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Thayer Allyson Gowdy Photo by: Thayer Allyson Gowdy

Beet Salad

This easy four-ingredient beet salad is a great choice when you want to add both flavor and color to your table. 

Sunset OCTOBER 2007

  • Yield: Makes 12 to 16 servings
  • Total:1 Hour, 30 Minutes

Ingredients

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

Preparation

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.

Note:

Any beets would be delicious here, but we prefer the deep color of red beets. Roasting the beets before grating intensifies their flavor and is an easy, relatively mess-free way to cook them.

The salad keeps up to 2 days, covered and chilled. To reduce staining when handling red beets, we like to wear disposable latex gloves and use a dishwasher-safe cutting board.

Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 4%
  • Protein: 0.8g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 6g
  • Fiber: 0.6g
  • Sodium: 332mg
  • Cholesterol: 0.0mg
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Beet Salad recipe

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