Beet Salad

Recipe PREP 5 min COOK 40 min, plus resting time

Beet Salad

PREP 5 min COOK 40 min, plus resting time

Description

This quick-pickle-style salad combines earthy beets with a bright vinaigrette. There are two tricks to nailing this dish: dress the beets while they're still warm, and don’t be shy with the vinegar. Beets are rich in fiber, vitamins, and anthocyanins for heart and immune health. The vinegar adds probiotics, and olive oil provides healthy fats for overall wellbeing.

Ingredients

4, with leftovers SERVES

4 medium (about 1 lb / 450 g) beets (red or yellow)
Half a medium red or yellow onion, slivered lengthwise

For the Vinaigrette

1/3 cup (60 ml) wine or cider vinegar (wine is preferable for red beets, cider for yellow)
1/3 cup (120 ml) olive oil
1/2 tsp salt
Freshly ground black pepper
A handful (about 1/4 cup / 6 g) of fresh parsley, chives, or dill, chopped

Directions

Step 1

Cut the top and root ends off the beets and halve or quarter any larger ones so that the pieces are all about the same size (so they finish cooking at the same time). Put the beets in a pot with ample room and cover them in water. Add a fat pinch of salt to the water, cover the pot, and bring the water to a boil. Lower the heat to medium and cook the beets for about 25 minutes, or until a sharp knife pierces them with minimal resistance.
Step 2

While the beets boil, make the vinaigrette. Most ratios call for about 3:1 oil to vinegar, but we’re going to use 1:1 here. Whisk the vinegar, olive oil, salt, and 4 to 6 twists of black pepper together.
Step 3

Remove the beets from the pot using a spider or slotted spoon and place them in a bowl of cold water. After a couple of minutes, when they're cool enough to handle comfortably, use your thumb to rub off the skins; they should slip off easily. Slice the still-warm peeled beets about 1/4 inch (4 mm) thick and place them in a bowl with the onions. Pour in about 2/3 of the vinaigrette and toss well to coat the beets and onions. Let them salad sit for at least 30 minutes if you can, then add the chopped herbs and more vinaigrette for a fresh, shiny coat. Serve immediately, or refrigerate—leftovers get even better overnight. If this salad appeals to you, try variations with carrots or small white turnips as a substitute for the beets.