Garlicky Beetroot Salad

    30 mins

    Beets boiled under tender, then tossed with a lovely garlic vinaigrette and served on a bed of lettuce or mixed salad leaves. A simple, elegant, flavourful salad for your next party.

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    Serves: 4 

    • 6 medium beetroots
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic, crushed or more to taste
    • salt to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Wash the beetroot and boil until tender, about 45 minutes (or 20 minutes in a pressure cooker). Remove the skins by running cold water over the boiled beetroot, and then slipping of their skins. Slice the beetroot and toss with the olive oil, vinegar, garlic and salt.

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    Reviews and Ratings
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    Reviews in English (97)


    Have made this time and again. We all love it. I add more garlic as we are garlic lovers. Was always using fresh beets. For the heck of it I used drained canned sliced beets and it was excellent. Never would have believed it.  -  25 Dec 2001  (Review from Allrecipes US | Canada)


    These even go over well with non-beet people. Savory and sweet at the same time. Makes good use of a somewhat neglected veggie.  -  02 Jan 2002  (Review from Allrecipes US | Canada)


    I made this for a summer family picnic. It was a hit even with the kids! It was nice to have a new idea! We used canned beets, it kept the prep time down.  -  04 Jul 2001  (Review from Allrecipes US | Canada)