Marinated Beet Salad Recipe

Name: Marinated Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red baby beets, trimmed; 1/2 cup water, divided; 1/8 teaspoon kosher salt, divided; 6 thyme sprigs, divided; 2 rosemary sprigs, divided; 1 pound gold baby beets, trimmed; 1 medium leek, white and light green parts only, halved lengthwise; Cooking spray; 1 teaspoon grated orange rind; 3 tablespoons fresh orange juice; 1 teaspoon grated lime rind; 2 tablespoons fresh lime juice; 2 tablespoons sherry vinegar; 2 tablespoons olive oil; 1 teaspoon thyme leaves; 1/8 teaspoon salt; 6 cups herb salad mix; 3 tablespoons plain fat-free Greek yogurt; 1 tablespoon toasted unsalted sunflower seeds

Servings: persons

1 pound red baby beets, trimmed
1/2 cup water, divided
1/8 teaspoon kosher salt, divided
6 thyme sprigs, divided
2 rosemary sprigs, divided
1 pound gold baby beets, trimmed
1 medium leek, white and light green parts only, halved lengthwise
Cooking spray
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon thyme leaves
1/8 teaspoon salt
6 cups herb salad mix
3 tablespoons plain fat-free Greek yogurt
1 tablespoon toasted unsalted sunflower seeds

1
Preheat oven to 375u00b0.
2
Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375u00b0 for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.
3
Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375u00b0 for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.
4
Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.
5
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327

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

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 pound red baby beets, trimmed, 1/2 cup water, divided, 1/8 teaspoon kosher salt, divided, 6 thyme sprigs, divided, and more.

Yes, Marinated 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!

Marinated Beet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions