Easy Beet Salad
Fall head over heels for beets! This vibrant, zesty salad turns earthy roots into a crisp, fresh explosion of flavor with red wine vinaigrette, parsley, and red onion. Add elegant quail eggs (or regular) for a protein punch. Budget-friendly and ideal for meal prep or picnics—ready in 40 mins (or 5 with pre-cooked beets). Beet skeptics, prepare to convert!
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Servings: 2
Ingredients
- 2 beets, peeled and cut in 1-inch cubes (See Notes)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Sea salt, to taste
- Ground black pepper, to taste
- 1/3 cup chopped red onion
- 1/3 cup chopped fresh parsley
Instructions
- Put the beet cubes in a steamer or steamer basket and steam them over boiling water for about 30 minutes or until the beets are fork-tender. Adjust the heat as necessary to avoid boiling the pan dry.
- Drain the beets and allow them to cool while you prep the rest of the salad.
- In a small bowl, whisk together the oil, vinegar, salt, and pepper. Taste, and adjust as necessary.
- Put the chopped onion and parsley in a larger bowl. Add the beets and toss with the dressing.
Notes
Prep Tip: Prep and total time assume you start with raw beets. If using pre-cooked, this salad comes together in just 5 minutes!
Variation Tips: Add boiled quail eggs, sliced boiled chicken eggs, or crumbled feta cheese, if desired. Use varieties and colors of beets.