Food & Cooking Recipes Salad Recipes Pickled-Beet and Fig Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 15 mins Total Time: 15 mins Servings: 4 The same brine used to pickle the beets goes into the salad dressing, in place of plain vinegar. Ingredients 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 Directions 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. Rate it Print