Simple Beet Salad

Photo: Jennifer Davick; Styling: Missie Neville Crawford

Pickled beets were a point of contention between my mother and me, but I think we would have agreed on this fresher version.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Other: 1 Hour, 45 Minutes


  • 2 pounds assorted medium beets
  • 1/3 cup bottled balsamic vinaigrette
  • Salt and pepper
  • 1/2 cup chopped walnuts
  • Garnish: fresh parsley leaves


  1. 1. Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.
  2. 2. Bake at 400° for 45 to 55 minutes until fork-tender.
  3. 3. Let cool 1 hour in packets, reserving accumulated liquid.
  4. 4. Bake walnuts at 400° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  5. 5. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Simple Beet Salad Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy