Let Me Tell You About This Oddly Addictive Beet Salad
Okay, so I have this beet salad story (promise I'll be quick) — years ago, my aunt brought a pink, suspiciously vibrant salad to a family do, and I’ll be honest, half the cousins gave it side eye. I was one of them. But after a second, slightly braver forkful, I was all in. Turns out, this Pickled Beet Salad Recipe is now my not-so-secret weapon for potlucks, neighbor drop-offs, and, well, just Mondays. Actual fact: My phone background was once my little niece with beet juice all over her face. Proudest moment? Maybe not. Funniest? Definitely.
Why You'll Love This!
I make this whenever my family’s bored with the usual green salads (again with the iceberg, mom?!). My partner even admits to loving it, and he’s generally suspicious of anything purple that isn’t wine. Plus, this salad is basically indestructible—forgot it in the fridge overnight? Tastes even better, honestly. Oh, and if you, like me, are a beet-stained T-shirt veteran—this one might require a bib, but it’s worth it.
So, What's in It?
- 3 large beets (Any kind, really—though golden beets are fancy, I stick with regular old red.)
- ¼ cup red wine vinegar (I’ve also used apple cider vinegar when that’s all I had. Still great.)
- 1 tablespoon sugar (Or honey, if you want to feel more health conscious. I don’t always bother.)
- Salt & pepper – a generous couple of pinches each
- 2 tablespoons olive oil (Any veggie oil works, but olive is my go-to. My grandmother swore by sunflower oil, for some reason.)
- 1 small red onion, thinly sliced (Or shallot, or skip it if onions aren’t your thing. I’ll survive.)
- A handful of chopped fresh parsley or dill (I once tried dried... not the same, but it’ll do in a pinch.)
- (Optional) 50g crumbled feta or goat cheese (If you want that salty zing. Or skip for vegan vibes.)
- Bonus: A sprinkle of toasted walnuts or pecans is great, but not essential.
What To Do (Don’t Stress, It’s Pretty Simple)
- Cook the beets. Scrub and trim those beets, then boil or roast them—whichever feels less annoying today. Boil for about 35-40 minutes (they’ll feel fork-tender). Or, roast at 200°C (400°F) wrapped in foil for what feels like an eternity (really about 50-60 min). Running late? I have used vacuum-packed beets before. Cheating? Maybe.
- Peel and slice. (When they’re cool enough, slip the skins off under running water—yes, your fingers will get pink. Don’t worry.) Slice into rounds, wedges, or chunks. Up to you. This is where I usually sneak a taste and sometimes oversample.
- Pickling time-ish. Toss the sliced beets with vinegar, sugar (or honey), a solid pinch of salt, and a few grinds of pepper. Let sit at least 15 minutes (sometimes I get distracted and forget for half an hour—it’s fine!)
- Add the good stuff. Chuck in your onions and drizzle that olive oil. Give it a good toss. Add herbs and cheese if you’re feeling it (sometimes the cheese gets left in the fridge by accident and, honestly, the world keeps turning).
- Taste and tweak. This is my favourite step. Need more salt? Hit it. Vinegar too strong? Actually, I find a little more oil sorts it out. Let the salad chill a bit for best flavour (if you have the patience).
Bits I Figured Out the Hard Way
- This salad will stain anything, so don’t wear white, unless you’re feeling brave.
- I used to cube the beets for ages, but now I just slice them—it looks fancier and saves time.
- If you forget to add the cheese on top, it just means more for you next time.
Experiments & Epic Variations
- I once used oranges instead of onions (didn’t quite work, tasted like cough syrup, but looked gorgeous).
- Arugula tossed in at the end adds a fresh pepperiness, if that's your jam.
- Swapping vinegar for lemon juice makes it less pickly—better if you're introducing it to beet newbies.
Gear You Could Use (But Don't Freak If You Don't Have It)
- A decent pot, or even a battered saucepan—don’t need anything special for boiling beets.
- Mandoline for slicing? Nice, but I usually just grab a sharp knife. (But careful—beets are slippery little buggers.)
- Mixing bowl, obviously. If you end up using a takeaway soup container, I won’t tell anyone.
Stashing It in the Fridge
Supposedly, you can store pickled beet salad for up to 3 days in the fridge (covered—unless you want your dessert to smell like onions). But, truthfully, in my flat it rarely survives till the next afternoon.
Serving—My Not-Very-Secret Routine
Weirdly, this is a salad I bring out with heavy main dishes (roast chicken, or, if we’re feeling posh, fish!). My uncle eats it on buttery rye toast. I’ve even eaten it first thing in the morning on a dare—verdict: not bad, but maybe not with coffee.
Lessons I Learned the Hard Way
- Don’t try to rush the ‘marinating’ step—once, I did, to save time, and the beets tasted a bit bland. Worth the wait, honestly.
- Don’t let onion slices get too thick unless you want spicy surprises every few bites.
The Usual Questions from Family and Friends (Honestly!)
- Can I use canned beets? You probably could, but it’ll taste kind of, um, flat. Not terrible in a pinch though. Rinse off the brine first!
- Is it safe to prep beets ahead? Yep, actually seems to get better the next day. The colors get deeper—so do the flavors.
- Does this work without sugar? Sure. Sometimes I skip it by accident, and no one complains. If you want it tangier, leave it out.
- Will my kitchen look like a crime scene? Maybe! But it washes off countertops way easier than you’d think.
- What if my salad tastes blah? Add more vinegar or a pinch of salt; weirdly, I find it’s usually the salt that’s missing.
- Can kids eat this? Most do. Unless their picky phase is upon us (my nephew once said it looks like “monster food” but now he’s a convert).
Honestly, this isn’t a fancy “show off” salad, but the kind I keep coming back to. And if you drop a beet on the floor and the dog gets to it first—consider it his lucky day! (Tangential aside: my old terrier loved beets so much we called him Red Beard... but that’s a tale for another day.)
Ingredients
- 4 medium beets, trimmed and scrubbed
- ½ small red onion, thinly sliced
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
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1Place the beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 35–40 minutes or until tender. Drain and cool.
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2Peel and slice the cooled beets into wedges or rounds.
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3In a large bowl, whisk together apple cider vinegar, olive oil, sugar, salt, and black pepper.
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4Add the sliced beets and red onion to the bowl and toss to coat with the dressing.
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5Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
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6Sprinkle with fresh dill before serving. Enjoy chilled or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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