Marinated beet salad

Featured in Fresh salads that brighten your day.

Make a refreshing dish with tangy marinated beets. Just slice the beets into bite-size pieces or thin strips, sprinkle with salt and pepper, and let them soak for a few hours in balsamic or raspberry vinegar to enhance the flavors. Finish it off with fresh herbs like dill or arugula and a splash of olive oil for a vibrant dish with well-balanced zest.

Maria from tastyhush
Updated on Sun, 22 Jun 2025 20:34:10 GMT
Marinated beet salad Pin it
Marinated beet salad | tastyhush.com

Whenever I want to wow my friends with something colorful that's a breeze to make, I go for these pickled beets. The tang from the vinegar really makes their natural sweetness shine through.

Every fall, when beets are everywhere, this salad ends up on my table. It started out as a way to use what I’d grown, but now it’s the most requested dish at our family get-togethers.

Ingredients

  • Olive oil or flavored oil: give it a drizzle for silkiness and depth
  • Dill, tarragon, or arugula: pick your fave—these bring in fresh, peppery notes to balance out those earthy beets
  • Freshly cracked pepper: gives just the right amount of warm spice
  • Salt: about 5ml—helps every bite taste way better
  • White balsamic vinegar or raspberry vinegar: 60ml—it kicks the sweetness up and makes the whole thing pop
  • Cooked and peeled beets: 2 x 500g packs or 1kg fresh (then cook)—totally delivers a sweet, earthy vibe

Simple Step-By-Step Directions

Finishing touch:
Toss on your herbs or leafy greens, pour over a glug of olive oil, season again with salt and pepper, and mix well so everything gets nice and coated
Taste and tweak:
Give it a taste after chilling—add more salt or a little extra vinegar if you feel like it needs it
Chilling:
Make sure to cover the bowl and leave it in the fridge six to twelve hours so the beets soak up all that flavor
Getting the marinade going:
Once the beets are in a bowl, pour in vinegar and sprinkle on salt, then crank some pepper over the top—this step is what really gives the flavor depth
Slice those beets:
Cut them into thin wedges or matchsticks. It looks pretty and helps them soak up everything later

Good to Know

  • Stash any extra in the fridge—they get tastier over the next five days
  • You can enjoy this straight from the fridge or let it come to room temp, whatever you like
  • They're packed with good stuff like antioxidants, so they're not just tasty but also super healthy

I honestly think beets are way underrated. The first time I saw how much you can do with them was on a trip in Eastern Europe. Since then, I keep them in my kitchen all the time, and this easy vinegar soak? Still my go-to way to eat them.

Beets lightly pickled and topped with greens Pin it
Beets lightly pickled and topped with greens | tastyhush.com

Storage and Make-Ahead Tips

Go ahead and make these marinated beets up to three days early. Just stash them airtight in the fridge—the flavor only gets better. Toss in the herbs and oil right before you eat so they stay perky and vibrant.

Tasty Twists

If you wanna switch it up, crumble goat cheese over your beets or add blood orange wedges for a sweet touch. Try crushed pistachios or toasted fennel seeds for an awesome crunch. For a bit of sweetness, a drizzle of honey or a couple citrus pieces totally change things up.

Serving Ideas

This beet salad goes great with roasted or grilled meats—it's awesome next to lamb or duck. Or pile it on cooked lentils or quinoa for a filling veggie meal. When you're serving a crowd, pop it in a big white bowl to show off its ruby color.

Chef’s Tips

  • Beets can stain, so pull on some gloves if you're handling them raw
  • If you wanna save time, grab store-bought cooked beets—they're usually vacuum-sealed and handy
  • Roasting the beets in the oven keeps their flavor and good-for-you stuff way better than boiling

Frequently Asked Questions

→ How should I cut the beets for this dish?

Slice the beets into small wedges or fine strips, depending on what you prefer.

→ What vinegar works best for the marinade?

Go for white balsamic vinegar or raspberry vinegar to get a sweet and tangy flavor.

→ How long should I let the beets marinate?

Let the beets soak in the marinade for 6 to 12 hours in the fridge to bring out the best flavors.

→ What are good toppings to pair with this salad?

Fresh herbs like dill, tarragon, or arugula and a drizzle of olive oil work wonderfully as toppings.

→ Can raw beets be used in this dish?

Absolutely, but it's better to cook them first. Check out the provided tip for cooking raw beets perfectly.

→ How can I adjust the seasoning after marinating?

Taste the beets after they've marinated, then add more salt, pepper, or even a splash of vinegar if needed.

Marinated beet salad

Beets infused with vinegar, paired with fresh herbs and a drizzle of olive oil.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes
By: Maria

Category: Salads

Difficulty: Easy

Cuisine: French

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Vegetables

01 2 lbs of cooked and peeled beets or raw beets (see tip for cooking instructions)

→ Seasonings

02 1/4 cup of white balsamic vinegar or raspberry vinegar
03 1 teaspoon of salt
04 Freshly cracked black pepper

→ Toppings

05 Fresh dill, tarragon, or arugula leaves
06 A drizzle of olive oil or flavored oil

Instructions

Step 01

Cut the beets into thin wedges or shred them into julienne strips.

Step 02

Place the beet slices in a medium bowl, pour in the vinegar, sprinkle with salt, and season with pepper.

Step 03

Cover the bowl tightly, then let it sit in the fridge for at least 6 to 12 hours so the beets can soak up the vinegar.

Step 04

Take a quick taste and tweak the flavoring if you think it needs it.

Step 05

Right before serving, toss with fresh herbs or arugula, drizzle on some olive oil, and add a pinch of salt and pepper.

Notes

  1. Tip: To cook raw beets, place them in an oven-safe dish with some water, cover it tightly, and bake at 375°F (190°C) for 45 to 60 minutes depending on their size. Check so they don’t stick, and add more water if necessary. Once cool enough to handle, peel the skin off easily.

Tools You'll Need

  • Medium-sized bowl
  • Sharp knife
  • Cutting board
  • Plastic wrap or tight-fitting lid

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 120
  • Total Fat: 4 g
  • Total Carbohydrate: 20 g
  • Protein: 2 g