Tangy and colorful German beet salad recipe

Hark thee, goodly folk of the culinary realm, I doth bring forth an exquisite recipe for thy delight and nourishment. A vegan dish of German origin, behold the pickled beet salad!

This root vegetable takes center stage in this recipe, its intense flavor and vibrant color pairing perfectly with the tangy vinegar and spices. And fear not, dear friends, for this dish may be enjoyed whether thou art a follower of the vegan diet or not.

But why stop at simply indulging in its deliciousness? Nay, delve deeper into thy salubrious habits and witness the health benefits that these beets do offer. Rich in folate, fiber and vitamin C, they are but a few among the many advantages that this dish may give to thee.

Thus, let us embark upon this journey of taste and well-being as we discover the wonder that is the German pickled beet salad.

Why You’ll Love This Recipe

German Pickled Beet Salad (Vegan)
German Pickled Beet Salad (Vegan)

Hark ye! Lend me thine ear, good reader, for I shall now enumerate the most compelling reasons why thou shalt surely love this German Pickled Beet Salad.

Firstly, ’tis a vegan recipe – aye, that means naught but wholesome and healthful ingredients. Nay, thou shalt find no processed meats or dairy in this salad. Fear not, however, for it is still chock full of richness and flavour!

Secondly, these pickled beets are delectable in every way. They have been carefully cooked to the perfect tenderness, then marinated with olive oil, apple cider vinegar and a multitude of spices like whole black peppercorns and coriander powder.

Thirdly, these beets have been expertly paired with the sharp tanginess of red onions to truly elevate its taste profile. A hint of sweetness also comes from the added red wine and honey.

Lastly, this German Pickled Beet Salad is versatile in its serving styles- it can easily be enjoyed as a light meal alongside some crackers or eaten as a hearty side dish to your main course.

Thus said, I doth implore you – do give this beet salad recipe a try! Whether you’re vegan or not, you’ll undoubtedly relish every bite of this vibrant and healthy salad.

Ingredient List

 A colorful medley of pickled beets
A colorful medley of pickled beets

For this German pickled beet salad recipe, you’ll need the following ingredients:

  • 2 lbs fresh beets: Choose firm beets that have smooth skins and no soft spots.
  • 2 cups red wine: A dry red wine is best for this recipe.
  • 1/4 cup white vinegar: You can also use apple cider vinegar instead of white vinegar.
  • 2 cups apple cider vinegar
  • 1 medium onion*, thinly sliced
  • 1 tablespoon coriander powder
  • 3 whole cloves
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon sea salt
  • Optional: feta cheese or vegan feta cheese for topping

*Pro-tip: Peel the beets with a vegetable peeler or a knife before using in the recipe.

The Recipe How-To

 The perfect side dish for any meal
The perfect side dish for any meal

Let’s Get Cooking: German Pickled Beet Salad Recipe

Guten tag, meine Freunde! Let’s get started on this delicious and healthy German Pickled Beet Salad. This recipe is a vegan take on a classic German dish that uses pickled beets for a tangy twist.


  • 2 lbs. fresh beets
  • 1/4 cup finely chopped red onion
  • 1/2 cup apple cider vinegar
  • 2 cups water
  • 1/4 cup red wine
  • 1 tbsp olive oil
  • 1 tbsp whole black peppercorns
  • 1 tbsp coriander powder
  • 4 whole cloves
  • 1 tsp sea salt


  1. Begin by washing and peeling the fresh beets. Chop them into small cubes or thin slices as desired.

  2. In a pot, bring to boil two cups of water, along with the vinegar, red wine and salt. Once it boils, add the chopped beets and let them cook for about 10 minutes or until they become tender.

  3. After the beets are cooked, drain them and allow them to cool down completely.

  4. In another pan, heat up some olive oil over medium heat. Add in the coriander powder, black peppercorns and whole cloves. Cook for a few seconds until fragrant.

  5. Add the finely chopped red onion to the spiced oil and sauté until they begin to turn translucent.

  6. Once done, add the mixture of onions and spices to the bowl of cooked beets.

  7. Stir in that salty-tangy goodness by adding a generous pinch of sea salt.

  8. Mix everything together easy-peasy-lemon-squeezy! Cover and allow it to marinate for at least an hour.

  9. Serve your tasty vegan German Pickled Beet Salad with any dish you like or consume it chilled as a standalone salad.

That’s it folks! You’ve become an instant expert at making this healthy beet salad vegan recipe that would give anyone severe cravings just by imagining its flavors!

