Healthy Vegetable Salad: Pickled Beet Salad Recipe

Health experts advise us to eat at least five servings of vegetables each day. If you’re looking for ways to include more veg in your diet, give this simple dish a try: pickled beets are high in fiber and a remarkable source of vitamin B, potassium and antioxidants.

Ingredients (serves 4 people)

  • 3 slices day-old bread, cut into cubes
  • 2 tablespoons olive oil
  • ¼ sea salt
  • 2 teaspoon fresh thyme, minced
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon lemon zest
  • 1/3 cup olive oil
  • 4 cups arugula
  • 1 cup pickled beets, slices halved
  • 110g goat cheese

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  1. In a sauté pan, make croutons by frying cubed bread in olive oil over medium heat until golden and crusty, about 4 minutes per side.

  2. Add salt and thyme, toss with croutons and set aside.

  3. In a large bowl, whisk together vinegar, mustard, pepper, lemon zest and olive oil until smooth. Add arugula, beets and croutons and toss well to coat.

  4. Divide the salad among individual plates, adding some goat cheese to each serving.

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