Marinated Raspberry Beet Salad Recipe

Prep beets

Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding. Scrub beets under cold water to remove dirt.

Cook beets

Place beets in a medium saucepan and cover with about 1 inch of cold water (approximately 6 cups). Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a paring knife, about 25–40 minutes depending on size. Check after 20 minutes for smaller beets.

Shock & peel

Prepare an ice bath (about 2 cups ice with cold water). When beets are tender, drain and transfer immediately to the ice bath for 5 minutes to stop cooking. Once cool enough to handle, rub the skins off with your fingers or a paper towel; the skins should slip off easily. Slice cooled beets into 1/4-inch rounds or cut into 1/4-inch wedges, depending on preference.

Julienne red onion

Peel the large red onion, halve it pole-to-pole, then slice into very thin half-moons. Stack a few slices and cut lengthwise into thin julienne strips (about 1/8-inch). Separate the strips and transfer to a small bowl.

Make vinaigrette

Place 1 cup raspberries in a blender or food processor with 2 tbsp red wine vinegar, 1 tbsp champagne or raspberry vinegar (if using), 1 tsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, 1 tsp freshly ground black pepper and 3 pinches kosher salt. Puree until smooth.

Strain (optional)

For a smooth vinaigrette, push the puree through a fine-mesh sieve into a bowl, discarding seeds. Use the whole puree if you prefer a textured dressing.

Emulsify

Slowly drizzle 4 tbsp extra-virgin olive oil into the raspberry puree while whisking vigorously (or blend briefly) until fully emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or honey as needed.

Combine beets and onions

Place sliced beets and julienned red onion in a shallow nonreactive dish or bowl so the dressing can coat evenly.

Add vinaigrette and marinate

Pour enough raspberry vinaigrette over the beets and onions to coat them well (about 3/4 to 1 cup). Toss gently to combine. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, to allow flavors to meld. For best flavor, marinate up to 24 hours; bring to near-chill temperature before serving.

Finish and serve

Before serving, taste and adjust seasoning. Transfer marinated beets to a serving platter. Sprinkle chopped parsley and toasted nuts over the top. If using, crumble 3 oz goat cheese or feta over the salad. Drizzle any remaining vinaigrette from the bowl over the salad to taste.