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Pickled Beetroot Salad

Pickled Beetroot Salad
Step 1 / 8
Add the bread pieces, olive oil, Italian seasoning, garlic powder, onion powder, and salt to a large pan over medium heat.

Ingredients (for 4 servings)

  • 1 whole — Seasoned Croutons
  • 2 slices — whole wheat bread, cut into 1-inch pieces
  • 1 tbsp — olive oil
  • 1 tsp — Italian seasoning
  • ½ tsp — garlic powder
  • ½ tsp — onion powder
  • 1 whole — Salt to taste
  • 1 whole — Salad Dressing
  • ¼ cup — juice from the pickled beetroot jar
  • 1 tbsp — olive oil
  • 1 tbsp — red wine vinegar
  • 1 tsp — Italian seasoning
  • ¼ tsp — salt
  • 1 pinch — ground black pepper
  • 1 whole — Salad Assembly
  • 1 whole — cucumber, cut into 1-inch pieces
  • 2 cups — pickled beetroot from a jar, drained
  • 1½ cups — cherry tomatoes, quartered
  • ½ cup — small radishes, thinly sliced
  • 3 oz — feta or vegan feta, crumbled
  • ¼ cup — fresh dill, chopped
  • 1½ cups — seasoned croutons