Classic Cooked Beet Salad
A vibrant, earthy, and refreshing salad that highlights the natural sweetness of tender beets balanced by 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 scrubbed beets in a large pot and cover with water by at least an inch.
- 2
Bring the water to a boil, then reduce heat and simmer for 30 to 40 minutes, or until the beets are fork-tender.
- 3
Drain the beets and let them cool slightly, then rub the skins off under cold running water; the skins should slip off easily.
- 4
Dice the peeled beets into uniform 1/2-inch cubes and place them in a medium mixing bowl.
- 5
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
- 6
Pour the dressing over the beets, add the diced red onion and fresh parsley, and toss gently to combine.
- 7
Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.
💡 Chef tips
- To save time, you can roast the beets in foil at 400°F (200°C) for about an hour instead of boiling them for a deeper, more concentrated flavor.
- This salad tastes even better the next day, so feel free to make it up to 24 hours in advance and store it in the refrigerator.
- For an extra crunch, add a handful of toasted walnuts or pecans just before serving.
✅ How it should turn out
The finished salad should feature jewel-toned, tender beet cubes coated in a glossy, tangy dressing, offering a perfect balance of earthy sweetness and bright acidity.