Marinated Beet Salad

Change up this recipe by using half olive oil and half walnut oil, and top the beets with tossed walnuts. You can also use a mixture of beets such as Chioggia, golden, and red.
  • Prep Time 15 minutes
  • Total Time 55 minutes, plus marinating
  • Yield Serves 4
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  • 5 medium beets (about 1 pound without greens), ends trimmed, halved
  • 1 clove garlic, smashed
  • 1 tablespoon sherry vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1/4 cup fresh mint, coarsely chopped
  • 1/4 cup goat cheese, crumbled


  1. Set a steamer basket in a large saucepan with a lid. Fill with enough water to come just below basket; bring to a boil. Place beets in steamer basket, cover pot, and reduce water to a gentle simmer. Steam until beets are tender, 30 to 35 minutes. When cool enough to handle, grab beets with a paper towel and slip off skins. Cut the beets into thin slices.

  2. In a medium bowl combine sliced beets, garlic, vinegar, and oil; season with salt and pepper and toss to combine. Cover and refrigerate several hours or overnight. Remove and discard garlic. Serve beets topped with mint and goat cheese.

Recipe Reviews

Reviews (4)

  • KarenJean5 13 Jan, 2009

    I've done this with red onion and mandarin oranges. Yum.

  • tamara1227 11 Jan, 2009

    Can you use canned beets? I am not sure my grocery store has fresh beets. Regardless, I love beets and can't wait to try this.

  • JudyWalsh 15 Jul, 2008

    My family loved this recipe. I added some red onions slivers and the garlic I used was from a jar of prediced garlic. I used more than a tablespoon and smashed it with a mortar and pestle in the liquids. The mint was a great complement to the salad.

  • pomegranatesky6 21 May, 2008

    Probably too heavy on the garlic but the goat cheese was delicious