Pickled Beet Salad
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Earthy beets meet bright citrus, creamy yogurt, and fragrant herbs in this colorful, nourishing dish. A sprinkle of farro adds hearty texture, while sesame seeds and a drizzle of olive oil bring a touch of elegance. Fresh, tangy, and playfully vibrant, it’s a salad that balances rustic charm with refined flavor.

Serves 4
Ingredients
  • 2 cups apple cider vinegar
  • 1/2 cup honey
  • 1 tablespoon kosher Salt
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seeds
  • 2 red beets (Peeled, Thinly Sliced)
  • 2 yellow beets (Peeled, Thinly Sliced)
  • 1/2 cup Greek yogurt
  • 2 lemons (Zest and Juice, Divided)
  • 1 cup baby kale
  • 1/4 cup mint leaves (Fresh)
  • 1/4 cup parsley (Fresh)
  • olive oil
  • 1 cup cooked farro
  • sesame seeds
  • salt and pepper
  • 4 cups apple cider vinegar
  • 1 cup honey
  • 2 tablespoons kosher Salt
  • 2 bay leaf
  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 4 red beets (Peeled, Thinly Sliced)
  • 4 yellow beets (Peeled, Thinly Sliced)
  • 1 cup Greek yogurt
  • 4 lemons (Zest and Juice, Divided)
  • 2 cups baby kale
  • 1/2 cup mint leaves (Fresh)
  • 1/2 cup parsley (Fresh)
  • olive oil
  • 2 cups cooked farro
  • sesame seeds
  • salt and pepper
  • 10 cups apple cider vinegar
  • 2 1/2 cups honey
  • 5 tablespoons kosher Salt
  • 5 bay leaf
  • 5 tablespoons black peppercorns
  • 5 tablespoons mustard seeds
  • 10 red beets (Peeled, Thinly Sliced)
  • 10 yellow beets (Peeled, Thinly Sliced)
  • 2 1/2 cups Greek yogurt
  • 10 lemons (Zest and Juice, Divided)
  • 5 cups baby kale
  • 1 1/4 cups mint leaves (Fresh)
  • 1 1/4 cups parsley (Fresh)
  • olive oil
  • 5 cups cooked farro
  • sesame seeds
  • salt and pepper
  • 20 cups apple cider vinegar
  • 5 cups honey
  • 10 tablespoons kosher Salt
  • 10 bay leaf
  • 10 tablespoons black peppercorns
  • 10 tablespoons mustard seeds
  • 20 red beets (Peeled, Thinly Sliced)
  • 20 yellow beets (Peeled, Thinly Sliced)
  • 5 cups Greek yogurt
  • 20 lemons (Zest and Juice, Divided)
  • 10 cups baby kale
  • 2 1/2 cups mint leaves (Fresh)
  • 2 1/2 cups parsley (Fresh)
  • olive oil
  • 10 cups cooked farro
  • sesame seeds
  • salt and pepper
Get Recipe Ingredients
Directions
  1. Heat a medium sauce pot over high heat
  2. Add cider vinegar, honey, salt, bay leaf, peppercorns, and mustard seeds.
  3. Bring to a boil for 5 minutes and then remove from heat.
  4. Add sliced red beets to a bowl and sliced yellow beets to a separate bowl. Strain pickling liquid over the beets.
  5. To a medium bowl, add Greek yogurt, zest and juice of 1 lemon, and season with salt.
  6. Stir until smooth and set aside.
  7. To another medium bowl, add baby kale, mint, and parsley.
  8. Add the juice of 1 lemon, salt and pepper and a drizzle of olive oil. Stir until evenly coated.
  9. To build, add Greek yogurt to bottom of platter in an even layer. Add farro, some pickled beets, kale and sesame seeds.
  10. Drizzle with pickling liquid from red and yellow beets for a rainbow of colors.
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