Whether you want a simple side or satisfying main meal salad, a red beet salad is always a colorful, tasty and healthy choice. Below you will find an easy2make recipe that you can make with home cooked red beets (boiled or roasted) or simply with store bought steamed (vacuum packed) red beets in a few minutes.
For something a bit more substantial, I like to add crumbled Feta cheese to my salad and if you like a savory fruity version I would recommend adding chunks of apples or pears with chopped walnuts and Danish blue cheese to the recipe . . . or when available, instead of the apples or pears . . . try adding fresh blueberries and/or sliced peaches to the salad with any crumbled or fresh cheese of your choice!
Ingredients Per person 2 boiled, steamed or roasted peeled red beets Fresh Basil leaves, to taste Arugula salad leaves, to taste Vinaigrette 1 tblsp extra virgin olive oil 2 tblsp fruity herb vinegar or balsamic vinegar Dijon mustard, to taste Ground black pepper, to taste
In a bowl, whisk together the olive oil and vinegar. Add a little mustard and mix. Season with freshly ground pepper and set aside.
Slice beets into chunky bite size pieces and place them into bowl. Add fresh basil leaves and Arugula salad leaves and mix carefully. Place into serving dish or bowl, drizzle some vinaigrette over the salad and serve immediately.
Apart from the suggestions I mentioned at the beginning of this blog post, I also love this red beet salad served with Greek Skordalia (Garlic Dip) . . . . as it’s a heavenly match and a must try option!
In Iceland a red beet and herring salad is quite popular and often eaten with dark rye bread. Granny and mom would sometimes also add finely chopped green apple chunks to the herring salad and instead of the vinaigrette, mix the ingredients with a light mayo dressing and serve the salad topped with sliced onion rings.
Boiling Red Beets
Whole red beets with stems and greens + salt and vinegar
Wash beets and then cut off all but 2 inches of the green stems. Set leaves aside and boil separately. Leave the beets whole with 2 inches of stems at the top and root ends at the bottom. This prevents the red color from seeping out into the water.
Place red beets in a large saucepan covered with salted water to taste and 1 – 2 tsp of vinegar. Boil until tender which will usually take about 30-45 minutes.
Drain and run cold water over beets. The skins will slip right off with the root ends, but make sure you wear kitchen gloves so your hands don't turn red.
While wearing the kitchen gloves, cut beets into chunks and serve drizzled with vinaigrette. If you like you can add salt and pepper, to taste, fresh basil, savory, caraway seeds or just simply sprinkle with minced chives or parsley.
If you prefer, the red beets can be oven roasted . . . which transforms them into something silky and tender that concentrates the beets flavors and brings out their delicious sweet side.
My favorite way of oven roasting beets is to cover them with aluminum foil and roast them in an oven proof dish in a very hot oven. Sometimes, instead of covering them in aluminum foil I place them in a bed of sea salt ( in an oven proof dish) and roast them in a hot oven . . . that also brings out their delish sweet taste.
© KaritasM – July 2022