Marinated Beet Salad
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. 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.
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.