This marinated beet salad is a perfect combination of earthy beets, tangy vinegar, and aromatic herbs. Packed with nutrients and bursting with flavor, this salad is a refreshing and healthy addition to any meal. The beets are marinated in a zesty dressing, allowing them to absorb all the delicious flavors. Serve this colorful salad as a side dish or enjoy it as a light lunch. It's easy to make and will surely impress your family and friends.
Ingredients
- 4 large beets
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
Directions
- Preheat the oven to 400°F (200°C).
- Wash the beets thoroughly and trim off the stems and roots.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the preheated oven for about 40-50 minutes, or until they are tender when pierced with a knife.
- Remove the beets from the oven and let them cool slightly. Peel off the skin using your hands or a peeler, and cut them into bite-sized wedges or slices.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, minced garlic, Dijon mustard, salt, and black pepper until well combined.
- Place the beet wedges or slices in a shallow container or a ziplock bag and pour the dressing over them, ensuring they are well coated. Add the chopped parsley, dill, and chives and gently toss to combine.
- Cover the container or seal the ziplock bag, and refrigerate the marinated beets for at least 2 hours, or overnight if possible. This will allow the flavors to develop and the beets to absorb the marinade.
- Before serving, remove the marinated beets from the refrigerator and let them come to room temperature.
- Serve the marinated beet salad as a side dish or as a light lunch. Garnish with additional fresh herbs if desired.