Substitutions and Variations

 A tangy and bold explosion of flavor
A tangy and bold explosion of flavor

Hark! Those who seek to tinker with the recipe, hear me now! Fear not, for I have come bearing substitutions and variations to suit your culinary desires.

– Vinegar: Should you prefer a milder taste, swap apple cider vinegar with white vinegar. For a bolder flavor, use red wine vinegar instead.

– Feta Cheese: If thou wishes to make thy salad vegan, omit the feta cheese entirely. Otherwise, crumbled goat cheese or blue cheese make excellent substitutes.

– Spices: While black peppercorns, coriander powder and cloves may give thy dish a German twist, feel free to experiment with other spices that play well with beets. Cumin, dill, ginger or even cinnamon can offer a flavorful alternative.

– Onion: Whichever type thou dost choose – red or yellow – should be sliced thinly for maximum impact. However, if onions are not thine thing, try shallots or scallions as a milder substitute.

– Beets: Thou canst roast or boil thy beets before making the salad to achieve distinct flavors. Golden beets or Chioggia beets (striped inside) are delightful alternatives to the classic red beet. Additionally, thou may mix raw and cooked beet cubes in thy salad for texture.

– Dressing: Apart from the standard olive oil and vinegar dressing provided in this recipe, a sour cream-based dressing can add another dimension of richness to thine salad. To make it vegan-friendly, substitute sour cream with coconut or soy yogurt.

Thus, go forth and explore the many variations available to thee. Tweak this recipe to accommodate different palates or create an entirely new dish inspired by this German Pickled Beet Salad. The possibilities are endless!

Serving and Pairing

 Beet-ing the competition with this delicious vegan salad
Beet-ing the competition with this delicious vegan salad

Goodbye dull and boring side dishes, the German Pickled Beet Salad is here to steal the show! With its vibrant red color, this salad is perfect for bringing life to your dinner table. The savory and tangy flavor will complement your meal in a way that will leave your guests wanting more.

This salad pairs perfectly with some warm bread and a glass of white wine, making it a perfect appetizer for your dinner party. It also complements grilled vegetables or crispy roasted potatoes.

For those looking for a more hearty meal, pair this salad with vegan sausages or mushroom stroganoff. And for those who prefer a lighter meal, serve the salad with some raw veggies and hummus dip for an afternoon snack.

The possibilities are endless with the German Pickled Beet Salad. Its versatility ensures it will add value to any meal, be it breakfast or dinner. Say goodbye to bland salads and hello to this flavorful addition!

Make-Ahead, Storing and Reheating

 The heartiness of beets combined with the tanginess of vinegar
The heartiness of beets combined with the tanginess of vinegar

Greetings, dear reader! Pray, allow me to enlighten you on how to preserve the freshness and the deliciousness of your German Pickled Beet Salad (Vegan) recipe.

If you seek to prepare this dish in advance, you shall be pleased to learn that it can be made ahead of time and stored in an airtight container for several days in the refrigerator. It is recommended that you keep the salad separate from the dressing, so as not to wilt the greens or turnips.

When it comes to reheating the pickled beet salad, gently microwave it for a few seconds to take away the chill of refrigeration but be mindful not to overheat it. Overheating can cause unnecessary mushiness and loss of flavor. Simply give it a toss with some olive oil and salt before serving.

Moreover, for an even healthier alternative, one may opt for raw vegan dressing as well, which does not require heating or cooking. Rest assured that this delightful salad would hold up fine in the fridge overnight, making it an easy weekday meal prep option.

In conclusion, storing your German Pickled Beet Salad (Vegan) recipe properly will save you from potential food waste while keeping its rich flavors intact. Do give this a try and bask in the glory of savoring a healthy beet salad all week long!

Tips for Perfect Results

 A dish that is sure to leave your taste buds happy
A dish that is sure to leave your taste buds happy

Being a vegan chef, I understand the importance of knowing tips and tricks for perfect results. Here are some of my favorite tips to keep in mind while making this delicious German Pickled Beet Salad (Vegan) recipe.

Firstly, using fresh beets is key to achieving optimal taste and texture. Make sure to choose firm and vibrant red beets, and peel them before cooking. Roasting beets instead of boiling them will also enhance their flavor.

