Tired of boring salads? Get ready to fall in love with the earthy, sweet, and vibrant flavor of beets! This Marinated Beet Salad is a game-changer. It’s stunningly simple to prepare, incredibly budget-friendly, and packed with a zesty, herby punch that will brighten up any plate. Whether you’re looking for a light lunch, a sophisticated appetizer, or a colorful side dish, this recipe is your new go-to for adding a splash of jewel-toned elegance to your table.
Ingredients
• Dressing
• 1 tablespoon / 15 ml rice wine vinegar
• 2 tablespoons / 30 ml extra-virgin olive oil
• 1/4 teaspoon / 1.25 ml dried oregano leaves
• 1/4 teaspoon / 1.25 ml dried basil leaves
• 1/2 teaspoon / 2.5 ml freshly chopped parsley
• 1 teaspoon / 5 ml finely chopped shallots
• Salt and pepper to taste
• Salad
• 1 pound / 450 g fresh beets, stem end trimmed
• 1 tablespoon / 15 ml red wine vinegar
• 6 large romaine lettuce leaves, washed
Instructions
1. Place beets in a saucepan with the red wine vinegar and add enough water to cover them completely. Bring to a boil and cook until tender, about 30 minutes.
2. Drain the beets and allow them to cool. Once cool enough to handle, peel the skins off and cut the beets into 1/4-inch slices.
3. In a medium bowl, whisk together the rice wine vinegar, olive oil, oregano, basil, fresh parsley, and shallots. Season with salt and pepper to taste.
4. Add the sliced beets to the dressing and toss gently to coat. Let the beets marinate for at least 10–15 minutes.
5. To serve, place one romaine lettuce leaf on each of six plates. Arrange the marinated beet slices in an overlapping pattern atop the lettuce and drizzle with any remaining marinade from the bowl.
Nutritional Information
• Serves: 6 | Serving Size: 1/3 cup | Cost Per Serving: $0.41 | Calories: 78 | Fat: 4g | Carbohydrates: 8g | Protein: 1.5g | Fiber: 3g | Sugar: 5g | Sodium: 61mg
Pro Tips
• For a deeper, sweeter flavor, roast the beets instead of boiling them. Wrap them in foil and bake at 400°F / 200°C until tender.
• Wear gloves when peeling and slicing the cooked beets to prevent your hands from getting stained bright pink.
• This salad is even better when made ahead! You can marinate the beets for up to 24 hours in the refrigerator. Just assemble on the lettuce right before serving.
• Elevate the salad by adding crumbled feta or goat cheese, toasted walnuts, and a handful of fresh mint for extra texture and flavor.
FAQ
Q: Is this marinated beet salad recipe vegan
A: Yes, this recipe is naturally vegan as written. The dressing uses olive oil and vinegar, and the salad consists of beets and lettuce. For a delicious vegan variation, you can add toasted walnuts or pumpkin seeds instead of the suggested dairy cheese.
Q: How can I add more protein to this beet salad
A: To make this a more substantial vegetarian meal, you can add a variety of protein sources. Crumbled feta or goat cheese are excellent choices. For a vegan option, consider adding a cup of cooked chickpeas, lentils, or a handful of toasted walnuts or pecans for extra protein and texture.
Q: Can I prepare this beet salad in advance
A: Absolutely! This salad is perfect for meal prep. You can cook, slice, and marinate the beets for up to 24 hours in an airtight container in the refrigerator. The flavor actually improves as it sits. Just assemble the salad on the fresh romaine leaves right before you’re ready to serve to keep the lettuce crisp.
Q: What’s the best way to cook beets for a salad
A: This recipe calls for boiling the beets, which is quick and easy. However, for a deeper, sweeter, and more concentrated beet flavor, we highly recommend roasting them as suggested in the pro-tips. Simply wrap the beets in foil and bake at 400°F (200°C) until they are tender when pierced with a fork.
