Chilled Beet Salad

When I was a kid my grandma made beet salads all summer long. She loved fresh beets straight from her garden and when the season ended and she’d can whatever she had left. At that time, I couldn’t bring myself to share her excitement about these ruby-red root vegetables. Nowadays, I can’t believe I didn’t appreciate these vibrant summer vegetables. They are packed with a sweet and earthy flavor and are perfect for fresh salads or even as a standalone side dish. The best part is that rich color means beets are loaded with antioxidants and essential nutrients like folate, potassium, vitamin C and iron.

This chilled beet salad makes a perfect side dish for your next cookout or picnic. The flavor profile is tangy, subtly sweet and earthy is a perfect complement to grilled meat and roasted vegetables. It’s also a delicious option as a first course or cheese pairing. However you choose to serve it you can be confident that this chilled beet salad will be a fan favorite at the next bark yard BBQ, block party or family dinner.

Chilled Beet Salad Ingredients

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• Beets: Fresh beets from the garden or farmers market are the best choice as they are pulled at peak ripeness and are locally sourced.
• Onion: This recipe uses one small red onion to add some heat and peppery flavor. If you’re interested in learning more about different types of onions and how they’re used our test kitchen has created a simple guide.
• Balsamic vinegar: Made from crushed grapes and aged in wood barrels, balsamic vinegar has a concentrated, mildly sweet and acidic profile. The balsamic will add tang to this salad and balance out the sweet and earthy flavors.
• Oil: Canola oil is used in this recipe because the salad is served chilled, straight from the refrigerator. Many oils, like extra virgin olive oil, will become a solid at colder temperatures.
• Basil: Fresh basil brings an herbal, spiced flavor to the cold beet salad. Fresh is much more fragrant and aromatic than its dried form, making it worth the extra effort to find it at the market.
• Garlic: One clove of finely minced or crushed garlic for additional spiciness and pungent flavor gives contrast to the sweetness of the beets and balsamic vinegar.

Directions

Step 1: Cook the beets

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Scrub the beets under running water to remove any dirt left on the vegetables. Trim off the stems, leaving no more than 1 inch remaining.  Place the beets into a small saucepan and cover with water. Set the heat to high and bring the beets to a boil. Reduce the heat to a simmer and continue to cook for 30 to 60 minutes until they are fork-tender. Remove the beets from the water and allow them to cool completely.

Step 2: Make the chilled beet salad

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When the beets have cooled, peel off the skins using your fingers—the skins should come off easily after cooling. Thinly slice the beets and the onion and place them into a small bowl. Add the balsamic vinegar, canola oil, minced basil and crushed garlic. Season the salad with salt and pepper and toss to combine the ingredients. Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate overnight. The chilled beet salad is ready to serve.

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Chilled Beet Salad Variations

• Add cheese: The subtly sweet and earthy flavors of beets pair well with cheese. Goat cheese or feta are great options.
• Add some greens: Simply add some greens, nuts or additional vegetables, like this spinach salad with goat cheese and beets.
• to make this chilled beet salad into an entree.
• Add Lemon: Lemon is another terrific option for enhancing the flavor of beets. The bitter tang offsets the sweetness of the beets. Try this beet salad with lemon dressing for a different twist of flavors.

How to Store Chilled Beet Salad

Chilled Beet Salad Tips

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Will the beet juice stain my hands?

It definitely can. Beets come in many varieties and colors, but the deep, dark reds are the most common. We recommend wearing food-safe nitrile or latex gloves and peeling the beets over the sink or bowl when working with these to avoid potential stains on the kitchen surfaces.

Can I make this ahead of time?

Absolutely! This recipe for cold beet salad works best when chilled overnight and is perfect for making it a day or two ahead of when you need it.

Can I add other vegetables to this recipe?

Of course. This beet salad is so versatile the sky’s the limit on how you choose to vary it. Add sliced cooked carrots, roasted squash or boiled sweet potatoes to the dish. But remember, the juice from the beets will more than likely turn everything red.