Warm beet salad

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5 min


8 servings

* PLUS Cooking time: 30 minutes
Warm beet salad


  • 1 large bunch beets , 4 to 5 beets
  • 2 tbsp red-wine vinegar
  • 2 tbsp prepared horseradish
  • 1 tbsp granulated sugar
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 green onion , thinly sliced


  • Trim green tops from beets. Discard or save to use in a stir-fry. Wash beets well. Place unpeeled beets in a large saucepan, cover with water and bring to a boil over high heat. Then reduce heat to medium and simmer, partially covered, until fork-tender, 30 to 35 minutes. In a large bowl, stir vinegar with horseradish, sugar, oil and salt.
  • When beets are tender, drain and rinse under cold water until cool enough to handle. Trim root ends and peel beets. Slice beets into wedges, thick strips or rounds.
  • Add warm beets to vinegar mixture and toss to evenly coat. Sprinkle with green onion. Great warm or at room temperature. Beets will keep well, covered and refrigerated, up to 3 days. Excellent with our Rosemary Roast Chicken With Maple-Mustard Sauce or spooned over salad greens as a side salad.

Nutrition (per serving)

  • Calories
  • 37,
  • Protein
  • 0.6 g,
  • Carbohydrates
  • 5.3 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 314 mg.

Beets are underrated. Besides having a bright pleasing colour, they’re loaded with healthy nutrients, including fibre, folacin, potassium and iron.