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Tuesday, June 29, 2010


Cold Beet Salad

This is one of my favorite salads. I think it’s one of my mom’s favorite salads too, this is her recipe, 'merci Mamie'!  Preparation doesn’t take much effort. It makes a great side dish or you may want to place your serving on top of your favorite green leaf salad.

6 medium sized beets with tap roots
3-4 garlic cloves, minced (we always double or triple the garlic, we just love garlic)
Fresh herbs, such as parsley, basil, oregano chopped
¼ cup Oil
¼ balsamic vinegar
Lemon juice of ½ lemon (optional)
Salt and pepper to taste (optional)

Once the leaves are removed*, gently wash the beets and place them in a pot of cold water. Make sure the beets are covered in water. Bring to boil and lower heat so the water is still bubbling but not to an excess. Cook until done, this will take anywhere from 45-60 minutes. By placing a knife in the middle you will be able to tell by how easy the knife cuts in. Drain beets in colander. You may want to run the beets under cold water or let cool on their own. Remove skin with fingers. This is done very easily by sliding your fingers to remove the skin. Beware, this will leave your fingers colored! That’s never stopped me from eating beets.

Cube beets and place in a bowl. Add minced garlic, chopped herbs, oil and vinegar. I added lemon juice and some salt and vinegar. Toss salad you may serve immediately or place in the refrigerator to chill for at least one hour. It helps to keep tossing the salad every 15-20 minutes to ensure all of the beets are continually flavored.

Be creative and add other veggies in this salad, maybe some cut up cucumbers, green beans, or even some flaxseeds.

*Keep the beet leaves. They can easily be cooked and prepared with sautéed garlic, olive oil and some salt and pepper.

How do you prepare your beets? Is there anyone out there who hasn’t eaten beets? I’d love to hear your story.

This recipe was shared with:
Tuesday Twister at GNOWFLINS
Two for Tuesdays at  Girlchief 
Real Food Wednesday at Kelly the Kitchen Kop 
Pennywise Platter at The Nourishing Gourmet 


  1. I have only eaten canned beets and they are nasty. It is on my list of veggies to make from scratch and this salad looks perfect for that try!

  2. Hi Christy, thanks for stopping by. Beets do have a taste of their own. I've never had beets from a can so I'm not sure what the comparison is. Stop by after you've tried and let me know if you've changed your mind about beets. We just ate our salad tonight and I added extra lemon juice. Yummy

  3. Carmen, here is another point of commonality between us! I love beets! My grandmother was Cajun and her influence filtered down through my mother's cooking to my table today. We ate a lot of unusual foods by American standards. My mother's definition of convenience food was store bought bread. I think I may have to add some recipes to my blog. You've inspired me. Favorite beet dish? Pickled beets.

  4. Can't wait to taste your pickled beets. I'm sure you have lots of recipes to share. I love picked beets and so does the rest of my family. looking forward to it.

  5. I love cold beet salad and its the only way my husband will eat beets. I also love it with fresh dill.
    thanks for the recipe!

  6. YUM! Beets are one of my favorite root veggies! I eat them anyway I can. Honestly, my favorite way is just roasted with a little sprinkling of salt. Thanks for sharing this with Two for Tuesdays this week =)

  7. This looks really great!! I love beets, and I just happen to have some on hand!! Thanks for the recipe!!

  8. I made this up today with cubed cukes, celery, cilantro and red potatoes added. It is super delicious! Dinner is made for tonight. Thanks again!

  9. This sounds yummy--my girls and I LOVE beets.I especially enjoy adding them to my carrot juice for extra sweetness.
    My beets are done for the season, but we'll be planting more in the fall and when I give the recipe a try, I'll come back and let you know how we liked it.
    Thanks for sharing!

  10. Have you ever roasted your beets? Try it as the weather cools. Cook just like a baked potato. Be sure to put something under them so any juice doesn't mess up your oven.

    I make a cold beet soup with cucumber, chicken broth, fresh dill and some yogurt. It is a shocking pink color! Toss all into the blender and whirl.

  11. Anonymous, cold beet soup with cucumber sounds like a recipe I would love to try. thank you so much for sharing!


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