Fermented Beet & Pickled Onion Salad with Dill
A vibrant, tangy salad featuring deeply sour fermented beets and pickled onions, topped with fresh dill and a light lemon vinaigrette. This french-inspired salads (vegan) ready in about 25 minutes pairs beets, red onion, apple cider vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups beets
- 1/2 cup red onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp dill weed
- 2 tbsp fresh dill
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh mint
- 1/2 tsp sea salt
Instructions
- Step 1: Thinly slice 2 cups cooked beets (cooled) and 1/2 cup red onion into half-moon shapes. Place in a bowl and toss with 1/4 cup apple cider vinegar, 1/4 cup water, and 1/2 tsp salt. Cover and let sit at room temperature for 1 hour to pickle.
- Step 2: In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp fresh dill, and 1/4 tsp salt until emulsified.
- Step 3: Drain the pickled beets and onions, reserving 2 tbsp brine. In a large bowl, combine the beets, onions, 1 tbsp fresh mint, and 1 tbsp dill weed.
- Step 4: Pour the vinaigrette over the salad and toss gently until evenly coated. Add 2 tbsp reserved brine if too dry, then chill for 15 minutes to allow flavors to meld.
- Step 5: Just before serving, garnish with an additional 1 tbsp fresh mint and a sprinkle of dill weed for freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Beet & Pickled Onion Salad with Dill take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fermented Beet & Pickled Onion Salad with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.
Can I substitute ingredients in Fermented Beet & Pickled Onion Salad with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fermented Beet & Pickled Onion Salad with Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fermented Beet & Pickled Onion Salad with Dill vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
