Beet Salad Recipe

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 – 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. Do not completely 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.

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.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.

Beet Salad

5 from 8 votes
Prep Time: 20 minutes
Cook Time: 2 hours 50 minutes
Total Time: 3 hours 10 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: $10-$12
Servings: 8 cups

Ingredients

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.

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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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.

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Shelley Kyle
    September 23, 2016

    How long would this last in the fridge? As it was under your canning section I thought it would be processed in jars for long storage…? Looks wonderful but not sure I can use it up too quickly. Thanks! Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      Hi shelley, I haven’t maxed out the life expectancy but I would say at least 2 to 3 weeks in the fridge. I haven’t canned it myself but one of my readers reported the following: ” I canned the beet salad in open kettle for 20 minutes for 1/2 pints and 25 for pints. I can’t see any problems canning Beet salad, as it has vinegar in the recipe. Just get a good seal on the lids😊.” I think it would work as a canning recipe if you feel you won’t get through it quickly enough 🙂 Reply

  • Carolyn
    August 24, 2016

    This beet salad is to die for…thanks Natasha, I love it. I left out the peppers but I made 1 plus 1/2 recipes which made 7 –1/2 cup jars, and 5 –pints. With only 8 carrots 1 huge onion, and 5 huge beets…I added dried dill 2 small tablespoons. I’m making this again. Forget the pickles. And also made Plum jam…awesome easy, delicious. I’m loving your site. Making the pesto next.🇨🇦❣🇨🇦❣🇨🇦❣😊❣😊❣😊❣Thanks again. From small town Alberta Canada. Cheers Carolyn Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Carolyn, I’m so happy to hear that! Thank you for sharing your great review! Reply

    • Carolyn
      August 24, 2016

      Thanks for the reply Natasha, I canned the beet salad in open kettle for 20 minutes for 1/2 pints and 25 for pints. I can’t see any problems canning Beet salad, as it has vinegar in the recipe. Just get a good seal on the lids😊. We had it with pork chops and ate the whole jar, I’m afraid to let anyone have any, they’ll want more. Lol . Reply

  • Manuela
    August 8, 2016

    Hi Natasha, this salad looks delicious, was wondering how you would can this salad. I’m not very familiar with canning vegetables so I would love some advice. Reply

    • Natasha
      natashaskitchen
      August 8, 2016

      Hi Manuela, I haven’t tried canning this recipe so I’m not sure if it would work well without adding more acidity to preserve it. Reply

  • kama
    April 19, 2016

    Hello Natasha,

    I wondered in what level heat should be all ingredients while simmering time is. Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      I bring it to a low boil and then turn the heat down until it is just simmering. On my stove that is on medium/low heat. Reply

  • Aleksei
    April 16, 2016

    Natasha: I made beet salad this afternoon – it’s beautiful and delicious too. I’ll bring it all to church tomorrow for the coffee hour after liturgy – it will disappear fast. We are still in Lent so it’s perfect.
    Aleksei Reply

    • Natasha
      natashaskitchen
      April 16, 2016

      That’s awesome! I’m so happy you liked it! 🙂 Reply

  • Yum
    April 9, 2016

    I ended up using about a cup of leftover beet salad in making borcht. I thought it added great flavor. Reply

    • Natasha
      natashaskitchen
      April 9, 2016

      I LOVE that idea!! Wow! thanks for sharing that with us 🙂 Reply

  • m88
    March 29, 2016

    I do not know if it’s just me or if everybody else experiencing
    issues with your blog. It seems like some of the text in your posts
    are running off the screen. Can somebody else please comment and let me know if this is happening
    to them as well? This might be a problem with my internet
    browser because I’ve had this happen before.
    Kudos Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Hi, our site is optimized to fit modern browsers both on desktop and mobile and yours is the first report of this. It may be your browser. What browser are you using and what version? Reply

  • Esther Moseichuk
    March 13, 2016

    Natasha, please make a cook book! Reply

    • Natasha
      natashaskitchen
      March 13, 2016

      Cook book is on my to-do list 😀. Reply

      • Esther Moseichuk
        March 14, 2016

        Excellent! Can’t wait! Reply

  • March 11, 2016

    Wow this salad looks very tasty! Reply

    • Natasha
      natashaskitchen
      March 11, 2016

      Thank you Sveta 😀. It tastes as good as it looks. Reply

  • Natasha
    March 7, 2016

    Does it taste kinds sweet? Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      Natasha, it is a little sweet, like you would expect beets to be 😃. Reply

