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Salt & Vinegar Beet Salad
Salads
Ingredients:
- 900 g (2 lb) beets (red or golden)
- salt to your taste
- 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
- 1 tsp dried oregano (optional)
Equipments:
- Parchment paper
- Baking sheet
- Sharp knife and cutting board
- Airtight container for storage
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Prep the Beets
Preheat oven to 205°C (400°F). Wash 900 g (2 lb) beets well. Peel if desired. - Roast
Wrap each beet individually in parchment paper. Place on a baking sheet and roast for 45–60 minutes until easily pierced with a knife. - Peel While Warm
Open the parchment packets carefully to release steam. While the beets are still warm, trim the stem and root ends. Use the parchment paper to gently rub off the skins. - Chop and Season
Chop beets into even bite-size cubes. Season with salt to taste, 2–3 tbsp (30–45 ml) rice vinegar, and 1 tsp dried oregano (if using). Toss well to coat. - Cool and Store
Allow to cool, then transfer to an airtight container. Refrigerate for 5–7 days.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Peeling beets after roasting is much easier than before — the skins slip off effortlessly when warm.
- The parchment packet method keeps the beets moist and tender without the need for oil or foil.
- Golden beets have a milder, less earthy flavor than red beets.
Storage:
- Keeps in an airtight container in the fridge for 5–7 days — the flavor improves as the beets marinate in the vinegar.
Swaps:
- Use balsamic vinegar for a sweeter, richer flavor, or sherry vinegar for more complexity.
Tips:
- Wear gloves when handling red beets to prevent staining your hands and counters.
- Add to salads, grain bowls, or serve alongside hummus as a simple mezze.
Salt & Vinegar Beet Salad
2-3 Servings
Prep 10 min
Roast 60 min
Ingredients:
- 900 g (2 lb) beets (red or golden)
- salt to your taste
- 2–3 tbsp rice vinegar (or apple cider, white wine, or sherry vinegar)
- 1 tsp dried oregano (optional)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Prep the Beets
Preheat oven to 205°C (400°F). Wash 900 g (2 lb) beets well. Peel if desired. - Roast
Wrap each beet individually in parchment paper. Place on a baking sheet and roast for 45–60 minutes until easily pierced with a knife. - Peel While Warm
Open the parchment packets carefully to release steam. While the beets are still warm, trim the stem and root ends. Use the parchment paper to gently rub off the skins. - Chop and Season
Chop beets into even bite-size cubes. Season with salt to taste, 2–3 tbsp (30–45 ml) rice vinegar, and 1 tsp dried oregano (if using). Toss well to coat. - Cool and Store
Allow to cool, then transfer to an airtight container. Refrigerate for 5–7 days.
