Tangy Beet Salad

Yield: about 3 cups

Today I picked up my CSA farm share and was pleased to see beets! My mother-in-law was with me and asked what I was going to do with them. Initially I had visions of roasting them and combining them with walnuts and blue cheese, but then realized I didn’t have time for roasting. Tangy, sweet, and satisfying, this recipe is a great way to dress up raw beets – and impress the in-laws.


  • 1 1/2 pounds red beets*, peeled and shredded
  • 2 tablespoons orange juice
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • pinch black pepper
  • 1/4 cup olive oil
  • 1/4 cup fresh herbs (think chives, parsley or dill), chopped


  1. In a medium size bowl, combine orange juice, maple syrup, mustard, balsamic vinegar, salt, and pepper. While whisking constantly, slowly add olive oil until dressing comes together (technical term is “emulsifies”).
  2. Pour dressing over shredded beets. For best results, refrigerate for an hour or so before serving. Sprinkle with fresh herbs and serve.

* If you have yellow or two-toned beets, you may want to use a white wine vinegar as the balsamic vinegar will turn the salad a muddy brown color.

2 Responses to Tangy Beet Salad

  1. Susan July 15, 2009 at 1:54 pm #

    I LOVE beets! I will definitely be trying this recipe. I’m headed down to NC this weekend, which always includes a trip to the local produce farm. Here’s hoping they have some fresh beets.

  2. KT July 15, 2009 at 3:56 pm #

    Perfect timing! I have been searching for a beet salad recipe, as despite years of turning my nose up at the icky canned stuff I tasted a delightful salad with the fresh kind at Obelisk several years back and was so inspired that I planted some in my garden this year.

    Now I will know what to do with them!


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