Cooked Beet Salad
A vibrant, earthy, and refreshing salad that highlights the natural sweetness of tender beets balanced with a bright, tangy vinaigrette.
Ingredients
- •4 medium red beets, scrubbed clean
- •2 tablespoons extra virgin olive oil
- •1 tablespoon apple cider vinegar
- •1 teaspoon honey or maple syrup
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup red onion, finely diced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the beets in a large pot and cover with water by at least an inch. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes, or until a knife slides easily into the center.
- 2
Drain the beets and let them cool slightly. Once cool enough to handle, use a paper towel to rub off the skins; they should peel away easily.
- 3
Slice the peeled beets into bite-sized cubes or wedges and place them in a medium mixing bowl.
- 4
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
- 5
Pour the dressing over the warm beets and toss gently to coat.
- 6
Fold in the diced red onion and fresh parsley, then let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
💡 Chef tips
- Wear food-safe gloves while peeling the beets to prevent your hands from staining.
- This salad tastes even better the next day, making it an excellent make-ahead side dish for dinner parties.
- For extra texture, add a handful of toasted walnuts or pumpkin seeds just before serving.
✅ How it should turn out
The finished salad should have a deep, jewel-toned red color, a tender texture, and a perfect balance of earthy sweetness and bright, acidic tang.