Beet Salad Recipe

Name: Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 1/2 pounds beets, boiled, peeled and thinly sliced; 3 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon caraway seeds; 1/3 cup olive oil; Salt and pepper; 6 radishes, trimmed and thinly sliced; 3 scallions, thinly sliced; Green leaf lettuce; 3 tablespoons finely chopped parsley

Servings: persons

1 1/2 pounds beets, boiled, peeled and thinly sliced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon caraway seeds
1/3 cup olive oil
Salt and pepper
6 radishes, trimmed and thinly sliced
3 scallions, thinly sliced
Green leaf lettuce
3 tablespoons finely chopped parsley

1
Place sliced beets in large bowl.
2
In a small bowl, whisk together vinegar, mustard, and caraway seeds.
3
Slowly add oil in a stream and continue whisking.
4
Season with salt and pepper.
5
Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl.
6
Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.
7
Place the lettuce on a platter and top with beets.
8
Sprinkle beets with radishes and scallions.
9
Garnish with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds beets, boiled, peeled and thinly sliced, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon caraway seeds, and more.

Yes, Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad

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