Pickled-Beet and Fig Salad

Photo: Christopher Testani
Prep Time:
15 mins
Total Time:
15 mins

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


  • ½ 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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