Pickled Strawberry and Beet Salad

by Pamela

Pickled Strawberry and Beet Salad

Pickled strawberry and beet salad is perfect for summer. Served with fresh mozzarella, chopped almonds and a light vinaigrette it’s a perfect side.

We eat a lot of salads around here. A LOT! Like almost every night for dinner we eat a salad. We’re practically rabbits. But we like them so it’s not quite as depressing as it sounds. But I do like to mix up our salads from time to time. This disturbs Craig a little bit, but he gets over it pretty quickly. He likes everything the same. Changes aren’t his idea of a good thing.

This pickled strawberry and beet salad was quite the departure from our normal salad days. Well, I served this as a side to some grilled steak…so we already weren’t just having a salad for dinner as per our usual routine. So there’s that. LOL

Pickled Strawberry and Beet Salad

I’ve really been getting into pickled fruits and vegetables lately. They’re really good for you and I love the sweet/sour taste (I’m also a fan of sour patch kids candy…so this is my version of healthy candy). I made a version of pickled strawberries for this grilled cheese post. I used some of the pickling ingredients in the preserves to get that pickled taste. But today I made actual pickled strawberries for this salad.

It’s really easy to make a pickled strawberry, or 2, or 3. I used a recipe from Food and Wine for their pickled strawberries. They’re super easy to make and just need to sit overnight in the brine.

Roasted beets are a no brainer for a great salad. Then add in a little fresh mozzarella and some crushed nuts and you’re pretty set. I put everything on top of a bed of peppery arugula, but you could use torn romaine for this salad too and it would be delicious.

The salad dressing for this pickled strawberry and beet salad couldn’t be easier. It’s just some olive oil, a bit of the brining liquid and some honey for sweetness. How easy is that?

Enjoy this bright salad to go along with any and all of those grilled meats you’re making…it’s the perfect side.

Pickled Strawberry and Beet Salad
Prep time
Cook time
Total time
Pickled strawberry and beet salad is perfect for summer. Served with fresh mozzarella, chopped almonds and a light vinaigrette it's a perfect side.
Recipe type: Salad
Cuisine: American
Serves: 2
  • 1 medium beet
  • fresh mozzarella
  • pickled strawberries
  • arugula
  • roasted and salted almonds, crushed
  • For the Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons strawberry pickling brine
  • 1 teaspoon honey
  1. To roast the beets: pre heat oven to 400 degrees Fahrenheit. Place washed beets (minus their green tops) onto a sheet of foil. Drizzle with olive oil and sprinkle with kosher salt. Wrap completely in foil and place on a baking sheet. Bake for 30-40 minutes or until the beet has softened. Remove from oven and let cool. Once cool, remove the skin by rubbing it with your hands and cut the root section off the bottom. Then slice beet.
  2. Cut mozzarella into cubes
  3. For the Dressing
  4. Place all of the ingredients into a small bowl and whisk until thoroughly combined.
  5. Place arugula onto plates and top with beet slices, mozzarella, pickled strawberries and crushed almonds. Drizzle with dressing.
  6. Serve.


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1 comment

John/Kitchen Riffs May 24, 2017 at 8:28 am

I like this! I’ve done roasted strawberries with beets, but not pickled. Super idea! Thanks so much.

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