to cook)

  • water and apple cider vinegar (half of each) to cover beets

  • 1/2 tsp. allspice

  • 1/4 tsp. nutmeg

  • 1/2 tsp. salt



  • Put all ingredients in a small pot and bring to a boil.

  • Bring temperature down to a simmer and mix occasionally, while they simmer for 12-15 minutes until fork-tender (depending on thickness).

  • Once fork-tender, discard the 'juice' and enjoy!


May be refrigerated for a week in a bowl or Mason jar with a lid.



15-minute pickled beets
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