
This post may contain affiliate links. Read my disclosure policy.
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)

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).

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 minutes, stirring occasionally. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.

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


Marinated Beet Salad

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.
- 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.

I am wondering if instead of simmering for 50 minutes, can it go into a crockpot? If so would you do it on low for how long?
Hi Laurie! I wish I could be more help, but I haven’t tested that to provide instructions.
Flavor reminded me a little bit of pickled beets. I liked it but I think I like roasted beets and beet soup better.
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.
HI Diana, if you reduced the salad proportions then I would suggest using less but you can always add it to taste as well.
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 🙂
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.
Hi I was wondering if you can use pickled beets? Or canned beets?
Hi Ira, I think freshly cooked have the best flavor, but canned beats would probably work fine.
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…
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.
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!
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.
Oh no, don’t have sugar. Can I use honey?
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.
I make this salad today and can’t stop eating! Soooo good!
That’s great! It sounds like you have a favorite! Thanks for sharing Natalya 😀