Pickled Margarita Beet Salad

Pretty Beet Salad Recipe

If you told me a month ago that I would be crazy about a beet salad, I would have told you YOU were the crazy one. This beet salad recipe, however, is fantastic. It reminds me of a margarita, and the twist is inspired by pickling. – Healthy Recipes from Tiffany 

Each element is so incredibly nutritious, and packed with often overlooked foods like beets and shredded coconut.

My husband has never been a coconut fan, but he loves this beet salad recipe, too. The last time I made it, I doubled it – and it still went fast! I hope you like it. Please let me know!
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Pickled Margarita Beet Salad

Pickled Margarita Beet Salad

Raw option: soak nuts overnight before chopping. Toasty option: toast nuts before chopping. Whatever gets you eating more vegetables - go for it! Don't sweat the small stuff. Raw is healthier, but if toasted nuts gets your family eating more salad, go for it.


  • 2 Cups of beets, grated (about 2)
  • Juice of 2 Small Limes
  • 1 Bunch Cilantro
  • 1 teaspoon Salt
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Honey
  • 1 Cup Chopped Nuts (we use almonds, pecans, pine nuts, or cashews - any will work!)
  • 1 Cup UNSWEETENED Shredded Coconut (or Coconut Flakes)


  1. Grate beets with cheese grater (beets julienned in photo - works amazingly when they are grated).
  2. Chop cilantro. I chop them coarsely because they are so pretty!
  3. Mix all ingredients in bowl. Taste and adjust seasoning.

Originally inspired by a beet recipe on Love Food Eat.

Did you try this Beet Salad Recipe?

Try it ON TOP of a main course. We’ve eaten it on top of our zucchini cakes – I bet it would be delicious on top of chicken, quinoa, or rice. How do you like your beet salad?

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