This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

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This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor – you’ll want seconds. This beet salad is perfect for parties because it’s a make-ahead salad that stores really well in the refrigerator and you can easily double the recipe and can it.

The story behind this salad: My sister, Anna, came home one day from dinner at her mom-in-laws and was going on and on about this salad she had tried. Ofcourse, I called and asked for the recipe. Galina, her Mom-in-law is a brilliant cook. One of the most popular recipes we’ve shared on our blog, is from Galina as well as this scrumptious kale salad. Thank you Galina for generously sharing your recipes with us and making the world a yummier place :).

Ingredients for Beet Salad:

3 lbs fresh beets (6 large)
1 lb carrot (8 medium), grated
1 lb (2 medium) onions, finely chopped
3/4 lb (5 medium) tomatoes, diced
1 red bell pepper, seeded and sliced into thin strips

Ingredients for Marinade:

1 cup olive oil or canola oil
1/2 cup white vinegar
1/2 cup granulated sugar
1 Tbsp salt (I used sea salt and non-iodized is best)

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

How to Make Marinated Beet Salad:

Preheat oven to 400˚F.
1. Place beets in a baking dish, cover with foil and bake at 400˚F for 2 hours. I cut my largest beet in half for even baking. Beets do not have to be completely cooked through, but firm tender. Once beets are cool enough to handle, use gloves and rub beets to remove the skin – it should come off easily. Grate beets on the large holes of a grater (p.s. this food processor makes it REALLY easy).

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

2. Grate carrots, slice bell pepper and chop onions and tomatoes.

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

3. Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 minutes, stirring occasionally. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

Pro Tip

Do not completely cover with lid since the vinegar needs to evaporate out as it cooks.

This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.
This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.
Natasha's Kitchen Cookbook

Marinated Beet Salad

4.87 from 15 votes
Author: Natasha Kravchuk
This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.
This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. It’s perfect for parties because it’s a make-ahead salad that stores really well in the refrigerator, plus you can easily double the recipe and can it.
Prep Time: 20 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 10 minutes

Ingredients 

Servings: 8 cups

For the Beet Salad:

  • 3 lbs fresh beets, 6 large
  • 1 lb carrot, 8 medium, grated
  • 1 lb 2 medium onions, finely chopped
  • 3/4 lb 5 medium tomatoes, diced
  • 1 red bell pepper, seeded and sliced into thin strips

For the Marinade:

  • 1 cup olive oil or canola oil
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 Tbsp salt, I used sea salt and non-iodized is best

Instructions

Prep: Preheat oven to 400˚F.

  • Place beets in a baking dish, cover with foil and bake at 400˚F for 2 hours. I cut my largest beet in half for even baking. Beets do not have to be fully cooked through. Once beets are cool enough to handle, use gloves and rub beets to remove the skin – it should come off easily. Grate beets on the large holes of a grater
  • Grate carrots, slice bell pepper and chop onions and tomatoes.
  • Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 min, stirring occasionally. Do not fully cover with lid since the vinegar needs to evaporate out as it cooks. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.
Course: Salad, Side Dish
Cuisine: Russian
Keyword: marinated beet salad
Skill Level: Easy/Medium
Cost to Make: $
This beet salad is loaded with 3 pounds of beets (super healthy) and the marinade gives it wonderful flavor. Perfect for parties because it's a make-ahead salad that stores really well in the fridge and can even be canned.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • DianaB
    October 21, 2023

    The taste is good overall but I ended up with a a lot of oil in the salad…Not sure if its suppose to be like that but 1cup seems too much.

    Reply

    • Natasha
      October 21, 2023

      HI Diana, if you reduced the salad proportions then I would suggest using less but you can always add it to taste as well.

      Reply

  • Anna
    June 24, 2022

    Hi Natasha! Would I be able to use this instead of regular beets for borscht?! Your borscht calls for 3 medium beets, how much of the salad would I need? Thanks in advance 🙂

    Reply

    • Natashas Kitchen
      June 25, 2022

      Hi Anna, I haven’t tried adding this salad to borscht to advise on the outcome, but I do love the idea of using baked beets in borsht though.

      Reply

  • Ira
    December 22, 2019

    Hi I was wondering if you can use pickled beets? Or canned beets?

    Reply

    • Natasha
      December 22, 2019

      Hi Ira, I think freshly cooked have the best flavor, but canned beats would probably work fine.

      Reply

      • Ira
        December 23, 2019

        Would the directions stay the same then? Pickled beets are in vinegar I believe and the juice it’s in would be delicious to use…

        Reply

        • Natasha
          December 23, 2019

          HI Ira, I honestly haven’t tried with pickled beets so I could only guess without testing it first. Pickled beets would need modifications though.

          Reply

  • hadiuasida
    November 13, 2019

    Hey there excellent website! Does running
    a blog such as this require a great deal of work?
    I have very little understanding of computer programming but I was hoping to start my own blog soon. Anyways, if you have any
    suggestions or techniques for new blog owners please share.

    I know this is off subject but I simply needed to ask. Many
    thanks!

    Reply

    • Natashas Kitchen
      November 13, 2019

      Great question! Thank you for reaching out! There is a great deal of work that goes into it and we share a lot about our process here. I hope that helps.

      Reply

  • Liza
    October 18, 2019

    Oh no, don’t have sugar. Can I use honey?

    Reply

    • Natasha
      October 18, 2019

      Hi Liza, I honestly haven’t tried honey but it’s worth experimenting if that is your preferred sweetener. Just keep in mind that honey is sweeter than sugar so you may need a little less honey than 1/2 cup.

      Reply

  • Natalya
    April 17, 2017

    I make this salad today and can’t stop eating! Soooo good!

    Reply

    • Natasha's Kitchen
      April 17, 2017

      That’s great! It sounds like you have a favorite! Thanks for sharing Natalya 😀

      Reply

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