Friday, December 18, 2009

Beet Salad Recipe

My contribution to the family Christmas dinner this year is a lovely vegan beet salad. Why? Because I have a good portion of a 20lb bag of beets that need to be used up and because I'm the evil vegan that has been told to bring something that I can eat.

This is a very easy recipe, but it can be a little time intensive. But, you can make it up in advance and just combine the different elements just before the dinner.


  • 10 fresh beets
  • 1/3 to 1/2 red onion
  • 1/2 cup of extra virgin olive oil
  • 4 TBSP of red wine vinegar
  • 4 TBSP of lemon juice
  • 1 TSP salt
  • 1 TSP black pepper
  • 1 Cup of cooked rice


  • Separate greens from beet root.
  • Scrub beets but do not peel.
  • Put the beets in a pot of water and bring to a boil.
  • Let simmer for 45 minutes.
  • Remove skin from cooked beets while still hot.
  • Dice the cooked beets in whatever manner you want. I prefer a juliened style.
  • Add salt, pepper and diced red onion to the beets.
  • Cook a cup of white rice and allow to cool.
  • Add a cup of cooked rice to the beets and mix in.
  • Create the dressing from olive oil, lemon juice and red wine vinegar and mix into the beet mixture.

If you're travelling to a party, leave the dressing in a separate container until it's time for dinner.

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