German Pickled Beet Salad Vegan
Brighten up your table with this vibrant and tangy German Pickled Beet Salad—a vegan delight bursting with bold flavors and wholesome ingredients. This classic recipe combines tender, earthy beets with the zing of white vinegar, the warm spice of mustard seeds, and the fresh aroma of dill, creating a perfect balance of sweet, savory, and sour. Thinly sliced onions add a subtle crunch, while the quick pickling process ensures every bite is infused with deliciousness. Easy to prepare and ideal for make-ahead meals, this salad is a versatile side dish that pairs beautifully with hearty mains, grain bowls, or fresh greens. Ready in under an hour (plus a little chill time), it’s a must-try for fans of healthy, plant-based dishes.
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Recipe Information
Ingredients
- 500 grams beets
- 120 ml white vinegar
- 60 ml water
- 2 tablespoons sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 piece onion (thinly sliced)
- 2 tablespoons fresh dill (finely chopped)
- 1 teaspoon mustard seeds
Instructions
Wash the beets thoroughly, leaving the skin intact and trimming off any long stems.
Place the beets in a pot, cover with water, and bring to a boil. Reduce the heat, cover, and simmer for 35-45 minutes or until the beets are tender when pierced with a fork.
While the beets are cooking, prepare the pickling liquid. In a small saucepan, combine white vinegar, water, sugar, salt, black pepper, and mustard seeds. Bring to a gentle simmer, stirring to dissolve the sugar and salt, then remove from heat and let it cool slightly.
Once the beets are cooked, drain and rinse them under cold water. Using your hands or a paper towel, gently rub off the skins. Let the beets cool completely before slicing them into thin rounds or half-moons.
In a mixing bowl, combine the sliced beets, thinly sliced onion, and fresh dill.
Pour the prepared pickling liquid over the beet mixture and toss gently to coat. Transfer the salad to a jar or bowl with a lid and refrigerate for at least 2 hours to allow the flavors to meld. For best results, refrigerate overnight.
Before serving, give the salad a good stir. Serve cold as a side dish or a topping for salads, sandwiches, or grain bowls. Enjoy!
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 62.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1918 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
