Whether you're seeking a straightforward side dish or a fulfilling main course salad, a red beet salad is consistently a vibrant, delicious, and nutritious option. Below is an easy-to-follow recipe that you can prepare using home-cooked red beets (boiled or roasted) or with store-bought steamed (vacuum-packed) red beets in just a few minutes.
If you're looking for something heartier, I enjoy incorporating crumbled Feta cheese into my salad. For a savory fruity twist, I suggest adding chunks of apples or pears along with chopped walnuts and Danish blue cheese. Alternatively, when in season, you could replace the apples or pears with fresh blueberries and/or sliced peaches, paired with any crumbled or fresh cheese you prefer!
Ingredients Per person
2 boiled, steamed or roasted peeled red beets
Fresh Basil leaves, to taste
Arugula salad leaves, to taste
Chives or finely sliced scallions, to taste
Vinaigrette
1 tblsp extra virgin olive oil
2 tblsp fruity herb vinegar or balsamic vinegar
Dijon mustard, to taste
Ground black pepper, to taste
Preparation Method
In a bowl, combine the olive oil and vinegar by whisking them together. Stir in a bit of mustard and mix well. Add freshly ground pepper for seasoning and set it aside.
Cut the beets into chunky, bite-sized pieces and put them in a bowl. Add fresh basil leaves and arugula salad leaves, then gently mix. Sprinkle with chopped chives or scallions and transfer to a serving dish or bowl. Last but not least, drizzle with vinaigrette, and serve right away.
Apart from the suggestions I mentioned at the beginning of this blog post, in Greece, I love this red beet salad served with a Greek Skordalia (Garlic Dip) . . . as it’s a truly divine match and a must try option!
In Iceland, red beet and herring salad is a popular dish typically enjoyed with dark rye bread. Occasionally, my Granny would enhance the herring salad by adding finely chopped green apple pieces. Instead of using vinaigrette, she would combine the ingredients with a light mayo dressing and garnish the salad with sliced onion rings.
Boiling Red Beets
Whole red beets with stems and greens + salt and vinegar
Preparation Method
Wash beets and then cut off all but 2 inches of the green stems. Set leaves aside and boil separately. Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water.
Place red beets in a large saucepan covered with salted water to taste and 1 – 2 tsp of vinegar. Boil until tender which will usually take about 30-45 minutes.
Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves, so your hands don't turn red.
While wearing the kitchen gloves, cut beets into chunks and serve drizzled with vinaigrette. If you like you can add salt and pepper, to taste, fresh basil, savory, caraway seeds or just simply sprinkle with minced chives or parsley.
Tips!
If you like, the red beets can be roasted in the oven, turning them into a silky and tender dish that intensifies their flavors and highlights their delightful, sweet aspect.
I enjoy roasting beets in the oven by wrapping them in aluminum foil and putting them in an oven-safe dish in a very hot oven. Another method I use is placing them on a layer of sea salt in an oven-safe dish and roasting them in a hot oven, which also brings out their delightful, sweet taste.
In the fall I often added chunky pumpkin pieces to the salad and if you like pulses. they are also a good addition! My favorite are chickpeas or lentils as they not only contribute a satisfying bite but also pack a nutritional punch, offering a good source of protein, fiber and various vitamins and minerals!
© KaritasM - February 2025
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