This Red Beet Salad is a vibrant, nutritious side dish made with roasted beets, onions, and fresh parsley. The earthy sweetness of the beets is perfectly complemented by the tangy vinegar dressing, making it an ideal side for any meal. Packed with vitamins and minerals, this salad is not only delicious but also a healthy addition to your diet.
Why You’ll Love This Recipe
- Simple yet flavorful—easy to prepare with just a few ingredients
- Nutritious and full of fiber, vitamins, and antioxidants
- Roasting the beets brings out their natural sweetness
- Tangy dressing adds a refreshing contrast to the earthy beets
- Great for meal prepping or as a healthy side dish for any occasion
- Customizable with optional caraway seeds for extra flavor
- Suitable for vegetarians and plant-based diets
- Can be served chilled or at room temperature, perfect for warm weather
- A quick and easy recipe with minimal prep time
- Light yet satisfying, perfect for a clean-eating meal
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 medium beets, peeled and cubed
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar (red wine or apple cider vinegar works well)
- 1 teaspoon honey or sugar
- Salt and pepper to taste
- 1 teaspoon caraway seeds (optional)
- Fresh parsley, chopped for garnish
directions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast them for 45-60 minutes, or until tender when pierced with a fork.
- Once the beets are done, allow them to cool slightly. Peel off the skins and cut the beets into cubes or slices.
- In a medium bowl, combine the roasted beets with the chopped red onion.
- In a small bowl, whisk together the olive oil, vinegar, honey or sugar, salt, and pepper.
- Pour the dressing over the beet and onion mixture and toss to coat evenly.
- If desired, sprinkle in the caraway seeds for added flavor.
- Garnish with freshly chopped parsley and serve chilled or at room temperature.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4 servings
- Calories: Approximately 120 kcal per serving
Variations
- Add nuts: Top with roasted walnuts, almonds, or pecans for extra crunch and flavor.
- Cheese addition: Add crumbled feta or goat cheese for a creamy, tangy contrast.
- Herb variation: Swap parsley for cilantro, dill, or mint for a different fresh flavor.
- Citrus twist: Add orange segments or lemon zest to enhance the freshness of the salad.
- Spicy kick: Add a pinch of chili flakes or freshly cracked black pepper for a bit of heat.
- Vegan option: Skip the honey and use maple syrup or agave for a fully vegan dish.
- Roast the onions: For a deeper flavor, roast the red onions along with the beets instead of using raw ones.
storage/reheating
Storage:
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Freezing:
While it’s best enjoyed fresh, you can freeze the roasted beets for up to 3 months. However, the texture of the salad may change once thawed.
Reheating:
Serve chilled or at room temperature for the best taste and texture. If you prefer it warm, lightly warm the beets in the microwave before assembling the salad.
FAQs
Can I use canned beets for this recipe?
Fresh beets are recommended for the best flavor and texture, but canned beets can be used if you’re short on time.
How do I know when the beets are done roasting?
The beets are ready when you can easily pierce them with a fork or knife. They should be soft but not mushy.
What can I use if I don’t have caraway seeds?
You can substitute caraway seeds with cumin, fennel seeds, or even just a sprinkle of smoked paprika for a different flavor.
Can I make this salad ahead of time?
Yes, this salad can be prepared in advance and stored in the fridge. The flavors meld beautifully after a few hours.
Can I make the dressing in advance?
Absolutely! The dressing can be made a day ahead and stored in the refrigerator. Just give it a good whisk before using.
What can I pair this salad with?
This beet salad pairs well with grilled meats, roasted chicken, or a simple vegetable dish. It’s also great on its own as a light lunch.
Can I add more vegetables?
Yes, you can add other roasted vegetables like carrots, sweet potatoes, or parsnips for a more hearty salad.
Is this salad gluten-free?
Yes, this beet salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I use a different type of vinegar?
Yes, balsamic vinegar or white wine vinegar can be used in place of red wine or apple cider vinegar for different flavor profiles.
How can I make this salad spicier?
If you like a bit of heat, add sliced jalapeños or red pepper flakes to the salad.
Conclusion
Red Beet Salad is a colorful, healthy, and refreshing dish that brings a burst of flavor to your table. With roasted beets, sweet onions, and a tangy dressing, it’s an easy yet sophisticated side dish that pairs perfectly with any meal. Whether served as a starter, side, or light lunch, this salad is a wonderful addition to your recipe collection.
Red Beet Salad
This refreshing red beet salad is a healthy and vibrant dish made with roasted beets, onions, and a touch of fresh parsley, offering a delicious and nutritious side that pairs well with any meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegan
Ingredients
- 4 medium beets, peeled and cubed
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon vinegar (red wine or apple cider vinegar works well)
- 1 teaspoon honey or sugar
- Salt and pepper to taste
- 1 teaspoon caraway seeds (optional)
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast them for 45-60 minutes, or until tender when pierced with a fork.
- Once the beets are done, allow them to cool slightly before peeling off the skins. Then, cut the beets into cubes or slices, depending on your preference.
- In a medium bowl, combine the roasted beets with the chopped red onion.
- In a small bowl, whisk together the olive oil, vinegar, honey or sugar, salt, and pepper. Pour the dressing over the beet and onion mixture and toss to coat.
- If you like, add caraway seeds for an aromatic touch.
- Garnish the salad with freshly chopped parsley and serve chilled or at room temperature.
Notes
- For a more intense flavor, let the salad sit in the refrigerator for an hour before serving.
- This salad can also be topped with crumbled feta or goat cheese for added richness.
- If you prefer a sweeter salad, increase the amount of honey or sugar to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg