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Pickled-Beet and Fig Salad

The same brine used to pickle the beets goes into the salad dressing, in place of plain vinegar.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Christopher Testani

Source: Martha Stewart Living, September 2015


  • 1/2 cup Sweet-Pickled Shaved Golden Beets, plus 1 tablespoon brine
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1 head Boston lettuce, leaves separated (8 cups)
  • 2 cups watercress
  • 8 ripe fresh figs, halved


  1. Whisk together pickle brine, oil, and mustard in a large bowl; season with salt and pepper. Add lettuce, watercress, and beets; toss to combine. Top with figs and serve.

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