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This marinated beet salad is my go-to move when I want to wow folks with something super pretty and simple. The tangy dressing brings out all that earthy sweetness in the beets and gives them a little zing.
I throw this salad together every fall when beets are everywhere. What started as a way to use up extras from my garden turned into the one dish everybody at our family get-togethers asks for by name.
Ingredients List
- Cooked and peeled beets: Grab two 500g packs or 1kg raw beets to cook – they add amazing sweet earthiness
- White balsamic or raspberry vinegar: 60ml – a little tang balances out the beet sweetness
- Salt: 5ml – makes all the flavors pop
- Fresh ground pepper: grind it yourself for gentle spice
- Fresh herbs (dill, tarragon, or arugula): any you like – they brighten things up and cut through the beets' richness
- Olive oil or flavored oil: quick drizzle – smooths out the flavor
Step-by-Step Directions
- Finishing Touch:
- Throw in a handful of your favorite greens or herbs, add a splash of oil, salt, and hit it with pepper one last time, then toss so everything fits together nicely
- Taste Check:
- After it’s chilled, see if it needs a bit more acid or salt – it can really boost the flavor if you do
- Chill Time:
- Cover tightly and let it soak in the fridge for anywhere between 6–12 hours. That’s when the magic happens and the beets really soak up everything
- Time to Marinate:
- Toss the chopped beets into a bowl, pour over the vinegar, sprinkle in the salt, and grind in the pepper. Stir it all up so every bit gets hit
- Chopping the Beets:
- Slice your beets into thin wedges or matchsticks for max marinade flavor and bite-sized goodness
Good Things to Know
- They’ll keep in the fridge for about 5 days, and actually taste better as they sit
- Tastes awesome chilled or just left out till it’s not so cold
- Loaded with antioxidants, so it’s just as good for you as it tastes
I feel like people overlook beets way too often. I started loving them after a trip through Eastern Europe, where you see beets in pretty much everything. Now I make sure to cook them up all the time, and this easy marinade is my favorite way to eat them.
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Storage and Prep Ahead
Fix the beets ahead up to three days out and stash them in a sealed container in the fridge. They’ll get even tastier the longer they chill. Just wait till serving to toss in the herbs and oil – that keeps it super fresh and bright.
Tasty Twists
If you want to jazz it up, crumble in some goat cheese or add a few orange wedges. For crunch, drop in toasted fennel seeds or even some crushed pistachios. Sweet tooth? A little honey or some citrus will totally change things up.
Serving Ideas
This beet salad goes perfectly next to roast or grilled meats like lamb and duck. Or pile it on top of lentils or quinoa for a filling veggie meal. If you're making a buffet, spread it on a big white platter so those deep beet colors really pop.
Chef Tips
- Wear gloves when handling raw beets or your hands will end up pink for days
- Short on time? Grab vacuum-packed cooked beets from most grocery stores
- Baking the beets keeps their flavor and nutrients better than boiling
Frequently Asked Questions
- → How should I cut the beets for this dish?
You can slice the beets into thin strips or small wedges based on how you like them.
- → What vinegar is best for marinading?
Try white balsamic vinegar or raspberry vinegar for a mild, tangy twist.
- → How long should the beets marinade?
For full flavor, let the beets soak in the fridge for 6 to 12 hours.
- → What pairs nicely with this salad?
Fresh herbs like dill, tarragon, or arugula, paired with a drizzle of olive oil, are perfect finishing touches.
- → Can I use raw beets here?
Raw beets are fine, but steaming or boiling them first makes them taste even better. Check out the suggested cooking tips!
- → How can I tweak the seasoning after marinating?
Give the beets a taste after they soak, then sprinkle in more salt, pepper, or vinegar as needed.