Name: Simple Beet Salad
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds beets (5-6 medium or about 8 small); ¼ cup prosecco or white-wine vinegar; ½ teaspoon Dijon mustard; ½ teaspoon salt; 1 large shallot, sliced thin; ¼ cup fresh dill, chopped (or 2 teaspoons dried dill); ¼ cup extra-virgin olive oil

As a refreshing side dish or a standalone delight, this Simple Beet Salad is sure to become a favorite in your repertoire. Easy to make this salad makes these classic root vegetables shine with just a few simple ingredients.

A white serving bowl with simple beet salad garnished with fresh dill.

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Simple Beetroot Salad

This Beet Salad is a true testament to how a few simple ingredients can totally transform everyday beets into a flavorful and elegant dish.

I have it on good authority from more than one person that they usually don’t care for beets but they like this salad. I think honestly most of it has to do with the simplicity of the salad but ensuring that good quality ingredients are used as well as the balance between the vinegar and the earthy beets.

This salad shines brilliantly as a great winter side dish, as beets being a root vegetable are in season. But it also does just as well as a side dish to serve at a potluck or barbecue in the summer months. It is really versitle and can be served with a fancy meal just as easily as a side for a simple weeknight.

Lastly this simple beet salad keeps well in the fridge overnight for a few nights so it can last a couple of meals, and the flavor only gets better with some rest time!

If you can’t get enough of delicious beets try making Instant Pot Beetroot Soup.

Overhead view of a white bowl with simple beet salad topped with fresh dill.

Ingredients

Before we dive into the preparation, let’s gather our fresh and quality ingredients:

Fresh Beets – Beets can vary in size quite a bit, if you are able to weigh the beets you will want about 2 pounds; this is often about 5-6 medium or about 8 small beets.
Prosecco Vinegar (or White-Wine Vinegar) – The light and sweet taste of prosecco or white wine vinegar is key in this dish, it brings the perfect balance of sweet and zing to offset the earthy beets.
Dijon Mustard – A little to help flavor the dish and bring the dressing together.
Kosher Salt – If you aren’t using kosher salt use sea salt as a replacement.
Fresh Dill – This salad really can be made with fresh or dried dill but I will say does have a little bit more elegance when made with fresh dill.
Extra-Virgin Olive Oil – A good quality olive oil is good here since it won’t be cooked you will be able to taste the flavor of the olive oil.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make simple beet salad laid out on a table top.

Instructions

Preparing the Beets

Preheat your oven to 400º F.

Divide the beets between two pieces of foil, creating packets. Roast for approximately 75 minutes, or until the beets are just tender.

Unwrap the beets and allow them to cool before handling.

Slip off the skins, using gloves to prevent staining, and cut the beets into 1/2-inch cubes. Place them in a large bowl.

A collage showing the roasting process of beets in foil and peeling the beets once they are roasted.

Making the Dressing

While the beets are cooking, let’s prepare the dressing.

In a bowl or jar, combine the prosecco or white-wine vinegar, Dijon mustard, salt, and dill.

Add the thinly sliced shallot to the mixture, creating a quick pickle. Stir occasionally while the beets are roasting.

A large sprouted measuring cup with dressing for simple beet salad.

Once the beets are cool, mix the extra-virgin olive oil into the shallot dressing.

Bringing It Together

Pour the dressing over the cubed beets, ensuring every piece is coated in the delightful mixture.

Toss the beets gently to guarantee an even distribution of the dressing.

Collage with the cut beets and dressing to make simple beet salad.

Serve the Simple Beet Salad at either room temperature right away or chill in the fridge until ready to serve. Giving it a resting time does allow the flavors to meld and intensify. If the salad sits in the fridge overnight it might need a few minutes to warm up on the counter if the olive oil solidifies from the cold.

tips, tricks and questions

Tip: Use gloves when handling beets to prevent staining your hands.

Variations:

Get creative! Add nuts or seeds to the salad, cheese like feta or goat cheese would be a tasty addition, or other favorite ingredients like fresh mint to customize the salad to your liking.

Can I use a different type of vinegar?

Absolutely! While the mellowness and sweetness of using prosecco or white wine vinegar helps bring the salad together you can experiment with different vinegars. The best substitute would be champagne vinegar if you have that. Otherwise you could also use balsamic or apple cider to tailor the acidity to your preference.

How long does the salad last in the refrigerator?

The Simple Beet Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen over time.

Are there alternative methods for cooking the beets?

While roasting is the preferred method, you can also boil or steam the beets. Just ensure they are cooked until tender.

Can I substitute fresh dill with dried dill?

Yes! If fresh dill is not available, dried dill works well too. Use 2 teaspoons of dried dill as a substitute for the ¼ cup of fresh dill.

Overhead of a white serving bowl filled with simple beet salad topped with dill.

If you like this Simple Beet Salad Recipe you might also like:

Yield: serves about 8