Easy Beet Salad Recipe (With Step By Step Photos)

Looking for an easy and delicious beet salad recipe? Look no further! This step by step guide with photos will help you create a tasty and colorful salad to enjoy.

Prep Time30

Cook Time5

Total Time35

Course: Salad, Side Dish

Cuisine: American

Keyword: diced beets in vinegar sauce, easy beet salad, simple beet salad

Servings: servings

Calories: 111kcal

Author: Barbara

Ingredients

6 Fresh Beets (2-2.5 inch in diameter)
2 Tablespoons Butter
3 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 teaspoon Worcestershire Sauce
1 Tablespoon Minced Onion
1/4 teaspoon Salt

Instructions

Cook beets in your favorite manner, or follow my preferred method. Trim beet leaves leaving approximately 1 inch left on the stem. Discard leaves, or save to make beet greens. Boil in a large saucepan in salted water until a knife easily cuts into the beet.
Drain water, and run cold water over the beets to cool.
Put on gloves before handling, and then peel the skin off and discard.
Dice the beets into bite-sized pieces.
In a small skillet or small saucepan, melt butter. Add onions, red wine vinegar, salt, sugar and Worcestershire sauce, and bring to a simmer.
Continue to simmer for 3 - 4 minutes.
Add the diced beets to the sauce, and stir until coated. Heat gently until the beets are your desired temperature.
Serve hot.

Notes

- The recipe calls for 6 medium-sized beets, but feel free to use smaller beets or larger beets, but be sure to adjust the quantity.
- If you prefer to cook your beets using sous vide or the oven method, then go for it.
- Be sure to wear disposable gloves when handling beets to prevent staining.
- I prefer this salad when consuming the beets right away. For a recipe to store in the fridge for later, try Grandma's Pickled Beets.
- The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition