Beet Salad Recipe
Sliced red beets seasoned with lemon and a blend of spices.
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Ingredients
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Beets & Dressing
Seasoning & Garnish
Method
Beets & Dressing
- 1
Cook the beets
Trim beet greens close to the root, scrub the beets under running water to remove dirt. Place beets in a large pot and cover with cold water by 1–2 inches. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender when pierced with a knife (about 30–45 minutes depending on size). Drain and let cool until safe to handle.
- 2
Peel and slice
When cool enough to handle, slip the skins off the beets using your fingers or a paring knife (wear gloves if you prefer). Slice beets into 1/8–1/4-inch rounds or half-moons, depending on preference. Place sliced beets in a medium bowl.
- 3
Make the dressing
In a small bowl or jar combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard and 1 minced garlic clove. Whisk or shake vigorously until emulsified.
- 4
Dress the beets
Pour about two-thirds of the dressing over the warm sliced beets and toss gently to coat. Let the beets marinate for 10–15 minutes so they absorb the lemon and oil flavors. Reserve the remaining dressing to adjust seasoning later.
Seasoning & Garnish
- 5
Season
Sprinkle 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp ground cumin and 1/4 tsp ground coriander evenly over the dressed beets. Add a light pinch (about 1/8 tsp) of crushed red pepper flakes if using. Toss gently to distribute the spices; taste and add reserved dressing or an extra squeeze of lemon if needed.
- 6
Assemble and garnish
Transfer the seasoned beets to a serving platter or bowl. Sprinkle chopped fresh parsley over the top. If using, scatter 1/4 cup crumbled feta and 1/4 cup toasted chopped walnuts or pistachios for texture and savory contrast.
- 7
Serve
Serve the salad slightly warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3–4 days; allow to come to room temperature before serving or refresh with a splash of lemon and olive oil.