Chilled Beet Salad Recipe
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Chilled Beet Salad Recipe

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We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
TOTAL TIME: Prep: 45 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 2 servings


  • 1/2 pound fresh beets
  • 1/4 small red onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons minced fresh basil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

2/3 cup: 105 calories, 7g fat (1g saturated fat), 0 cholesterol, 340mg sodium, 10g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.


  1. Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool.
  2. Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight. Yield: 2 servings.
Originally published as Chilled Beet Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p211

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Appy_Girl User ID: 1132413 255909
Reviewed Oct. 25, 2016

"I can't believe that this tasty, super easy recipe only has one Review. Both hubby and I really enjoyed a small sampling of this recipe. Its a very nice alternative to the ever popular cucumber one. The taste is very Fresh even though I used one small can of Beets. I did not change one thing as the ingredients looked perfect to me which is what drew me in. I did add the juice that the beets came in. Turned out to be a nice idea as it did give the beets more marinating liquid.

As a Taste of Home Volunteer Field Editor I highly suggest alternating the cucumber salad with this one * I sure am glad I did *

MichelleKTrapp User ID: 4802620 191198
Reviewed Sep. 28, 2014

"I had left over roasted beets & combined with this dressing - easy & tasty!"

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