Easy Beet Salad

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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!
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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.
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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.
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Chives are another possibility instead of the parsley.
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* 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.

Beet Vinaigrette

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You all know by now that I love vinaigrettes, and I always make them with different ingredients. To me, it’s really fun to mix and match seasonal ingredients and flavors in pairing a salad with a vinaigrette.

Whenever I purchase canned beets, which happens when I run out of my own pickled beets, I always save the beet juice. That’s just a rule. I typically pour it, strained if necessary, into a little pot and reduce it to a syrup-like consistency. Then, it can be added to any basic vinaigrette for that beautiful beet color and earthy flavor.

But today I simply added an equal amount of white wine (red or champagne would have worked as well) to the beet juice and reduced the liquid to a syrup.

Then I poured it into a jar.

I added about 1/2 cup olive oil and 1/3 cup vinegar, in this case red wine vinegar, plus a little salt, and shook the jar. I prefer a more emulsified look of the vinaigrette because of the resulting red color.

Of course, you can get more involved with the vinaigrette and add garlic, cloves, mustard, and so forth, but I like the simplicity of the reduced beet juice in a simple vinaigrette such as this.

My salad was one of those use-what-you have salads which, besides lettuce, included sliced beets, mushrooms, carrots, sprouts, and toasted pumpkin seeds. I used a little bacon and some soft-boiled eggs for protein, as my avocados weren’t behaving properly. And I’d recently picked up a pomegranate, so I decided that the pomegranate seeds would be wonderful with the beet-based vinaigrette.


And it was delicious. I encourage you to save every little bit of everything and use it in a vinaigrette! It always works!

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I’ve posted before on a beet and cider vinaigette, based on a beet juice and apple cider mixture. And I’ve also posted on a pear vinaigrette I made with a fresh pear. Think how creative you can get with different fruits and juices!

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This beet vinaigrette would be fabulous with all types of protein, including salmon, avocados, beef, duck and chicken. It pairs beautifully with walnuts, pecans, pine nuts and sunflower seeds. And of course, ingredients like tomatoes and red bell peppers would be good additions to your salad as well, I just didn’t want them in this particular salad because I feel they would clash with the pomegranate seeds.

Pickled Beets

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Fresh beets don’t usually last long in my house. I typically roast them, remove the peels, and add them to salads. I eat salads pretty much every day in the summer.

But I decided it was time to actually make my fresh beets last by pickling them.

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I just started canning last summer, and canning is the perfect way to make these pickled beets last even longer. Normally, pickled beets would only last in the refrigerator for a few weeks, and that’s just not enough time. Especially if you want them during the winter months. So, pickling plus canning equals a winning combination!

I won’t do a canning tutorial just yet, but stay tuned. And if you haven’t canned, try it. It’s incredible what varieties of foods and condiments you can create, and trust me – no one will get botulism if you just follow the rules.

So the recipe is in two parts – one is the pickling water, and the other, the beets.

Pickled Beets

The Beets:

6 beets, scrubbed, ends removed
A 3″ long piece of fresh horseradish, quartered
Bay leaves, about 6-8
Few peppercorns
Few whole cloves

scrubbed and rinsed beets

scrubbed and rinsed beets

Place the beets in a large pot on the stove. Don’t peel them, otherwise you’ll lose too much beet juice.

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To the pot add all of the remaining ingredients, then add purified water until the beets are fully covered by at least 1″ of water.

Bring the water to a boil. As soon as the water boils, count 1 hour on the clock.

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If you want to make sure the beets are fully cooked, pierce the largest one with a cake tester or point of a knife.

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Immediately drain the beets into a colander and let them cool.

The Pickling Water:

2 cups purified water
3/4 cup sugar
1/2 cup white vinegar
2 bay leaves
1 smashed garlic clove
A 1″ piece of garlic, sliced into quarters
Few peppercorns

Combine everything in a medium pot. Place over high heat, and stir to dissolve the sugar. As soon as it’s dissolved, remove the water from the stove and set aside to cool.

When the beets are cool enough to handle, gently peel them, and trim away any hard, woody parts with a sharp knife.

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If you’ve never worked with beets before, be aware that they stain everything. Skin included.

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Have jars and lids available that have been washed through a dishwasher cycle or sterilized.

Slice or cube the peeled and trimmed beets and place them in the jars. Today I cubed mine.

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When you’re all done, add the strained pickling water to the jars; the beets should be completely covered. Alternatively, you could include the pickled onions.

I placed a couple of horseradish pieces in two jars, and the star anise in a third. The fourth I left alone.

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I then covered the jars with clean and dry lids, and stored them in the refrigerator. I wasn’t quite ready to begin the canning process, but when I do, I will bring the tightly sealed jars to room temperature before proceeding.

Pickled beets are one of my favorite additions to salad, which I eat often. the one in the featured photo includes avocado, mushrooms, and tomatoes.

Beets, pickled or not, go well in salads with salmon, steak, or grilled chicken. They’re also wonderful with red bell peppers, grated carrots, and cucumbers. And don’t forget the goat cheese!

verdict: These beets are delicious. I’m glad I didn’t add any more sugar to the pickling water. The horseradish isn’t very strong. And I love the addition of the star anise. Will make these again.