  • Iryna B.
    March 5, 2016

    Where is the garlic, Natasha?! 🙂 Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      This recipe doesn’t call for garlic, but I suppose you could add it if you wanted to. I’m not sure it will have much garlic aroma after being cooked that long, but it may add something. If you use garlic, let me know! 🙂 Reply

  • March 2, 2016

    Looking forward to trying this recipe! Have you tried adding baked beets to the borsch instead of boiling them? I have been adding the beets separately after boiling and grating them in the Kitchenaid food processor. But, I don’t like “throwing” the beet water out after boiling them separately. Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      I love the idea of using baked beets in borsht. When I boil beets for borscht, I use the same water for the borscht – it makes for a very rich and beautiful broth. I just make sure the beets are really scrubbed clean when I add them. Reply

  • February 25, 2016

    This is my favorite beet salad! I am making it every single week! Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      That’s awesome! There’s alot of good, healthy stuff in this one 🙂 Reply

  • February 25, 2016

    My sister would love this recipe… she is obsessed with beets. I still find them a bit too earthy tasting, but if I make this I will have a happy sister at least 😛 Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      I hope you love it too. The marinade covers any earthy taste that might be there, but then again, I’m also obsessed with beets! 🙂 Reply

  • Inna
    February 24, 2016

    Hi Natasha! This looks like an awesome recipe. But how do you think it’s gonna taste if I omit the sugar? My husband loves beat salads, but he can’t have any sugar for now not even honey. Thanks! Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Hi Inna, honestly I don’t think it would work without the sugar or something sweet to offset the vinegar. Reply

      • Inna
        February 25, 2016

        Wonder if I apple cider vinegar will do it? Its kind of sweet. I still will give it a try. We love those salads and it would be mean if I make it and he can’t have any. Reply

        • Natasha
          natashaskitchen
          February 25, 2016

          Let me know how that works out. I’m curious! Reply

      • Anna
        March 29, 2016

        Sounds delicious! I want to make it for a party. How many people it approximately feed? Need to know if I should double the recipe. 🙂 Reply

        • Natasha
          natashaskitchen
          March 29, 2016

          Hi Anna, it makes about 8 cups so it depends on if you have alot of dinner guests and if there are any other salads on the menu. If this is the only salad, it could serve 8. It could probably stretch to 12 or 14 if there are other salads available. Reply

    • March 2, 2016

      Inna, try Stevia – since it is a natural plant that does not affect blood sugar. Reply

  • Heather
    February 24, 2016

    Just found your blog via the sweet potato & mashed potato combo recipe. We had it the other night and my 2 yr old boy gobbled up the “orange potatoes”. Want to make this recipe and the linked kale salad. We are farmers who grow kale, lettuce, arugula and watercress. We sell at a farmers market every Saturday so we have great access to lots of produce! But we are on the other side of the continent – Florida! Drooled at your Hawaii pix. Also have a 5 mo old baby girl so can identify with your family! Thx for the recipes!! Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Welcome to the site Heather 😃and you are very welcome. That is the best when kids love what we Mom’s make. That’s so great! Reply

  • Svetlana
    February 23, 2016

    Natasha , is taste different when beets are roasted or boiled ? Love your website ! Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      I think roasting it makes the beets taste sweeter and you don’t lose any flavor to the cooking water. I boil when I make soup but lately I love to roast them for other recipes. Also, when you bake, they retain more nutrients. Thank you 🙂 Reply

  • Tzivia
    February 23, 2016

    Wow another beet salad recipe Natasha this is too much lol looks like a real winna yeaaaaaa babyyyyyy Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Lol, give it a try Tzivia, it won’t disappoint 😁. Reply

      • Tzivia
        February 24, 2016

        Maybe tomorrow or Friday for Shabbat might roast them again very into roasting veggies thanx again darlin cheers Reply

  • Mila
    February 23, 2016

    Natasha thank you for recipe. You boil all ingredients 50 min Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Yes, simmer everything 50 minutes. I hope you enjoy this salad! 🙂 Reply

  • February 23, 2016

    Those roasted beets look good enough to eat on their own! Yum! Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      They really are! I ate some myself and blended some for baby. She loved them! Reply

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