Description
This vibrant Marinated Beet Salad combines roasted beets with fresh carrots, onions, tomatoes, and red bell pepper, all simmered in a tangy and slightly sweet vinegar marinade. The salad is perfect as a side dish or a refreshing accompaniment to any meal, boasting deep, earthy flavors balanced with bright acidity and sweetness.
Ingredients
Vegetables
- 3 lbs fresh beets (about 6 large)
- 1 lb carrots (about 8 medium, grated)
- 1 lb onions (2 medium, finely chopped)
- 3/4 lb tomatoes (5 medium, diced)
- 1 red bell pepper (seeded and sliced into thin strips)
Marinade
- 1 cup olive oil or canola oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1 Tbsp salt (sea salt or non-iodized preferred)
Instructions
- Preheat and Roast Beets: Preheat your oven to 400˚F. Place the beets in a baking dish and cover with foil. Bake for 2 hours; consider cutting the largest beet in half for even cooking. Beets do not need to be completely cooked through at this stage.
- Peel and Grate Beets: Once beets have cooled enough to handle, wear gloves and rub the skins off the beets — they should come off easily. Then grate the peeled beets using the large holes of a grater.
- Prepare Other Vegetables: Grate the carrots, slice the bell pepper into thin strips, finely chop the onions, and dice the tomatoes. Set all aside ready for combining.
- Make the Marinade and Simmer: In a large soup pot, combine the oil, white vinegar, sugar, and salt. Bring the mixture to a boil. Add the prepared beets, carrots, onions, tomatoes, and bell pepper. Partially cover the pot and simmer for 50 minutes, stirring occasionally. Do not fully cover to allow vinegar to evaporate for the right tangy balance. The vegetables should become soft and tender.
- Cool and Refrigerate: Remove the pot from heat and allow the salad to cool to room temperature. Then refrigerate until chilled and ready to serve, allowing flavors to meld beautifully.
Notes
- Use gloves when peeling beets to avoid stained hands.
- Ensure not to fully cover the pot while simmering to help the vinegar reduce and prevent a too-strong sour flavor.
- This salad keeps well refrigerated and develops deeper flavor after a day.
- You can substitute canola oil for olive oil if you prefer a milder oil taste.
- This recipe serves 8, making it great for family meals or gatherings.
