Balsamic Beet Salad
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!
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.