Beet Salad Recipe

Time1h

Serves4

olive, fingerling potato, green bean, hardboiled egg

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Beets
Peel and cut the beets into bite-sized pieces. Boil in salted water until tender, about 20-25 minutes. Drain and let cool.
2
Cook the Potatoes
In a separate pot, boil the fingerling potatoes until soft, about 15 minutes. Drain and let cool. Slice into rounds.
3
Blanch the Green Beans
In boiling water, blanch the green beans for 3-4 minutes until bright green. Drain and immediately plunge into ice water to stop the cooking. Drain again.
4
Prepare the Eggs
Peel the hardboiled eggs and slice them into quarters.
5
Assemble the Salad
In a large bowl, combine the cooled beets, potatoes, green beans, and egg quarters. Drizzle with olive oil and lemon juice. Season with salt and black pepper. Toss gently to combine.
6
Serve
Serve immediately or chill in the refrigerator for 30 minutes before serving for better flavor.