Beet Salad

One of my families most traditional side dishes for thanksgiving and Christmas is Harvard beets. Well this year I decided to try something a little different. Using the same vegetable I made a cold salad with them. I found this recipe in a taste of home magazine a couple years back and thought I would like to try it. It was so delicious, if you love beets then you will love this salad.

Beets are also very good for you. A little known fact about beets is that the tops of them, (the greenery) when eaten helps you to digest the actual beet root. They work together! So before you throw the tops away think about using them in a salad to accompany your dinner.


  • 12 whole fresh beets - peeled and halved
  • 5 tbsp olive oil
  • 1 large red onion - diced
  • 1/2 cup balsamic vinegar
  • 1/3 cup red wine vinegar
  • 1/4 cup sugar
  • 1 tsp salt
  • 1/2 tsp basil
  • 1 tsp fresh ground pepper


**note: Beets do stain, not only do they stain your clothes, but your hands, your cutting board and even your counter. So be careful!!**

Preheat oven to 400°
Cut beets in half and arrange in a pan lined with foil Sprinkle with the olive oil. Cover tightly with foil and bake in oven for about 1 1/2 hours - until tender.

Let the beets cool to room temperature or until you can handle them. Cut the beets into cubes. (this part takes a while...)

Put the cubes in a large bowl with the diced onion. In a small bowl wisk together the rest of the ingredients and pour over the beets. Mix well...cover and refrigerate at least one hour before serving.

Yields 9 servings

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