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Horizontal image of two white plates with a small pile of a fresh mixed vegetable recipe topped with fresh herbs.

Simple Beet Salad with Fresh Herbs

  • Author: Nikki Cervone
  • Total Time: 10 minutes
  • Yield: 4 small servings 1x


Let the sweet richness and tender, buttery texture of cooked beets shine in this salad with fresh herbs, red onion, and a quick vinaigrette.


  • 1 1/2 pounds whole beets (about 4 medium or 2 large), roasted, peeled, and chilled
  • 1/2 small red onion, finely diced (about 1/4 cup)
  • 1/4 cup gently torn fresh parsley
  • 1/4 cup gently torn fresh dill
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly cracked black pepper, plus more to taste


  1. Slice the beets into small cubes. Place the beets, red onion, parsley, and dill in a large mixing bowl.
  2. In a small bowl, vigorously whisk together the oil, vinegar, mustard, salt, and pepper until thickened slightly, about 30 seconds.
  3. Pour the vinaigrette over the beet mixture. Gently toss everything together until completely combined. Season to taste with additional salt and pepper.
  4. Serve immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days. Serve cold.
  • Prep Time: 10 minutes
  • Category: Vegetable
  • Method: Roasting
  • Cuisine: Salad

Keywords: beet, salad, herbs