A must-have salad for every meal. For Friday dinner, on holidays, for a quick week night side or simply as a fun and light snack. It’s healthy, delicious and a little sweet thanks to the beets and it’s really easy to make.
Beet Salad You’ll Always Want in the Fridge
PrintIngredients
- 3 medium beets, firm and smooth
- 2 tablespoons fresh lemon juice
- 1 tablespoon date syrup or maple syrup
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- A handful of fresh cilantro leaves
- A handful of fresh mint leaves or about 10 chives
Instructions
- Place the beets (unpeeled) in a medium pot and cover with plenty of water. Bring to a boil and cook until fully tender when pierced with a knife. Drain, let cool slightly, then peel off the skins. - Cut the beets into sticks or bite-sized cubes and place in a bowl. - Add the lemon juice, date or maple syrup, balsamic vinegar, olive oil, and salt. Add the herbs and mix gently. - Let the salad sit for about 30 minutes before serving, so the beets can absorb all the flavors. - If your beets aren’t very sweet, add another tablespoon of date or maple syrup. You’re looking for that bright sweet–tart balance.
Beet Salad. Photo: Tal Sivan-Ziporin
Notes
- No balsamic? You can replace it with more lemon juice. - Not a cilantro fan? Skip it — but I wouldn’t skip the chives. - Vacuum-packed cooked beets will work, but fresh gives a deeper flavor. - For a sharper edge: Add 3 crushed garlic cloves, or 1/2 teaspoon granulated garlic for something more subtle.
