Pickled Beet and Feta Salad Recipe (with Citrus & Herbs)
This beet and feta salad recipe is packed with bold flavors—think earthy beets, creamy feta cheese, juicy Cara Cara oranges, and buttery Castelvetrano olives, all tossed with olive oil and fresh herbs. Whether you're a full-blown beet lover or just beet-curious, this delicious salad is the best way to add a little color and flavor to your plate!
Ingredients
- 2 16 oz jars Pickled Whole Beets drained and rinsed
- 1 15.8 oz can White Beans drained and rinsed
- 2 large Cara Cara Oranges segmented
- 1 cup Castelvetrano Olives crushed
- 1 tablespoon Mint roughly chopped
- 1 tablespoon Dill roughly chopped
- 2 tablespoon Finishing Olive Oil
- 4 oz Feta Cheese divided
- Flaky Salt to taste
- Fresh Cracked Pepper to taste
Instructions
- Add beets, white beans, oranges, olives, mint, dill, and half of the feta to a large bowl and toss.
- Transfer to a serving bowl and crumble the remaining feta on top of the salad.
- Drizzle with olive oil, sprinkle with flaky salt, and finish with a few cracks of black pepper.
Notes
Since the pickled beets tend to turn everything red, I recommend keeping some of the feta aside for plating. This is totally optional but it helps for presentation.
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