Simple Marinated Beet Salad
User Reviews
5
Simple Marinated Beet Salad
Description
This beet salad begins by roasting whole beets wrapped in foil until tender, allowing for easy peeling once cooled. The beets are sliced into thin rounds to hold their shape without crumbling. A vinaigrette made from vegetable oil, vinegar, and ground cumin is whisked together and gently coated over the beet slices, lending a balanced acidity and a warm, mild spice note from the cumin.
Fresh scallions and parsley sprinkled on top add a subtle oniony freshness and herbaceous depth to the salad. Seasoned with kosher salt and cracked black pepper, the salad’s flavors develop with a bright, tangy profile that enhances the natural sweetness and earthiness of the beets. The texture is tender yet firm enough to maintain pleasant mouthfeel.
This manually marinated salad provides a simple way to enjoy beets in a fresh form, perfect for side servings with grilled meats or main courses. It can brighten up a meal with its contrasting flavors and give a vibrant color to the plate. Variations include adding lemon or orange juice to the vinaigrette to introduce an additional citrus note, which can further lift the flavor.
Ingredients
- 6 cups beet about 8 beets
- 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon cumin ground
- 1 tablespoon scallions chopped
- 1 tablespoon parsley chopped, fresh
- 1 teaspoon kosher salt
- fresh cracked black pepper
Instructions
- Preheatyour oven to 350 degrees. Wrap each beet in foil and place in a pan. Bake beetsfor 1 to 1-1/4 hours.
- Removethe beets from the oven. Open each foil-wrapped beet slightly to allow steam toescape. Allow the beets to cool for about 20 minutes, or until they are coolenough to handle.
- Rubthe skin off the beets. Cut each beet into slices about 1/4-inch thick.
- Whisktogether well the vinegar, oil, and ground cumin.
- Drizzle the vinaigrette over the beets and toss to coat, taking care not to break thebeets up into small pieces.
- Sprinkle the scallions and parsley over the beets. Season with salt and pepper to your personal preference.
Notes
- Adding a teaspoon of lemon juice to the vinaigrette can brighten the salad’s flavor.
- Using a teaspoon of orange juice instead changes the flavor profile to a milder citrus tone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 0mg | 0% |
| Sodium | 742mg | 31% |
| Potassium | 671mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
