Beet Salad Recipe
Total Time
3 hrs 10 mins
Prep Time
20 mins
Cook Time
2 hrs 50 mins
Rating
4.82 out of 5 stars
(16)
Ingredients
8 cups
- 3 lbs fresh beets (6 large)
- 1 lb carrot (8 medium), grated
- 1 lb (2 medium) onions, finely chopped
- 3/4 lb (5 medium) tomatoes, diced
- 1 red bell pepper, seeded and sliced into thin strips
- 1 cup olive oil or canola oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1 Tbsp salt (I used sea salt and non-iodized is best)
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Preparation
Step 1
Preheat oven to 400˚F.
Step 2
Place beets in a baking dish, cover with foil and bake at 400˚F for 2 hours. I cut my largest beet in half for even baking. Beets do not have to be fully cooked through. Once beets are cool enough to handle, use gloves and rub beets to remove the skin – it should come off easily. Grate beets on the large holes of a grater.
Step 3
Grate carrots, slice bell pepper and chop onions and tomatoes.
Step 4
Put marinade ingredients into a large soup pot and bring marinade to a boil. Add all prepared vegetables including beets to the pot and simmer partially covered 50 minutes, stirring occasionally. Do not fully cover with lid since the vinegar needs to evaporate out as it cooks. When done, vegetables will be soft. Cool salad to room temperature then refrigerate until ready to serve.
Step 5
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Chef's notes
Do not completely cover with lid since the vinegar needs to evaporate out as it cooks.
