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Chilled Beet Salad

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


  • 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


  • 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.
  • Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition 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.

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Average Rating:
  • Lesley
    Jul 3, 2018

    this is so delish... i add cold sliced hardboiled eggs and celery for an added touch. it really delivers. thank you.

  • Appy_Girl
    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 *Janie

  • MichelleKTrapp
    Sep 28, 2014

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