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.

overhead view of marinated beet salad on a platter

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.
marinated beet salad ingredients

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.
roasted whole beets in foil on a baking sheet

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.
marinade dressing for a beet salad

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.
marinated beet salad topped with green onions
marinated beet salad on a platter

Simple Marinated Beet Salad

A colorful, flavorful side dish featuring oven-roasted beets in a cumin-spiced vinaigrette. Perfect for make-ahead meal prep and a beautiful addition to any table.
5 from 4 votes
Print Pin Rate Add to Collection
Course: Salad
Cuisine: American
Keyword: Marinated Beet Salad
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 153kcal

Ingredients

  • 6 cups beets about 8 beets
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped scallions
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • fresh cracked pepper

Instructions

  • Preheatyour oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beetsfor 1 to 1-1/4 hours.
  • Removethe beets from the oven. Open each foil-wrapped beet slightly to allow steam toescape. Allow the beets to cool for about 20 minutes, or until they are coolenough to handle.
  • Rubthe skin off the beets. Cut each beet into slices about 1/4-inch thick.
  • Whisktogether well the vinegar, oil, and ground cumin.
  • Drizzle the vinaigrette over the beets and toss to coat, taking care not to break thebeets up into small pieces. 
  • Sprinkle the scallions and parsley over the beets. Season with salt and pepper to your personal preference.

Notes

Variations on this salad
  • A teaspoon of lemon juice can brighten up the flavor
  • A teaspoon of orange juice can change the flavor

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 742mg | Potassium: 671mg | Fiber: 5g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg

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

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

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

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

REVEALED: Copycat Secrets for 2025

free email bonus

Yes, you CAN make it at home! I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

5 from 4 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




homemade Olive Garden Asiago Torgelloni Alfredo with chicken on a plate

Copycat Recipe Secrets for 2025

REVEALED:

Yes, you CAN make it at home! 
I'll show you how.

FREE EMAIL BONUS