Easy Beet Salad


There are a few canned products that I love, and that can definitely save some time in the kitchen when necessary. For once I won’t mention canned beans, but instead, canned beets! You can also find them jarred. And they’re good.

If you prefer to cook your own beets, that’s fine. But in the case of this salad, I just want to show you how easy it is to create a pretty, delicious, and really fast salad – no cooking involved!

It took me a while to learn to love beets. They tasted like dirt to me initially, but I now embrace that earthiness. And a beet salad, especially with feta added, is to die for in my book.

If you noticed the photos, you can see that I used a spiralizer on the whole beets, and of course the curly cues don’t enhance the flavor of the salad. To really make this a quick salad, just some bite-size cubing of the canned beets would work perfectly. I was just trying to make the salad a little prettier!

Easy Beet Salad

1 – 16 ounce can whole beets, to make two salads
Vinegar, I used champagne vinegar
Olive oil
Crumbled feta
Chopped parsley, optional

Drain the beets, saving all of the beet liquid* from the can. Then let them dry on paper towels.

Chop or spiralize the beets and set aside.

Pour some vinegar and olive oil in a medium-sized bowl, then add the beets and toss them gently.
Place in serving dishes and sprinkle with feta and parsley, if using.

Black pepper would also be good, but not salt, because the feta is salty.
Chives are another possibility instead of the parsley.

* If you love the flavor of beets, use the leftover beet juice to make a vinaigrette. I made one for the blog in the fall – a beet apple vinaigrette. Today I reduced the beet juice along with some cherry juice, then after it cooled down, added some vinegar, olive oil, and a pinch of salt. Beet juice makes a fabulous-tasting vinaigrette!

note: I’ve obviously never had canned whole beets before; I typically buy them sliced. So I was a bit shocked when I discovered how small they were in the can. As a result, they were not easy to spiralize. I suggest that if you want pretty, spiralized beets, buy them raw, cook them, then spiralize them. Larger beets just work better in a spiralizer.

37 thoughts on “Easy Beet Salad

  1. I love beet salad and have recently convinced my daughter to give them a try. It’s funny because her comment originally was that they taste like dirt to her. But with the cheese & a few other things added in there, she’s now a fan too. My husband…well, you know how that goes.

  2. Hi Mimi, don’t think I’ve ever tried beets with feta before but it sounds great and I will try it. My usual cheese for beets is blue. I’ve never seen canned beets. Here they are sold vacuum sealed. I prefer the flavor of beets I roasted myself in the oven, but the flavor of the ready to use beets is perfectly acceptable.

    • But, if you roast the beetsin the oven, then remove the peel, they’re not really roasted beets, are they? Maybe because I also put them in foil. In any case, they’re good canned, in my book!

      • I also put them in foil and I suppose you have a point that baked may be a better word that than roasted. All those terms like baked, roasted, grilled, broiled, stewed, braised, etc. are often used very loosely and sometimes get lost in translation. For instance, what is called grilled in Dutch is called broiled in the US.

  3. So funny you thought they tasted like dirt! :) They really do have an earthy taste and I love it! I like the soft consistency of canned beets but usually always buy them raw and cook them. And I really like the way beets look spiralized. Great way to serve beets.

  4. We’re in the middle of beetroot season down under. How wonderful is the colour? So deep and vibrant. I love them spiralised and raw in a winter coleslaw or salad. Tonight I used roasted beetroot in a risotto with goats cheese and thyme. The classic Aussie burger always contains a slice of canned beetroot. I’ll take them whichever way they come.

  5. I heard (from Tiny White Cottage) that you used a spiralizer on beets! I’m here to see for myself (I’ve been woefully behind on reading these days for all my travel to Mexico). This looks great. I’ve only used it on zucchini, but now I’ll have to make a mix! Lovely.

  6. Reblogged this on A Single Serving and commented:
    For some reason, I’ve always avoided canned beets–This inspires me to try them since I feel they are under-appreciated vegetable. I’ve very recently found beets in the freezer case at my local Harris Teeter, and cooked in the produce (unrefrigerated). This looks like a good way to check out the quality. Thanks!

  7. I haven’t tried feta with beets either; but I love almost and “bleu”–usually gorgonzola, or even the crumbled ready made from the cheese counter. I think the feta should be good, too. I’ve also gotten to like nuts with that–particularly roasted pecans.

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