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Salt & Vinegar Beet Salad
Salads
What You’ll Need:
2 lb (900 g) 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:
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🥜 Nut-Free
🥡 Leftover Friendly
🫘 Soy-Free
Nutrition:
Servings
1
Calories
97
Carbohydrates
22.5 g
Fat
0.45 g
Fiber
6.25 g
Protein
3.6 g
Monounsaturated
0 g
Polyunsaturated
0 g
Saturated
0 g
Trans
0 g
Vitamin A
2 µg
Vitamin C
4 mg
Vitamin D
0 mg
Calcium
20 mg
Iron
0.8 mg
Potassium
430 mg
Cholesterol
0 mg
Sodium
100 mg
Sugar
7 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prep: Heat oven to 400°F (205°C). Wash beets well. Peel or don’t peel — both work. Peeling after roasting is easier if skins are thick.
- Roast (Parchment Packet Method): Wrap each beet in parchment paper. Roast for 45–60 minutes, until beets are easily pierced with a knife.
- Season: Open packet carefully (steam!). While the beets are still warm, cut the stems and root tips. Use the parchment paper to gently rub off the skins, which will slip off easily and help keep your hands clean. Once peeled, chop the beets into even bite-size cubes. Season with salt (to taste) Vinegar (start with 2 tbsp, add more if needed), and oregano (if using). Toss well to coat all beets.
- Storage: Store in an airtight container in the refrigerator for 5–7 days.
Tips, Notes & Swaps:
Salt & Vinegar Beet Salad
Servings
2-3
Prep Time
10 min
Cook Time
60 min
Ingredients:
2 lb (900 g) 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:
🌽 Grain-Free
🌾 Gluten-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🥜 Nut-Free
🥡 Leftover Friendly
🫘 Soy-Free
Instructions:
- Prep: Heat oven to 400°F (205°C). Wash beets well. Peel or don’t peel — both work. Peeling after roasting is easier if skins are thick.
- Roast (Parchment Packet Method): Wrap each beet in parchment paper. Roast for 45–60 minutes, until beets are easily pierced with a knife.
- Season: Open packet carefully (steam!). While the beets are still warm, cut the stems and root tips. Use the parchment paper to gently rub off the skins, which will slip off easily and help keep your hands clean. Once peeled, chop the beets into even bite-size cubes. Season with salt (to taste) Vinegar (start with 2 tbsp, add more if needed), and oregano (if using). Toss well to coat all beets.
- Storage: Store in an airtight container in the refrigerator for 5–7 days.
