Tasty Beet and Onion Salad

Finding a side dish that’s both simple and interesting can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have time to spend hours in the kitchen creating complicated salads, and the same old lettuce-and-tomato combo can get pretty boring after a while.

That’s where this beet and onion salad comes in: it’s straightforward to put together, brings a nice mix of textures, and works perfectly for both everyday meals and casual get-togethers. Plus, you can prep most of it ahead of time, which is always a win in my book.

What Kind of Beets Should I Use?

For this salad, you’ll find red beets are the most common choice, but golden or striped Chioggia beets would work beautifully too. When shopping, look for smaller beets about the size of a golf ball – they’re usually more tender and cook faster than larger ones. Fresh beets should feel firm and heavy for their size, with smooth skin and unwilted leaves if they’re still attached. If you’re in a time crunch, pre-cooked beets from the produce section will work just fine, though roasting your own gives you better control over the texture and brings out their natural sweetness.

Options for Substitutions

This simple salad can be adapted with several ingredient swaps if needed:

• Beets: While beets give this salad its main character, you can try using golden beets for a milder flavor. In a pinch, roasted carrots or turnips can work too, though the taste will be quite different.
• Red wine vinegar: No red wine vinegar? Try using balsamic vinegar or apple cider vinegar instead. If using balsamic, start with a bit less (about 1/3 cup) since it’s stronger in flavor.
• Olive oil: Any neutral oil like grapeseed or avocado oil works well here. You could even try walnut oil for a nutty twist, though use a bit less as it has a stronger taste.
• Onions: Red onions can replace regular onions for a pop of color, or try shallots for a more mild onion flavor – you’ll need about 4-5 shallots to replace 2 large onions.
• Fresh garlic: If you’re out of fresh garlic, you can use 1/4 teaspoon of garlic powder, though fresh is really best for this raw preparation.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing beets is preventing them from staining everything in sight – always wear gloves while handling them and consider covering your cutting board with parchment paper to avoid permanent red marks. A common cooking mistake is boiling beets without their skin and root ends intact, which causes them to “bleed out” and lose both their beautiful color and essential nutrients – instead, leave about an inch of the stems and the entire root end on while cooking. When slicing your onions, cutting them too thick can lead to an overpowering flavor that masks the sweetness of the beets, so aim for paper-thin slices using a sharp knife or mandoline. For the best flavor development, let this salad rest in the refrigerator for at least an hour before serving, allowing the vinaigrette to properly marry with the vegetables and soften the raw onions.

What to Serve With Beet and Onion Salad?

This tangy beet and onion salad makes a perfect side dish for grilled or roasted meats – I especially love serving it alongside a juicy grilled steak or roasted chicken. The bright flavors and acidity from the vinegar help cut through richer main dishes, making it a great balance for your meal. For a complete dinner, try adding some crusty bread on the side to soak up the tasty dressing, and maybe some roasted potatoes if you’re extra hungry. If you’re keeping things vegetarian, this salad pairs really well with quinoa or farro, letting the grains soak up all those nice flavors from the dressing.

Storage Instructions

Keep Fresh: This beet and onion salad gets even better after a day or two as the flavors mingle together! Pop it in an airtight container and keep it in the fridge for up to 5 days. The vinegar helps preserve the vegetables while keeping them crisp and flavorful.

Make Ahead: Want to prep this salad in advance? Go for it! You can cook the beets and slice the onions up to 2 days before assembling. Just store them separately in the fridge, then toss everything together with the dressing when you’re ready to serve.

Serving Tips: Take the salad out of the fridge about 20 minutes before serving to let the olive oil come to room temperature – this helps the flavors shine through better. Give it a quick toss before plating to redistribute the dressing.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 10-15 g
• Fat: 120-130 g
• Carbohydrates: 140-160 g

Ingredients

• 1/2 cup olive oil (I use Colavita extra virgin olive oil)
• 2 cloves garlic (freshly minced for best flavor)
• black pepper to taste (freshly ground preferred)
• 2 lb small beets
• 1/2 cup red wine vinegar
• 2 large onions (thinly sliced with a mandoline for evenness)
• salt to taste

Step 1: Prepare the Beets

Begin by trimming the stems from fresh beets, leaving about 1/4 inch of the stem attached.

Place the beets in a pan and add enough water to cover them completely.

Step 2: Cook the Beets

Bring the water to a boil.

Once boiling, cover the pan, reduce the heat, and let the beets simmer until they are tender, about 25 minutes.

If using whole canned beets instead, you can skip this step and proceed to slicing.

Step 3: Cool and Slice the Beets

Once the beets are tender, drain the water from the pan and allow them to cool.

After cooling, peel the beets and slice them into 1/4 inch thick slices.

Step 4: Arrange and Season the Salad

Arrange the sliced beets neatly on a platter.

Top with chopped onions and sprinkle with minced garlic.

Add a generous sprinkle of salt and pepper to season the salad.

Step 5: Dress the Salad

Mix together your preferred vinegar and oil, then pour the mixture evenly over the arranged beets.

This will add a lovely tangy dressing to the salad.

Step 6: Chill and Serve

Refrigerate the beet salad until it is well chilled.

Once chilled, it’s ready to serve.

Enjoy this refreshing salad as a side dish or a light meal!