Yes, this is my favorite Beet Salad recipe, but after one bite we’re pretty sure it’s also going to be your favorite beet salad.
There’s something about the combination of sweet, tender beets with cool, creamy Greek yogurt and lots of fresh herbs that just screams easy elegance.
Plus, the entire meal is make-ahead friendly, which is a total win for meal prep! You’ll love this served with Za’atar Roasted Chicken (or even just a store bought rotisserie chicken!) or simple Pan Fried Lamb Chops. Really anything that doesn’t overshadow the beautiful, delicate taste and flavor of this simple beet salad.
Ingredients Needed For Our Beet Salad Recipe
- Beets: Any variety, but we recommend a mix! Red beets and golden beets are the most widely available in stores, but if you can find chioggia beets (aka ‘watermelon beets’), they are so beautiful!
- Greek yogurt dressing: This is a combination of Greek yogurt, garlic, mint, scallions, lemon juice, olive oil, salt, and pepper. Full recipe here!
- Aged balsamic vinegar: The sweetness perfectly balances out the tangy Greek yogurt!
- Extra virgin olive oil: As with all salads, use a high quality finishing oil, if possible.
- Pistachios: For crunch!
- Flaky sea salt: To bring out the natural flavors of the beets (plus, they add texture!)
- Freshly ground black pepper: To season everything!
- Chives: Gotta have some fresh herbs to brighten the whole dish.
You’ll also need a large pot to cook the beets in.
How To Cook Beets For Salad
Here’s the thing about cooking beets: you can achieve greatness in a variety of ways, all of which take very few steps. You could roast the beets (like in our golden beet salad with horseradish), you could steam them, or… boil them.
This is by far the easiest method. Bring a large pot of water to a rapid boil, then lower whole, unpeeled beets into the water. Bring it back up to a boil, reduce the temperature to medium, then cook until tender, about 1 hour.
Usually I’ll just walk away and go do something else. There’s very little danger of overcooking the beets. How do you know when the beets are fully cooked? They should pierce easily with a paring knife.
The easiest way to peel beets
It’s easier — and creates less of a mess — to peel beets after they’re finished cooking. Once cool enough to handle, use paper towels or a kitchen towel to gently rub the skin off of the warm beets. Kitchen gloves optional!
Grab a paring knife and try to pierce the cooked beet. If it slides in easily, they’re done! If it’s met with resistance, continue cooking until tender.
When stored properly in an airtight container in a fridge, cooked beets will keep for up to 5 days.
If possible, we recommend assembling just before serving. This will give the Greek yogurt dressing the best texture, as well as keep the pistachios from getting soggy.
Follow these easy tips and you’re guaranteed to make the best beet salad recipe!
Make Ahead, Leftovers, and Storage
Make ahead: Beets can be cooked a day or two in advance, then peeled, cut, and stored in an airtight container in a refrigerator before serving.
Leftovers: Cooked beets will stay fresh for up to 5 days. Possibly longer, but consume at your discretion.
Freezing: If you want to freeze boiled or roasted beets, simply peel, slice or cut, then allow to cool completely. They keep best in a vacuum sealed bag. Do not freeze the Greek yogurt dressing or any other toppings, simply freeze the beets. They’ll keep for 6 months, if not longer.
This one literally always hits the spot — it’s just so good! If you make our Beet Salad recipe, please let us know by leaving a review and rating below!
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More salad recipes to try!Farro Salad Charred Radicchio Salad Couscous Salad with Tarragon Roasted Shrimp Fall Cobb Salad Green Bean Salad Lemon Kale Caesar Salad
My Favorite Beet Salad Recipe
- 1 lb beets any variety, but we like a mix of red and golden beets
- 1 Tbsp aged balsamic vinegar
- 1 Tbsp extra virgin olive oil
- 2 Tbsp pistachios roughly chopped
- Flaky sea salt for serving
- Freshly ground black pepper for serving
- 1 Tbsp chives thinly sliced, or fresh tarragon, finely chopped, for serving
- 1 ½-2 cups Greek yogurt dressing
- Cook the beets. Bring a large pot of water to a boil. Carefully lower the beets into the water, then return to a boil. Reduce the heat to medium, then cook until knife tender, about 1 hour. Drain and allow the beets to cool slightly.
- Peel the beets. Once cool enough to handle, use paper towels or a kitchen towel to gently rub the skin off of each beet. It can be helpful to wear kitchen gloves so as not to stain your hands.
- Cut the beets. Use a paring knife to cut the beets in half or in quarters, so that they’re bite-size.
- Assemble, then serve. Spread the Greek yogurt dressing into a thin layer on a large platter or plate. Place the quartered or halved beets on top, then drizzle with 1 Tbsp balsamic vinegar and 1 Tbsp extra virgin olive oil. Sprinkle with 2 Tbsp chopped pistachios, 1 tsp flaky sea salt, and ¼ tsp freshly cracked black pepper. Garnish with 1 Tbsp chives or tarragon, then serve immediately or at room temperature.
- Cooked beets will keep for up to 5 days in a fridge.
- Freeze: To freeze cooked beets, peel and cut however you like, then cool completely. Transfer to a vacuum seal bag, seal, then store for up to 6 months. Do not freeze beets with Greek yogurt dressing, oil, vinegar, or nuts. Thaw overnight before serving cold, reheated, or at room temperature.
Photography by: Megan McKeehan