Recipe: Easiest beet salad ever

Beets are so good for us, they clean the blood and give us lots of minerals. They also help keep digestion moving along, great for constipation.

Thing is, I think canned beets are gross. If those are the only ones you’ve ever had, welcome to better beets! This recipe only uses 4 ingredients mainly because I was out of fresh herbs, a sprinkle of parsley or cilantro would’ve put the finishing touch on it. It’s still delicious and worth sharing though.

You’ll need:

  • A few fresh beets ideally with the greens still attached, you can use those as greens another day. Don’t peel them, there’s a far easier way to remove the skin, it’s described below.
  • Good quality extra-virgin olive oil
  • 1/2 a yellow onion, chopped a little
  • Your favorite balsamic vinegar
  • If you have any fresh herbs, a sprinkle of fresh cilantro or parsley.


  1. Preheat oven to 375 F.
  2. Take the beets and cut off the tops and the end of the root, rinse off well with water, pat dry. Put a little olive oil in your hand and cover the whole beet really well, then wrap each one in aluminum foil tightly. (Save the greens, you can saute’ or steam them, they’re a lot like spinach or chard.) Put in the preheated oven for about an hour, I prefer more than less time.
  3. When they’re done, carefully remove 1 beet from the oven at a time. Put the foil packet directly under cold running water and open it with your bare hands. You won’t get burnt, just keep everything under the cold running water. Rub the beet and the peel will come off easily, it only works well when they’re really hot.┬áDo this with each beet and set them aside in a bowl to cool.
  4. Once they can be easily handled, chop into good bite sized pieces (whatever that means to you is good) and put back in the bowl.
  5. Add the onion and a splash of the balsamic and mix really well, let fully cool off and serve. Use less vinegar than you think, you don’t want a puddle of it in the bottom of the bowl, you want just enough to give the beets a little flavor, not overwhelm them.

It’s better if you can make this the night before so the flavors have time to meld, but it was delicious right after I made it. ┬áTreat yourself to a bottle of excellent balsamic vinegar, they can be expensive but you use so little a bottle lasts forever.


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