Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) raw beets (about 4 medium)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) red wine vinegar (or 1 1/2 tbsp / 22 ml lemon juice)
- 1 small garlic clove, finely grated (about 1 tsp / 3 g)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped fresh dill (or flat-leaf parsley)
- Optional: 1/3 cup (80 g) plain Greek yogurt
- Optional: 1/3 cup (40 g) walnuts, toasted and chopped
Do This
- 1. Heat oven to 400°F (205°C).
- 2. Wrap beets in foil and roast on a tray for 50–65 minutes, until a knife slides in easily.
- 3. Cool 10–15 minutes, then peel and slice into 1/4-inch (6 mm) rounds (or half-moons).
- 4. Whisk olive oil, vinegar (or lemon), garlic, salt, and pepper.
- 5. Toss warm beets with dressing and dill/parsley.
- 6. Optional: fold in yogurt for a creamy version; top with walnuts for crunch.
- 7. Chill 20–30 minutes for best flavor, then serve.
Why You’ll Love This Recipe
- Deeply flavorful, with sweet earthy beets balanced by bright vinegar or lemon and garlic.
- Works warm, room temperature, or chilled, so it fits almost any menu.
- Easy to prep ahead; it actually tastes better after a short rest.
- Flexible: keep it simple, make it creamy with yogurt, or add walnuts for crunch.
Grocery List
- Produce: beets (1 1/2 lb / 680 g), garlic (1 clove), fresh dill or flat-leaf parsley (small bunch), lemon (optional if using lemon juice)
- Dairy: plain Greek yogurt (optional, 1/3 cup / 80 g)
- Pantry: extra-virgin olive oil, red wine vinegar, fine sea salt, black pepper, walnuts (optional, 1/3 cup / 40 g)
Full Ingredients
Beets
- 1 1/2 lb (680 g) raw beets, scrubbed well (about 4 medium)
- 1 tbsp (15 ml) water (only if roasting; helps create steam inside the foil)
Classic Dressing
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) red wine vinegar (or 1 1/2 tbsp / 22 ml fresh lemon juice)
- 1 small garlic clove, finely grated or mashed to a paste (about 1 tsp / 3 g)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
Herbs and Optional Add-Ins
- 2 tbsp (8 g) fresh dill, finely chopped (or 2 tbsp / 8 g flat-leaf parsley)
- Optional creamy version: 1/3 cup (80 g) plain Greek yogurt
- Optional crunchy finish: 1/3 cup (40 g) walnuts, toasted and coarsely chopped
Step-by-Step Instructions
Step 1: Heat the oven and prep the beets
Position a rack in the center of the oven and preheat to 400°F (205°C). Scrub the beets thoroughly under cool water to remove any dirt, then pat dry.
Place the beets on a large sheet of aluminum foil. Sprinkle 1 tbsp (15 ml) water over them (this creates steam and helps them cook evenly). Wrap tightly into a sealed packet and place on a rimmed baking sheet to catch any juices.
Step 2: Roast until tender
Roast for 50–65 minutes, depending on beet size. Start checking at 50 minutes: carefully open the foil (watch for hot steam) and pierce the largest beet with a paring knife. It should slide in easily with little resistance.
If they need more time, reseal the foil and continue roasting in 5–10 minute increments.
Optional boiling method (if you prefer): Place scrubbed beets in a pot, cover with water by 1 inch (2.5 cm), bring to a boil, then simmer gently for 35–50 minutes until knife-tender. Drain well.
Step 3: Cool, peel, and slice
Let the beets cool until you can handle them comfortably, about 10–15 minutes. Using paper towels (or disposable gloves to avoid staining), rub the skins off; they should slip away easily.
Slice the beets into 1/4-inch (6 mm) rounds, or cut into half-moons if the beets are large. For a more “salad” feel, you can also dice them into 1/2-inch (12 mm) cubes.
Step 4: Make the dressing
In a medium bowl, whisk together the olive oil, red wine vinegar (or lemon juice), grated garlic, salt, and black pepper until well combined.
Taste the dressing. If you want it brighter, add 1 tsp (5 ml) more vinegar/lemon. If you want it rounder, add 1 tsp (5 ml) more olive oil.
Step 5: Dress the beets and add herbs
Add the sliced beets to the bowl with the dressing and toss gently until evenly coated. Stir in the chopped dill (or parsley).
For the best flavor, dress the beets while they are still slightly warm; they soak up the dressing beautifully.
Step 6: Choose your finish (classic, creamy, or walnut-topped)
Classic: Taste and adjust with a pinch more salt and pepper, then move on to chilling (or serve right away).
Creamy yogurt version: Fold in 1/3 cup (80 g) Greek yogurt until the beets are lightly coated. Taste and add a small pinch of salt if needed (yogurt can mute seasoning).
Walnut finish: Sprinkle 1/3 cup (40 g) toasted chopped walnuts on top just before serving so they stay crisp.
Step 7: Rest, then serve
For the most balanced flavor, cover and refrigerate the salad for 20–30 minutes to let the garlic and herbs mingle with the beets.
Serve chilled or at room temperature. If any beet juice collects at the bottom, simply stir before serving.
Pro Tips
- Roast for the sweetest flavor: Roasting concentrates the beets’ natural sugars and gives the salad a deeper, richer taste than boiling.
- Peel easily: Peel while the beets are warm (not hot). The skins slip off much faster.
- Use a microplane for garlic: Finely grated garlic melts into the dressing, so you get flavor without big sharp bites.
- Let it marinate: Even 20 minutes of chilling improves the flavor; overnight is even better.
- Prevent staining: Use gloves or paper towels when peeling and slicing, and use a cutting board that won’t stain easily.
Variations
- Lemon-dill yogurt pantzarosalata: Use lemon juice instead of vinegar and make it creamy with the Greek yogurt; finish with extra dill.
- Walnut-garlic beet salad: Keep it oil-and-vinegar based, then top generously with toasted walnuts for crunch and a nutty finish.
- Herb swap: Replace dill/parsley with 1 tbsp finely chopped mint for a fresher, lighter vibe (especially good with lemon).
Storage & Make-Ahead
Store in an airtight container in the refrigerator for up to 4 days. The flavor deepens over time. If using walnuts, store them separately and sprinkle on just before serving to keep them crunchy. You can roast (or boil) and peel the beets up to 2 days in advance; keep them covered in the fridge, then slice and dress when you’re ready.
Nutrition (per serving)
Approximate (classic version without yogurt or walnuts), per 1/4 of recipe: 155 calories, 9 g fat, 18 g carbohydrates, 3 g protein, 4 g fiber, 12 g sugars, 320 mg sodium.
