I used golden and two-tone Chioggia beets in this simple beet 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, and feel free to skip the vinaigrette and choose your favorite dressing.
PrintBeet Salad With Lemon Vinaigrette
Sliced cooked beets, red onions, and cilantro team up in this easy salad. It’s dressed with a light and zesty lemon Dijon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salads, Beets
- Method: Bake
Ingredients
Scale
- 5 medium beets (golden or Chioggia)
- freshly ground black pepper
- salt, to taste
- 4 tablespoons extra-virgin olive oil (divided use)
- 1 small red onion
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon cilantro (optional, roughly chopped)
Instructions
- Heat the oven to 375 F.
- Scrub the beets. Trim the ends, leaving about 1 inch of stem and root. Sprinkle the beets with salt and black pepper and then drizzle 1 tablespoon of the olive oil over them. Wrap the beets tightly in foil and place them on a rimmed baking sheet or pan.
- Roast for 1 to 1 1/2 hours, or until the beets are fork-tender.
- 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.
- Quarter and slice the red onion. Toss the sliced onion with the sliced beets.
- In a cup or bowl, combine the lemon juice, zest, and mustard; add the remaining 3 tablespoons of olive oil in a thin stream, whisking constantly. Add the dressing to the beets along with freshly ground black pepper and salt, to taste. Add the cilantro and toss gently to blend.
- Cover and refrigerate the beet salad until it’s time to serve.