Simple Beet Salad Recipe

This colorful salad is a simple and healthy addition to your table. Pickled beets were a point of contention between my mother and me, but I think we would have agreed on this fresher version.

Simple Beet Salad
Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time:
20 mins
Additional Time:
1 hrs 45 mins
Total Time:
2 hrs 5 mins
6 to 8 servings


  • 2 pounds assorted medium beets

  • 1/3 cup bottled balsamic vinaigrette

  • Salt and pepper

  • 1/2 cup chopped walnuts

  • Garnish: fresh parsley leaves


  1. Preheat oven to 400°. Divide beets between 2 large pieces of heavy-duty aluminum foil; drizzle with balsamic vinaigrette, and sprinkle with desired amount of salt and pepper. Seal foil, making 2 loose packets.

  2. Bake at 400° for 45 to 55 minutes until fork-tender.

  3. Let cool 1 hour in packets, reserving accumulated liquid.

  4. Bake walnuts at 400° in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.

  5. Peel beets, and cut into slices or wedges. Arrange beets on a serving platter or in a bowl. Drizzle with reserved liquid, and sprinkle with walnuts. Garnish, if desired.

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