Beet Salad With Lemon Vinaigrette

by , October 22, 2017
beet salad
Photo by Diana Rattray

I used golden and two-tone Chioggia beets in this simple salad. Feel free to use part or all red beets if you prefer them. If you aren't a fan of cilantro, add some chopped fresh parsley instead.

Easy Harvard Beets
Orange Glazed Beets

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes



  1. Heat the oven to 375 F.
  2. Scrub the beets. Trim the ends, leaving about 1 inch of stem and root. Sprinkle the beets with kosher salt and black pepper and then drizzle a few teaspoons of olive oil over them. Wrap the beets tightly in foil and place them on a rimmed baking sheet or pan.
  3. Roast for 1 to 1 1/2 hours, or until the beets are fork-tender.
  4. When the beets are cool enough to handle, slip the skins off and cut off the ends. Slice them lengthwise and then slice them into 1/4-inch slices. Put the beets in a serving bowl.
  5. Quarter and slice the red onion. Toss the sliced onion with the sliced beets.
  6. In a cup or bowl, combine the olive oil, vinegar, lemon juice, and mustard; whisk to blend thoroughly. Add to the beets, along with freshly ground black pepper and salt or sea salt, to taste. Add the cilantro and toss gently to blend.

Makes 4 servings.


Related Recipes
Ann's Radcliffe Beets

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