Serves 4
75 min
Eureka! Beet Salad
Recipe GLPRf74cc3c9b6ba8d
A vibrant Eastern European-inspired beet salad featuring roasted medium beets tossed with a warm, aromatic garlic vinaigrette. Tangy raspberry vinegar and honey balance earthy beet flavors, while a hint of hot paprika adds subtle warmth. Finished with fresh flat-leaf parsley and fruity olive oil for an elegant, naturally wholesome dish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 medium whole beets
2 cloves garlic, chopped
1 tablespoon raspberry vinegar
1 tablespoon honey
5 tablespoons extra virgin olive oil
½ teaspoon hot paprika
1 tablespoon fresh flat-leaf parsley, chopped
Directions
Preheat your oven to 400°F. Scrub the beets under cold running water to remove any dirt, then trim the stems and roots, leaving about ½ inch attached to prevent bleeding during cooking. Wrap each beet individually in foil.
Place the wrapped beets on a baking sheet and roast in the preheated oven for 45–50 minutes, until a fork easily pierces the largest beet. Remove from the oven and let cool until handleable.
Once cooled, peel the beets by gently rubbing the skin under cool running water or with a clean cloth—the skin should slip off easily. Cut the peeled beets into bite-sized chunks or thin wedges and place in a large bowl.
In a small bowl, combine the chopped garlic, raspberry vinegar, honey, and hot paprika. Whisk until the honey is dissolved and the mixture is well combined.
Slowly whisk the extra virgin olive oil into the vinegar mixture until fully emulsified and creamy.
Pour the warm vinaigrette over the prepared beets and toss gently to coat evenly. Let the salad rest for a few minutes to allow the flavors to meld.
Divide the salad among serving plates or a platter and garnish with the fresh chopped flat-leaf parsley. Serve at room temperature or slightly warm.
