Beet Salad Recipe

Name: Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole Small (baby) Beets; 2 Tablespoons Olive Oil; 2 Tablespoons Shallots, Minced; 1 Tablespoon Red Wine Vinegar; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Parsley, Minced; 1 teaspoon Fresh Orange Juice; 1 pinch Kosher Salt To Taste; 1 pinch Ground Black Pepper To Taste; 1/4 cups Crumbled Feta

Servings: persons

1
Preheat oven to 400 degrees F.
2
Line a baking sheet with aluminum foil.
3
Lay the baby beets, skin on, down on the baking sheet, with space surrounding each, if possible.
4
Cover baking sheet with another sheet of aluminum foil.
5
(You can bypass this step if you wish to individually wrap each beet, but this is kinda like wrapping them all together at once.
6
Much easier.)
7
Bake beets in the oven for 35-40 minutes, or until tender when poked with a fork.
8
In a small mixing bowl, whisk together all other ingredients, except the feta.
9
Season with salt and pepper, to taste.
10
Set aside the vinaigrette dressing.
11
Once beets are tender, remove from oven and allow to cool.
12
When cool enough to handle, gently peel off beet skin using a sharp paring knife.
13
Discard peel.
14
Slice each beet into about 1/4-inch slices.
15
Arrange sliced beets on a plate.
16
Drizzle desired amount of vinaigrette over the beets (you may not need to use it all).
17
Sprinkle crumbled feta over the plate.
18
Enjoy!

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 15 whole Small (baby) Beets, 2 Tablespoons Olive Oil, 2 Tablespoons Shallots, Minced, 1 Tablespoon Red Wine Vinegar, 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.

That's it — enjoy your meal!

Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions