Beet Salad Recipe with Feta and Dill (2024)

FAQs

How to make beet root salad? ›

Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let them cool. Meanwhile, whisk oil, vinegar, mustard, honey, salt and pepper in a small bowl to make the dressing. When the beets are cool enough to handle, slip off the skins.

Beet salad consists of fresh cooked or raw beets that are sliced or cut and served in a vinaigrette or alongside other ingredients such as greens, cheese, or nuts. Beets have a sweet earthy flavor and are an incredibly heart-healthy vegetable.

You can use cooked beets in salads, to make hummus or to blend into smoothies. They can be diced for slaw, quartered for a grain bowl or mashed to make a dip or spread. Their thick and chewy texture is even great in a galette or quesadilla.

Fill a pot about 3/4 full with water and place beets inside. Bring to a boil. Once water is boiling, cook beets for about 20 minutes to 30 minutes. I would test a smaller and larger beet for tenderness at the 20 minute mark by either removing and cutting or piercing with a fork.

Storage. This raw beet and carrot salad will last up to 4-5 days in the refrigerator. It's great as leftovers for quick lunches.

Add lemon or vinegar for vibrant beets

A simple trick to prevent your beets from bleeding color, according to The Spruce Eats, is to add a tablespoon of lemon or vinegar to the boiling water.

Packed with nutrition, beets have antioxidants like betalains that fight cell damage and inflammation, potentially offering protection against cancer and heart disease. Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure.

Since betanin is the main active ingredient in beetroot, the researches on the antioxidant activity of beetroot are mainly concentrated upon betanin, and a small number of studies focus on the antioxidant activity of polyphenols (Koss‐Mikołajczyk et al., ²⁰¹⁹).

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

Pair them with bright, fresh flavors- By adding vinegar, lemon juice, fresh herbs, tangy cheese or yogurt to your dish, you will help balance the flavor. This is why you commonly see roasted beets and goat cheese together.

Is it okay to eat beets every day? ›

Can you eat beets everyday? It's always best to follow a varied diet. Eating a small amount of beetroot every day is unlikely to do any harm, but a high intake could lead to low blood pressure, red or black urine and feces, and digestive problems for anyone with a sensitivity to the nutrients.

My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.

Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water. Retain the good-for-you nutrients in beets by roasting them or sautéing them instead. Or lightly steam them for just a few minutes, suggests Doyle.

Directions. Place the beets in a large saucepan and add water to cover and the lemon juice or vinegar. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.

You can also eat beetroot raw, peeled and grated into salads and slaws, or finely shaved as a 'carpaccio'. Wash and trim the leaves to use in salads and or as a garnish.

Cooking beets decreases the bioavailability of dietary nitrate from the food, meaning raw beets deliver more dietary nitrate.

Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure. You can roast, grate, or put them into soups and salads. If you're prone to kidney stones or gout, avoid beets or limit how much you eat.