Easy beet salad

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5 from 4 votes

This easy beet salad will become a staple at your house. Vibrant, nutritious, sweet and delicious! Hard to beat!

Prep Time10

Total Time10

Course: Appetizer / Hors D'Oeuvre, Salad, Side Dish

Cuisine: French

Diet: Gluten Free, Vegetarian, Vegetarian

Keyword: easy

Servings:

Calories: 118kcal

Author: Veronique Eichler

Equipment

Ingredients

1 lb red beet, cooked see recipe here
1 shallot minced
2 tbsp fresh parsley chopped
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp fresh ground pepper

Instructions

Peel cooked beet and cut it in 1/2" cubes. Place in a bowl.
Chop shallot and parsley. Add to the bowl.
Drizzle vinegar, olive oil, add salt and pepper.
Toss well and serve.

Notes

This salad will keep for 3 to 4 days refrigerated.

To avoid getting your hands stained while peeling and cutting the beet, use a latex glove or a paper towel to hold the beet.

Red onion can be used instead of shallots. Garlic is also an option.

Cilantro could be used in lieu of parsley.

Any vinegar can be used, except regular balsamic vinegar as it would alter the color of this salad (unless you use white balsamic vinegar).

I like a 1 to 1 ratio of vinegar to oil in this salad, but you can adjust to your own taste.

Extra virgin olive oil is of preferred. Avocado oil could be used as well. If you have a good walnut or hazelnut oil, you can substitute a teaspoon or so of the olive oil with it.

You can also sprinkle a few walnuts on your salad.

Nutrition