Marinated Beet Salad Recipe

Cook the beets

Trim beet greens leaving about 1 cm of stem; wash well. Place beets in a pot and cover with cold water by 2–3 cm. Bring to a boil, then reduce to a simmer and cook until fork-tender (30–45 minutes depending on size). Alternatively, roast at 200°C (400°F) for 45–60 minutes wrapped in foil. Test doneness with a skewer.

Cool, peel, and slice

Drain beets and let cool until you can handle them. Rub skins off with paper towels or peel with a knife. Slice beets into 5 mm (1/4 inch) rounds or wedges and place in a medium bowl.

Make the marinade

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 3 tbs red wine vinegar, 1 tsp honey or maple syrup, 1 tsp Dijon mustard, 1 clove minced garlic, 1 tbs fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Pour half the marinade over the warm sliced beets so they absorb flavors. Reserve the remaining marinade for later. Gently toss to coat. Let the beets marinate at room temperature for at least 30 minutes, or refrigerate up to 24 hours for deeper flavor (bring to room temperature before serving).

While beets marinate, thinly slice the small red onion and place in cold water for 10 minutes to mellow sharpness, then drain and pat dry.

Toast 1/2 cup walnuts or hazelnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned (3–5 minutes). Let cool and roughly chop.

If serving on greens, arrange 4 cups mixed salad greens on a platter or individual plates.

Combine assembled salad: add the drained sliced red onion, 1/4 cup chopped parsley, and half the toasted nuts to the marinated beets. Toss gently to combine. Taste and add remaining reserved marinade if more acidity or oil is desired.

Scatter 75 g crumbled goat cheese or feta over the top and sprinkle remaining toasted nuts. Finish with a small drizzle of olive oil and a grind of black pepper.

Serve: transfer beet mixture to the bed of greens if using, or serve as a composed salad. Leftovers keep well refrigerated for up to 3 days; bring to room temperature before serving for best flavor.