Ready to fall in love with beets all over again? Forget the boring, canned stuff! This Vibrant Beet and Pineapple Salad is a game-changer. It’s a stunning jewel-toned dish where earthy, sweet beets dance with tangy pineapple and crisp celery. It’s the perfect, refreshing side that will brighten up any table and surprise your taste buds in the best way possible!
Ingredients
• 4 large beets, about 1½ lbs or 680g
• 1½ cups or 250g chopped fresh pineapple, drained
• 1 cup or 100g thinly sliced inner celery stalks
• ¼ cup or 40g minced onion
• 2 Tbs or 30ml olive oil
• 6 Tbs or 90ml red wine vinegar
• Salt to taste
Instructions
1. Cook the Beets: Place the unpeeled beets in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 45-60 minutes, or until they are easily pierced with a fork. Drain and set aside to cool completely.
2. Prep and Combine: Once the beets are cool enough to handle, the skins should slip off easily. Peel them and cut into a ¼-inch or 6mm dice. In a large bowl, combine the diced beets, chopped pineapple, sliced celery, and minced onion.
3. Dress and Season: Drizzle the olive oil and red wine vinegar over the beet mixture. Toss gently until everything is evenly coated. Season with salt to your liking and give it one final toss.
4. Chill and Serve: For the best flavor, cover and chill the salad in the refrigerator for at least 2 hours. Before serving, give it a good stir and let it sit at room temperature for about 30 minutes. Serve on its own or over a bed of fresh lettuce leaves.
Nutritional Information
• This salad is packed with vitamins and minerals, particularly folate, manganese, and Vitamin C from the beets and pineapple.
• A great source of dietary fiber, which aids in digestion and promotes a feeling of fullness.
• Naturally vegan, gluten-free, and dairy-free.
• Note: is an estimate and can vary based on the exact and quantities used.
Pro Tips
• Roasting the beets instead of boiling them concentrates their sweet, earthy flavor. Toss with a little olive oil and roast at 400°F / 200°C until tender.
• For a milder onion flavor, soak the minced onion in a small bowl of cold water for 10 minutes, then drain well before adding to the salad.
• Add a handful of toasted walnuts or pecans for a delightful crunch and nutty flavor.
• This salad tastes even better the next day! It’s a perfect make-ahead dish as the flavors have more time to meld together.
FAQ
Q: How can I add plant-based protein to this beet salad
A: To make this a more complete vegetarian meal, you can add a cup of cooked chickpeas or lentils. For a nutty crunch and extra protein, toss in a handful of toasted walnuts, pecans, or pumpkin seeds as suggested in the pro tips.
Q: Can I use pre-cooked beets for this recipe
A: Yes, you can definitely use pre-cooked, vacuum-packed beets to save time. Simply dice them and add them to the recipe as instructed in step 2. Avoid canned beets in syrup, as they will make the salad overly sweet and alter the intended flavor.
Q: How long does this vegetarian beet salad last in the fridge
A: This salad stores beautifully and the flavors get even better over time. Keep it in an airtight container in the refrigerator for up to 4 days. The beets may color the other ingredients pink, but the taste will remain fantastic.
Q: Is there a substitute for red wine vinegar
A: Absolutely! While red wine vinegar provides a classic tang, you can easily substitute it with apple cider vinegar for a fruitier note or white wine vinegar for a milder flavor. For a sweeter dressing, a high-quality balsamic glaze would also be delicious.
