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Beet Salad

Beet Salad


  • 1 1/2 - 2 lbs cooked beets cut into 1/4 inch strips


  • 2 1/2 Tablespoons vinegar
  • 2 Tablespoons finely chopped onion
  • 2 Teaspoons sugar
  • 1/4 cup olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper


  • Blue cheese crumbled
  • pecans chopped


  • Wash and trim the beets.
  • Place in a large saucepan, cover with water. Cook the beets over medium heat until a fork reaches the center of the beets easily but you still have a firm and not mushy beet. You may have to add water to the pan during the cooking process.
  • Cool the beets and remove the skins. Slice the beets into 1/4 inch thick sticks.


  • In a small bowl, add all the dressing ingredients except the olive oil. Whisk the ingredients to incorporate. Add the olive oil in a steady stream to the bowl while you whisk.
  • Place the beats strips in a large bowl, drizzle the dressing over top, toss to combine. Serve on a plate garnished with greens if desired. Sprinkle with crumbled blue cheese and pecans. Store leftovers in the refrigerator.