Beet Salad

  By Jodi  ,

May 23, 2016

A beautiful salad with the beets giving it its vibrant colour. Packed full of healthy beats there is no going wrong with this one.

  • Yields: 8 Cups


3 lbs fresh beets (approx. 6 large)

8 medium carrots, grated

2 medium onions, finely chopped

5 medium tomatoes, diced

1 red bell pepper, sliced into thin strips


1 cup olive or canola oil

½ cup white vinegar

½ cup sugar

1 Tbsp salt


1Preheat oven to 400.

2Place beets in a baking dish, cover with foil and bake for 2 hours or until tender.

3Let cool and remove skins by rubbing them under water with your hands.

4Grate beets on the large holes of the grater.

5Grate carrots, slice bell pepper and chop onions and tomatoes.

6Put marinade ingredients into a pot and bring to a boil.

7Add all the prepared vegetables to the pot and simmer partially covered 50 minutes.

8Cool salad to room temperature and place in the fridge until ready to serve.


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