I found this beet salad recipe online and it caught my attention because of its simplicity and how it was dressed. It involves simply roasting the beets and then tossing them in a mixture of olive oil, red wine vinegar and garlic. The beets were tender and delicious, with a bit of a tangy taste to it. Instead of chips, my husband and I like to snack on these Greek-style beet salad while watching the football game. Enjoy!
- 2 lb fresh beets, trimmed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 cloves garlic, grated
- Coarse salt and freshly ground pepper, to taste
- Preheat oven to 400 degrees F.
- Gently scrub the beets under running water with a soft brush to remove all particles of dirt.
- Wrap beets with foil and seal tightly. Place on a baking sheet and bake for 1 hour or until tender.
- Remove from the oven and let cool for 15 minutes. Peel and slice into desired pieces.
- In a big bowl, whisk together oil, vinegar and garlic. Season with salt and pepper. Add beet and gently toss.
This Greek Beet Salad looks absolutely delicious! I love how vibrant the colors are, and the combination of flavors sounds refreshing. Can’t wait to try making it this weekend! Thanks for sharing the recipe!
Is this something you can make ahead? IM wondering how it would turn out if it sat in the marinade for the day and served chilled. Has anyone tried this?
Hi Valerie,
Yes, you can make this salad ahead of time. My husband and I enjoyed this delicious salad for couple of days. Hope this helps.