cold beet salad with fresh herbs
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5 from 1 vote

Marinated Beet Salad

Make a flavorful marinated beet salad. 
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
Author Stephanie Manley


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


  • Preheat oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beets for 1 to 1 1/4 hours.
  • Remove beets from oven, and slightly open each foil wrapped beet to let the steam escape from the foil. Allow beets to cool for about 20 minutes, or until they are cool enough to handle.
  • Rub the skin off of the beet and then slice the beet to about 1/4 inch thick.
  • Mix together oil, vinegar, and ground cumin and whisk together well.
  • Drizzle vinaigrette over beets and mix together well, be careful not to break beets up into small pieces. Sprinkle over scallions and parsley into beet salad. Season with salt and pepper to your personal preference.

Recipe Tips

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


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
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