Beet Salad

Beet SaladRecipe
Thayer Allyson Gowdy
This easy four-ingredient beet salad is a great choice when you want to add both flavor and color to your table. 
Makes 12 to 16 servings


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3 pounds beets
1 teaspoon olive oil
1/3 cup cider vinegar
2 teaspoons salt, plus more to taste


Total: 1 Hour, 30 Minutes

1. Preheat oven to 375°. Trim beets, drizzle with oil, and wrap in foil. Roast beets until tender when pierced with a fork, 30 to 45 minutes (time will vary depending on size of beets). Unwrap and let cool.

2. When beets are cool enough to handle, slip peels off and grate beets on the large holes of a box grater. Toss with vinegar and salt, adding more salt to taste if you like. Serve at room temperature.

Note: Nutritional analysis is per serving.

Created date

September 2007

Nutritional Information

Calories 26
Caloriesfromfat 4 %
Protein 0.8 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 6 g
Fiber 0.6 g
Sodium 332 mg
Cholesterol 0.0 mg