The Bistro’s Beet Salad Recipe (2024)

This easy-to-make Beet Salad is a great side salad to any meal. Made with simple ingredients and lightly dressed with a vinaigrette, the salad is a tasty welcome on the table.

For this salad, one pound of beets (leaves removed) will be needed – cut off the leaves, leaving a 2” stem and the root intact on the beets, then weigh them for one pound. Cook the beets by your preferred method – e.g., boiling or roasting.

While the beets are cooking, boil two large eggs to the hard-boiled state. Cool the eggs completely and then dice them up. Celery and red onion are the other two ingredients in this colorful salad.

Very little dressing is required for this salad as the beets, themselves are quite moist. Using too much dressing will quickly turn this salad into a soupy mess. Some varieties of beets may be less moist than others (and the choice of cooking method may affect their moistness, too) so some may require a wee bit more moisture beyond the dressing. If you find the salad needs a bit more moisture, drizzle a small amount (key word here is “small“) of a good quality olive oil (I particularly like a Basil olive oil in this salad) on the prepared salad until the desired consistency is reached. The salad is meant to be dressed but not sloppily.

If desired, some chopped fresh chives and/or parsley can be sprinkled over the salad at the time of serving. This salad will keep in the refrigerator for up to two days.

[Printable Recipe Follows at end of Post]

Beet Salad

Ingredients:

Base:
1 lb beets (weighed after leaves removed but with roots and 2” stem on), cooked, peeled, and diced into pieces apx. ¼” – 1/3”.
2 large hard-boiled eggs, diced
½ cup celery, chopped
¼ cup red onion, diced

Dressing:
1½ tsp mayonnaise or salad dressing
1½ tsp maple syrup or honey
1 tsp dark balsamic vinegar
1 tsp Dijon mustard
1 tsp lemon or lime juice
1 tsp olive oil
½ tsp garlic salt
Fresh cracked pepper and fine sea salt, to taste
1 – 1½ tsp (or, to taste) fresh dill fronds, chopped

1½ tbsp chopped fresh chives (optional)
½ tbsp fresh parsley, chopped (optional)

Method:

Cook beets, according to preferred method, until a fork can easily be inserted into a beet without resistance. Cool to room temperature.

Cook eggs to hard boiled state and cool completely then dice into small pieces, about ¼” – 1/3”.

Peel beets and dice into small pieces about ¼” – 1/3” in size.

Place diced beets, eggs, red onion, and celery in bowl.

In small bowl, mix ingredients for sauce.

Toss the beet mixture with the dressing. If desired, sprinkle salad with chopped chives and/or fresh parsley at time of serving.

Yield: Apx. 4 – 5 servings

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

Connect with My Island Bistro Kitchen on Social Media

Join the Facebook page for My Island Bistro Kitchen: https://www.facebook.com/MyIslandBistroKitchen/

Follow “the Bistro” on Twitter: https://twitter.com/PEIBistro/

See the drool-worthy gallery of mouth-watering food photos from My Island Bistro Kitchen on Instagram:https://www.instagram.com/peibistro/

Follow “the Bistro” on Pinterest at https://www.pinterest.ca/peibistro/ and pin the Pinterest-ready photo at the end of this posting to your favorite Pinterest boards!

PIN ME TO PINTEREST FOR LATER!