Another tip is to use kosher salt instead of sea salt, as it will dissolve better in the pickling mixture. Additionally, using high-quality apple cider vinegar and red wine can take this salad to the next level. Dry red wine is best for this recipe as it balances the sweetness of the beets.

When adding seasonings, use whole black peppercorns, coriander powder, and whole cloves for a more aromatic touch. Don’t forget to slice the onions thinly to prevent them from overpowering the salad’s other flavors.

If you want to switch things up, try using different types of vinegar such as white vinegar or even balsamic vinegar. You can also swap out feta cheese for cubed avocado or cashew cheese for a dairy-free alternative.

Lastly, letting the salad marinate in the fridge for at least an hour before serving allows for all the flavors to meld together perfectly. Adding sour cream on top is also a great option if you’re looking to add some extra creaminess to your salad.

I hope these tips help you make the best German Pickled Beet Salad ever! Experiment with them and have fun creating your own unique version!

Bottom Line

In conclusion, this German Pickled Beet Salad recipe is a perfect and healthy choice for those who want to explore flavorful vegan salad recipes. With its unique blend of spices, pickled beets, and fresh raw beets, you can have a nutritious and delicious salad that is easy to make in your own kitchen. Not only is it great for a dinner party or potluck, but it can also be enjoyed as a snack or side dish.

This recipe is versatile and can be customized to fit your taste preferences. You can add feta cheese or sour cream for extra creaminess or adjust the amount of vinegar for a sweeter or tangier taste. Plus, it can easily be made ahead of time and stored in the fridge for later consumption.

So whether you’re a vegan, vegetarian or just looking for a healthier option of salad, this German Pickled Beet Salad recipe will surely become one of your favorites. Try it out today and let us know how much you love it!

German Pickled Beet Salad (Vegan)

German Pickled Beet Salad (Vegan) Recipe

Posting this for ZWT - it's from an old German cookbook. I look forward to trying this with beets fresh from the garden. You can use fresh horseradish if you dare....in which case just use 1 tsp grated. Note that this needs to sit for a day before serving, not included in the prep time.
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Prep Time 20 mins
Cook Time 45 mins
Course Side Dish
Cuisine German
Calories 234.4 kcal


  • 2 lbs fresh beets, choose firm beets
  • 2 teaspoons sea salt
  • 1/2 cup red wine, dry is best
  • 1/2 cup apple cider vinegar
  • 1 medium onion, thinly sliced
  • 4 whole cloves
  • 1/2 teaspoon coriander powder
  • 6 whole black peppercorns
  • 3 tablespoons olive oil
  • 1 tablespoon prepared horseradish


  • Cut the tops off the beets, leaving about 1" of the stem intact. Scrub the beets well then add them to a large pot with enough cold water to cover them by about 2". Add 1 tsp of the salt and bring to a boil. Once the boiling point is reached, reduce heat to low and cover the pot. Simmer until the beets show little resistance when pierced with the tip of a sharp knife. This may only take 30 minutes for young beets, much longer for more mature ones. Keep them consistently covered with water.
  • Once cooked, drain the beets, reserving a small amount of the cooking liquid (about 1/4 cup). (You may or may not need this later on, so don't worry if you forget).
  • When the beets are cool enough to handle, slip off the skins and then cut them crosswise into 1/8" slices. Place them in a deep glass or ceramic bowl.
  • In a medium saucepan bring the red wine, vinegar, onion, cloves, coriander, peppercorns and remaining 1 tsp of salt to a boil. Immediately pour over the beets. It should cover them, if not, add more wine.
  • Cool to room temperature then cover well and refrigerate for at least 24 hours.
  • Before serving discard the whole cloves and peppercorns. Beat the olive oil and horseradish together in a small bowl and add to the beets. Mix gently but thoroughly. If you think the sauce is going to be too thick, you can now use that reserved cooking liquid to thin things down (beat in with the olive oil and horseradish), or use a bit of plain water.

Add Your Own Notes


Serving: 333gCalories: 234.4kcalCarbohydrates: 26.9gProtein: 4.2gFat: 10.6gSaturated Fat: 1.5gSodium: 1353.5mgFiber: 5.1gSugar: 19.9g
Keyword < 4 Hours, European, German, Vegan
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