Beets in Vinaigrette

I love this recipe soooooo much! I have made this well over 20 times now. The only things I changed is: 1. I roasted the beats. I feel that it gives the beats a more robust flavor. 2. I used more onions than suggested. I love onions. This recipe needs a picture. I am making them as I type. I will try to add one. Thank you so much for this delicious recipe.

• The Professional Amateur Cook

• Fort Lauderdale, FL

• 8/28/2022

I have never liked beets as a child. But am making a conscious effort to eat healthier foods. Tried this salad, and I was so surprised.....I managed to eat the whole beet root by myself. Hopefully my family will start to enjoy it soon. I intend to make this salad again.

• Viraja

• NJ

• 7/2/2014

This may be my new favorite way to make beets! I sauteed the stems and onions in some olive oil until tender, then added the leaves and cooked until done. Added this to the beet mixture and I think the greens really added something. Love the dressing although I might cut it down slightly next time because there was a fair amount of excess. My husband and I were fighting over the last serving!

• LindsSanFran

• San Francisco

• 6/2/2014

This is as good as everyone says. I used every part of the beet. Stems got sliced very very thin and sauted with a couple of cloves of garlic in olive oil. Leaves were chiffonaded as another person suggested. Both were added to the beets, parsley and dressing. As others suggested I roasted the beets then tossed beets, leaves, stems together in the dressing. Added a little extra vinegar and threw in a few slivered almonds. It was wonderful. If people are chary about using the leaves (a bit too bitter?) or the stems (a bit too tough?) then the beets alone with this dressing are fine. But not as good as they could be! I like someone's idea of crumbling some blue cheese on the salad and thought pignolis or currants might also be good too but will try those another time.

• vox69nn

• Medina, Ohio

• 3/10/2012

This is a beautiful and delicious dish to set on your table!! Leftovers are gone as fast!

• Anonymous

• 11/16/2011

excellent freshness to this recipe. quick and easy for sure

• dprejean1

• maine

• 1/24/2011

Perfect! The right balance between tart and sweet and oily. Made it as written and my dinner companions ate it right up. A really nice way to eat beets.

• lisa_w

• Eugene, OR

• 11/2/2010

simple and delicious. recipe is perfect exactly as is!i will definitely make this again and again.

• Anonymous

• 8/22/2010

This recipe is so easy and just awesome full of flavor. I steamed the beets, I think you may keep more of the flavor and goodness this way, the texture was perfect. I backed off the amount of olive oil and like other reviewers found that it was even better the next day. Thank you for this one.

• 72africa

• Atlanta, Ga

• 7/10/2010

I agree with the last reviewer that roasting the beets is the way to go. Great cold for a picnic!

• kbgus

• seattte

• 7/3/2010

优秀的第一次……甚至更好的second time since I opted to roast the beets instead. It takes the same amount of time and yields a much better texture of the beets.

• Anonymous

• sf, ca

• 3/27/2010

I thought these were great. They were even better the next day at room temperature! My only suggestion would be to roast the beets rather than boil them.

• Anonymous

• NYC

• 12/22/2009

Yum! Made as directed. Good warm or cold.

• tracy102503

• 12/17/2009

so delicious! i have never really eaten beets before and neither has my husband but this made beet believers out of us. i kept it in the fridge and we had with with dinner several nights in a row. i'm so excited to be able to incorporate this wonderful vegetable into out diet!

• julierh

• chicago

• 11/7/2009

Yum! I only used 1/8 c. olive oil, and added 2 T. crumbled blue cheese just before serving. It is perfect served just slightly warm.

• heidichef

• Olympia, WA

• 10/7/2009