Fermented Beet & Pickled Onion Salad with Dill

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, tangy salad featuring deeply sour fermented beets and pickled onions, topped with fresh dill and a light lemon vinaigrette. This French salad recipe (vegan), ready in about 25 minutes, pairs beets, red onion, and 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 "Add this recipe to your weekly plan" 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Just before serving, garnish with an additional 1 tbsp fresh mint and a sprinkle of dill weed for freshness.