Simple Marinated Beet Salad: A Colorful Side Dish Favorite

I grew up thinking beets only came from a can, with that distinct metallic taste that made me push them around my plate as a child. That all changed when I visited a local farm-to-table restaurant and tasted their marinated beet salad. The earthy sweetness, the tender texture, and the bright flavors of the marinade completely transformed my understanding of this humble root vegetable. I immediately asked the chef how they prepared the beets, and to my surprise, the technique was incredibly simple. This recipe recreates that revelation-inducing dish that converted me from a beet skeptic to an enthusiastic fan.

What Makes This Beet Salad Special

Unlike many vegetable dishes that require precise timing or complex techniques, this marinated beet salad celebrates simplicity. The oven does most of the work, coaxing out the natural sweetness of the beets through gentle roasting. The vibrant marinade enhances rather than masks the beets’ natural flavor, while the fresh herbs add a bright finishing touch. This dish is versatile enough to complement almost any meal, yet distinctive enough to stand on its own as a light lunch. Plus, it gets better after a day or two in the refrigerator as the flavors continue to develop.

Variations on This Beets Recipe

• A teaspoon of lemon juice can brighten up the flavor.
• A teaspoon of orange juice can change the flavor.
• For a more substantial salad, add feta cheese.
• Combine the roasted beets with uncooked apple slices.

This roasted beets salad is straightforward to make and will keep for several days in the refrigerator.

Colorful Beet Varieties to Explore

While the classic red beet is most common, exploring different varieties can transform this simple salad into something truly special:

• Red Beets – The standard variety with deep crimson color and sweet, earthy flavor.
• Chioggia Beets – Also called “candy cane beets” for their striking red and white concentric circles when sliced. They offer the highest sweetness level.
• Golden Beets – With their sunny color similar to carrots, these don’t “bleed” and offer a milder, less sweet flavor than red varieties.
• White Beets – Resembling turnips in appearance, these have the most subtle flavor and are the least sweet of all varieties.

Ingredients You’ll Need

• Fresh Beets – Provides the earthy sweetness and vibrant color that forms the foundation of this salad.
• Vegetable Oil – Creates the base for the marinade and helps carry the flavors throughout the dish.
• Vinegar – Adds brightness and acidity that balances the natural sweetness of the beets.
• Cumin – Contributes a warm, earthy depth that complements the natural flavors of the beets.
• Scallions – Delivers a mild onion flavor and fresh crunch as a garnish.
• Fresh Italian Parsley – Adds color and a fresh, herbaceous note that brightens the entire dish.
• Salt and Pepper – Enhances and balances all the flavors in the dish.

Step-by-Step Instructions

Preparing and Roasting the Beets

• Slice the beets into ¼-inch rounds. If the beets are very large, cut them in half first, then slice.
• Preheat the oven to 350°F (175°C).
• Prepare the beets by rinsing them thoroughly under cool water to remove any dirt.
• Trim the tops and bottoms of the beets, leaving about an inch of the stem attached (this helps prevent bleeding during cooking).
• Wrap each beet individually in aluminum foil, creating a sealed packet.
• Place on a baking sheet and roast in the preheated oven for approximately 1 hour, or until the beets can be easily pierced with a fork.
• Allow to cool completely before handling, about 30 minutes.
• Peel the beets by gently rubbing off the skin with your fingers or a paper towel. The skin should slip off easily after roasting.

Make the marinade for the salad

• Combine the dressing in a small bowl by whisking together vegetable oil, vinegar, and cumin until well integrated.
• Season to taste with salt and freshly ground black pepper.
• Pour over the sliced beets in a mixing bowl, gently tossing to ensure all pieces are evenly coated.
• Let marinate for at least 30 minutes before serving, though longer is better for flavor development.

Finishing the Salad

1. Transfer to a serving dish, arranging the beet slices attractively.
2. Sprinkle with chopped scallions and fresh parsley just before serving.
3. Adjust seasoning if needed with additional salt and pepper.

Storage and Make-Ahead Tips

This marinated beet salad actually improves with time, making it perfect for meal prep:

• Store in an airtight container in the refrigerator for up to 5 days.
• The flavors will continue to develop over the first 24-48 hours.
• Add the fresh herbs just before serving to maintain their bright color and flavor.
• Bring to room temperature before serving for the best flavor.

More Side Dish Salads

• Broccoli Salad Recipe
• Classic Carrot Raisin Salad
• Orange Jello Fluff
• Simply Pasta Salad
• Grape Nut Salad
• Cold Alfredo Pasta Salad
• Spaghetti Pasta Salad
• Simple Macaroni Salad
• Three Bean Salad

Can’t get enough marinated beet salad? Try these recipes

• Creamy Beets
• Beets in Cream Sauce
• How to Dye Eggs Red with Beets

Be sure to check out more of my easy side dish recipes and the best salads.