This vibrant beet salad is a simple, refreshing side that’s packed with flavor and nutrients. It’s one of my dad’s favorites, perfect for adding a healthy pop of color to any meal.
Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
Difficulty
Hard
Chef Tips
Roast the beets with their skins on to retain moisture and flavor.
Let the beets cool completely before peeling to make the skin slip off easily.
Use a sharp knife to slice the beets thinly for a better texture in the salad.
Ingredients
0/12
Why This Dish Is Amazing
This salad is vibrant and full of natural sweetness from the beets. It’s easy to prepare and brings a fresh, earthy flavor to your table. Plus, it’s a healthy side that everyone can enjoy.
Step 1
Put the beets in a big pot and covering them with water. Bring it to a boil, then turn the heat down to medium-low and let them simmer until you can easily poke them with a fork—this usually takes about an hour. Once they're tender, drain the water and let the beets cool enough so you can handle them without burning your fingers. Peel off the skins, chop the beets into cubes, and pop them in the fridge for about 15 minutes to chill.
Step 2
While the beets are cooling, whisk together lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and a little garlic salt in a large bowl until it’s nice and smooth. Add the chilled beets along with the tomatoes, onion, avocado, and feta cheese to the bowl, then give everything a gentle toss to combine. Finally, throw in the spinach, toss again, and your salad is ready to enjoy!
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Variations
This salad pairs well with grilled meats or roasted chicken. You can also enjoy it on its own as a light, refreshing lunch or add some crumbled cheese and nuts for extra richness and crunch.
Reheating And Storage
Store the salad in an airtight container in the refrigerator. It will keep fresh for up to three days. If the dressing separates, give it a quick stir before serving.
Frequently Asked Questions
How do I know when the beets are done cooking?
The beets are done when you can easily poke them with a fork, usually after about an hour of simmering.
Can I use pre-cooked or canned beets instead of fresh ones?
Yes, pre-cooked beets can save time; just chop and chill them before adding to the salad.
What can I use if I don’t have Dijon mustard?
You can substitute Dijon mustard with yellow mustard or a small amount of prepared horseradish for a similar tang.
How long can I store the salad before serving?
It’s best served fresh, but you can store it in the fridge for up to 1 day; add avocado just before serving to prevent browning.
Can I make this salad vegan?
Yes, simply omit the feta cheese or replace it with a vegan cheese alternative.
What type of vinegar works best in the dressing?
Balsamic vinegar adds a nice sweetness and depth, but red wine vinegar can also work well.
Should I peel the beets before or after cooking?
It’s easiest to peel the beets after cooking when the skins slip off easily once cooled.
Can I prepare any parts of this salad ahead of time?
You can cook and chill the beets ahead, and even prepare the dressing in advance; just combine everything right before serving.
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