How to Make Beet Salad
Making this salad is relatively quick and easy. The main effort involved is steaming the beets, but you can save time by buying them already prepared if you’re in a rush. (Many stores sell vacuum-sealed steamed beets now in the refrigerated section.)
While the beets are cooking, you can assemble the dressing which is as easy and measuring the ingredients and shaking them together in a mason jar. I like the beets to cool at least slightly before serving, so you can prepare the beets and the dressing up to 3 days in advance, if you’d like to. When you’re ready to serve this beet salad, you’ll just start with a bed of mixed leafy greens, then top them with the beets, chopped red onion, creamy goat cheese, and a generous drizzle of dressing. When I’m serving this for a party, I like to add a few pecans for added crunch, too!
Do Beets Need to Be Peeled Before Cooking?
If you’re making this salad for company or for picky eaters, I recommend peeling the beets so they are as tender as possible, without the texture of the skin getting in the way. However, when I’m only making this salad for myself, I’ll usually skip peeling them because I don’t notice a huge difference in taste or texture. When you skip peeling the beets, you’ll benefit from their maximum nutrition, and you’ll also save yourself time, with less mess to clean up. (Peeling the beets will stain your hands more than the cutting process will.)
Can You Eat Raw Beets in a Salad?
Raw beets are not for everyone, but I do happen to enjoy them. If you would prefer to skip the cooking process all together, you can use raw beets on this salad. In that case, I would recommend shredding them for an appealing texture that will easily fit on your fork. You can also marinate the raw beets in this salad dressing before serving them over the mixed greens, for maximum flavor. It will turn the dressing bright pink!
How Long Does Beet Salad Last?
The steamed beets should last up to a week when you store them in an airtight container in the fridge, and the dressing should as well. When making this for company, I usually recommend making it no more than 3 days in advance to ensure that the flavor is as fresh as possible. Once the salad is dressed, the greens will start to get soggy within a few hours, so be sure to store the dressing separately from the beets and greens for best shelf life. I don’t usually store chopped onions for more than 3 days in the fridge, either, because I find that they smell more pungent the longer they sit after being chopped. (And according to Cooking Light, there’s no extra risk from storing chopped onions in the fridge– if you’ve been worried about that rumor like I was.)
How to Make Beet Salad (video):
Recipe Notes:
If you practice food combining, this salad is properly combined as an animal protein meal if you omit the pecans. It’s neutral if you omit the goat cheese, as well. For a vegan salad, omit the cheese and replace the honey with maple syrup. You’ll probably need to use a little extra maple syrup to compensate, since honey is sweeter than maple syrup. You can use balsamic vinegar instead of apple cider vinegar with good results in this recipe.
If you try this beet salad, please leave a comment below letting me know how you like it. And if you make a modification, please share how that works out for you, too. We can all benefit from hearing about your experience. Reader Feedback: What’s your favorite way to use beets?
