This marinated beet salad is so simple to throw together but packs a serious punch of flavor. With sweet, earthy beets, crisp red onion, and cider vinaigrette, it’s the perfect make-ahead salad that only gets better the longer it sits in the fridge!
I love beets for so many reasons… Beets are so easy to grow in the garden and one of the fastest to harvest. They’re loaded with goodness and fill you up. They are delicious pickled, and perfect on a veggie tray…. But this marinated beet salad goes perfect with smoked brisket, and it’s my favorite for so many reasons:
Make Ahead! This salad is a dream for busy schedules… You let it marinate for hours (or even overnight!), the flavors meld and deepen, making it even more delicious on day two! This means you can prep it well in advance, freeing up time when you’re ready to eat, and it only gets better with time. No last-minute fuss needed!
Beautiful: Its stunning ruby red beets and contrasting bright red onion, this salad is a feast for the eyes before it’s even a bite. It adds a beautiful pop of color to any plate, making it an attractive addition to a weeknight dinner, BBQ, potluck, or gathering.
FLAVOR: Earthy sweet cooked beets are perfectly complemented by the slightly pungent kick of raw red onion… And the simple dressing adds a tangy brightness that brings all the flavors together.
Key Ingredients & What You Need to Know:
This salad relies on a few simple, high-quality ingredients to shine. Here’s a quick rundown of what you’ll need:
- Beets (4 medium): Fresh beets are best here! You’ll cook them until tender, then peel and slice them into elegant spears. Any variety of beet will work, but classic red beets give that gorgeous ruby color.
- Red Onion (1 medium): Thinly sliced red onion provides a wonderful crunch and a zesty, slightly sharp counterpoint to the sweet beets. Don’t worry, the marinating mellows its intensity!
- Good Quality Olive Oil (2 tablespoons): Choose an extra virgin olive oil you enjoy the taste of, as it forms the backbone of our dressing.
- Cider Vinegar (2 tablespoons): This is where the “tangy” comes from! Apple cider vinegar adds a bright, fruity acidity that truly elevates the salad. White wine vinegar could work as a substitute if needed.
- Salt (1/2 teaspoon) & Black Pepper (1/2 teaspoon): Simple seasonings, but don’t skip them! They bring out the natural sweetness of the beets and balance the dressing perfectly. Adjust to your taste preferences.
Let me know what YOU think.. Leave a review on the recipe card or in the comments below!
Marinated Beet Salad
Ingredients
- 4 medium beets cooked, peeled, and sliced into spears
- 1 medium red onion raw, thinly sliced into spears
- 2 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Beets: Wash beets and place them in a small sauce pan and cover them with just enough water to cove the beets. Bring them to a boil and cook till softened (about 30 minutes.) Drain and cover with cold water. Slip skins off by rubbing the skins off with your hands under cold water. Let them cool till easy to handle.
- Slice peeled beets into roughly 1/4-inch thick spears.
- Prepare the Onion: Thinly slice the red onion into spears (similar in shape to the beet spears but THIN).
- Combine Ingredients: In a medium bowl, combine the beet spears and red onion spears.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, salt, and black pepper until well combined.
- Dress and Marinate: Pour the dressing over the beets and onions. Toss gently to ensure all vegetables are evenly coated.
- Chill: Cover the bowl and refrigerate for at least 4 hours. For best flavor, allow it to marinate overnight.
- Serve: Give the salad a final gentle toss before serving chilled.
Notes
- Cooking Your Beets: You can cook beets by boiling, roasting, or pressure cooking.
- Boiling: Wash beets, trim off the greens (leaving about an inch of stem), and boil in salted water until tender (30 or so depending on size). Drain, cool, peel, and slice.
- Pre-cooked Beets: For ultimate convenience, you can often find pre-cooked, vacuum-sealed beets in the produce section of your grocery store. These are a great shortcut!
- Cutting the Beets and Onions: Aim for spears that are similar in size and shape to ensure even marination and a pleasant eating experience. About ½-inch thick is ideal.
- The Magic of Marinating: Don’t skip the chill time! As the salad sits, the beets absorb the tangy dressing, and the sharp edge of the raw red onion mellows beautifully, creating a more harmonious and delicious flavor profile.
- Serving Suggestions: Serve it as a vibrant side dish to grilled chicken or fish, alongside roasted vegetables, or as a colorful addition to a salad bar. It’s also delicious as part of a light lunch with some crusty bread.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavor will continue to deepen!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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