Balsamic Beet Salad Recipe

This flavorful Balsamic Beet Salad Recipe showcases the vibrant-colored beet in a dish that is sure to become a favorite. Bake the beets and add a complementing balsamic-honey dressing. Sprinkle chopped parsley for added appeal. This salad is best made in advance, which makes it a great salad or appetizer for parties, dinners and holidays. It is gluten free & dairy free and simply delicious.

For special tips, see the notes at the end of the post.

If you enjoy beets, you may also want to try our Mediterranean Lemony Beet Salad, which is included in Kosher Create’s Healthy Salads & Spreads Recipe Collection.

This Balsamic Beet Salad is included in Kosher Create‘s Rosh Hashanah Healthy Menu and also appears in Kosher Create’s Rosh Hashanah Symbols Simanim – Healthy Recipe Gallery.

Balsamic Beet Salad

Kosher Create

This Balsamic Beet Salad Recipe combines the earthy taste of beets with a tangy-sweet balsamic dressing. Follow this detailed recipe to create a healthy, gluten free & dairy free salad. With its beautiful deep color & unique flavor, it is a sure standout on any dinner table. Great as a salad or appetizer!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Salad

Cuisine Mediterranean

Servings 5 people

Equipment

• Large Baking Sheets
• 1 Baking Tray
• 1 Crinkle Cutter (optional)
• 1 Small Bowl (for mixing the dressing)
• 1 Large Bowl (for mixing the salad)

Ingredients

  

Beets

• 4 cups Beets (cut into pieces, about 4-6 small beets)

Dressing

• 1 tbsp Balsamic Vinegar (without preservatives or additives)
• 1 tbsp Olive Oil
• 1 tbsp Honey (adjust to taste or health requirements)
• 1 tsp Salt (adjust to taste or health requirements)

Garnish

• 4 tbsp Fresh Parsley Leaves (diced)

Instructions

 

Prepare The Beets

• Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
• Wash the beets thoroughly with a brush to remove all dirt and residue.
• Soak in salt water for several minutes and rinse again.
• Cut off the top stem.
  
• Wrap each beet individually in a baking sheet.
  
• Place the wrapped beets on a baking tray lined with a baking sheet.
• Bake for 1 hour or until the beets are tender. Check by gently inserting a knife into the beet.
• Set aside just until cool enough to handle. Remove the skin, wash and dry well.
  
• Cut into small pieces. You can use a crinkle cutter.
  

Prepare The Dressing

• In a glass bowl, mix the olive oil, balsamic vinegar and salt.

Prepare The Salad

• Place the beets in a large bowl.
• Pour the dressing over the beets, ideally while they’re still warm. Mix well.
• Garnish with diced parsley right before serving.

Notes

It’s best to choose small or medium sized beets that are potentially sweeter and cook faster.

Prepare the salad in advance to allow the flavors to intermingle.

It’s best to add the dressing while beets are still warm but cool enough to handle.

Beets vary in sweetness. Adjust the honey accordingly.

It’s best to garnish with parsley right before serving.

Keyword Balsamic, Balsamic Vinegar, Beet, Dairy Free, Gluten Free, Healty, Honey, Kosher, Parsley, Parve, Rosh Hashanah, Salad