This beet salad is loaded with 3 pounds of beets (so nutritious!) and the marinade gives it wonderful flavor—you’ll want refills. Because it’s marinated, it will keep really well in the refrigerator, and I’ve been known to double the recipe.
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The story behind this salad: My sister, Anna, came home one day from dinner at her mom-in-law’s and was going on and on about this salad she had tried. Of course, 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 :).
Marinated Beet Salad Ingredients:
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)
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.
This marinated beet salad is often served at Ukrainian potlucks and holiday dinners, or just every day dinners. It uses humble ingredients but is truly delicious!
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.
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