Beet Salad

This easy-to-make Beet Salad is a great side salad to any meal. Made with simple ingredients and lightly dressed with a vinaigrette, the salad is a tasty welcome on the table.

Course Salad

Cuisine Canadian

Keyword beet salad, beets, salad

Servings 4

My Island Bistro Kitchen Barbara99

Ingredients

Base:

1 lb beets (weighed after leaves removed but with roots and 2” stem on), cooked, peeled, and diced into pieces apx. ¼” – 1/3”.
2 large hard-boiled eggs, diced
½ cup celery, chopped
¼ cup red onion, diced

Dressing:

1½ tsp mayonnaise or salad dressing
1½ tsp maple syrup or honey
1 tsp dark balsamic vinegar
1 tsp Dijon mustard
1 tsp lemon or lime juice
1 tsp olive oil
½ tsp garlic salt
Fresh cracked pepper and fine sea salt, to taste
1 – 1½ tsp (or, to taste) fresh dill fronds, chopped
1½ tbsp chopped fresh chives (optional)
½ tbsp fresh parsley, chopped (optional)

Instructions

Cook beets, according to preferred method, until a fork can easily be inserted into a beet without resistance. Cool to room temperature.
Cook eggs to hard boil state and cool completely then dice into small pieces, about ¼” – 1/3”.
Peel beets and dice into small pieces about ¼" - 1/3” in size.
Place diced beets, eggs, red onion, and celery in bowl.
In small bowl, mix ingredients for sauce.
Toss the beet mixture with the dressing. If desired, sprinkle salad with chopped chives and/or fresh parsley at time of serving.

Recipe Notes

Yield: Apx. 4 - 5 servings

NOTE: Some beets may be less moist than others and choice of cooking method may affect their moistness. If salad appears to require a bit more moisture beyond the dressing, drizzle a small amount of olive oil over salad and mix gently, until desired consistency is achieved.