beet salad as a garnish

summary: we love beet salad! It’s great with just about everything. (click on image to see larger views and more photos)

salad One of my very favourite vegetable dishes is stir-fried beet greens. When we’re at the vegetable store, I cannot resist beets if they still have their lush leafy tops attached.

This means that we always have lots and lots of beets in the fridge….

Luckily, both of us adore beet salad. Beet salad made with uncooked grated beets and cider vinegar. We make large quantities of the salad and leave it in a bowl in the fridge. It goes perfectly with just about everything: Indian food, Middle Eastern food, Western food, festive formal dinners, roasted ham, barbecues, sandwiches, hamburgers. I actually can’t imagine that it would be out of place anywhere.

If you haven’t tried beet salad yet, don’t scoff. It does NOT taste raw. It’s fresh and sweet and crunchy – but not too sweet and definitely not too crunchy.

The salad is always slightly different. The only constant is beets, onions and cider vinegar. Sometimes we add carrots, apples and/or pears if we have them. Sometimes we throw in a little clove or garlic. Thompson raisins are a very nice addition as well. Beet salad always tastes just as good the next day. And continues to taste wonderful for several days.

While we do make coleslaw, we have often used beet salad in place of coleslaw when making faux Reuben sandwiches. The advantage to beet salad over coleslaw is that ungrated beets take up less room in the vegetable drawer than a honking big half-cabbage.

A few weeks ago (yes, I’m QUITE behind with my posts), we were having pasta for dinner – a fabulous poppy seed pasta recipe published in a recent issue of SAVEUR magazine. Remind me to rave more about that soon. We decided that a Romaine salad would be the perfect accompaniment.

T put together a simple vinaigrette and as we were putting the Romaine leaves in the bowls, I suddenly had an idea.

me: There’s a tiny bit of beet salad left. Do you want some as a garnish?

he: [wrinkling nose and gagging] No!!

me: Okay. [spooning beet salad on top of the Romaine and drizzling with vinaigrette] Oooh, pretty!

he: [looking on longingly] Wow. Is there any more beet salad? Maybe I’ll have some after all.

[dinner is served]

he: You were right! This is great! Let’s always put beet salad on our Romaine salad!

salad And it was indeed great.

I love beet salad!!


This entry was posted in food & drink, side, vegetables, vegetarian on by .

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2 responses to “beet salad as a garnish

  1. Katie

    Thanks for reminding me – We love beet salad, too. Never see fresh beets, though. They’re always cooked, laying in a big bowl, with a fork to help serve. Sometimes, they’re packaged, but always cooked. Still – they make great salads.

    But, Katie, you CAN get beet greens, I hope! Life would be dismal without beet greens! I confess that I’ve never tried making beet salad with cooked beets. It’s so good with raw beets that I just can’t be bothered cooking them first. -Elizabeth


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