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    You are in: Home / Recipes / Beet Salad with Raspberry Vinaigrette Recipe
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    Beet Salad with Raspberry Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Tweeky's Note:

    A wonderful and quick beeet salad. The two vinegars blended together give it an interesting twist in flavor. Recipe came from Cook time is actually chill time.

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    Units: US | Metric


    1. 1
      Place beets and onion in a large bowl.
    2. 2
      In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
    3. 3
      Season with the salt and pepper.
    4. 4
      Whisk to combine.
    5. 5
      Pour over the beet mixture and toss well.
    6. 6
      Sprinkle with the chives (if using).
    7. 7
      Cover and refrigerate for at least 15 minutes or up to 3 days.

    Ratings & Reviews:

    • on June 30, 2003


      This was delicious! I had left-over beets that I had cooked so I used them. I made extra dressing and omitted the sweet onion since I didn't have one. I marinated the beets for several hours. I picked some mixed greens from the garden and tossed the beets and extra dressing with the greens. It looked lovely-a nice red dressing on the greens, and it tasted delicious. It is interesting how you would get the raspberry taste first, followed by the beet flavour! Thank you, Tweeky!

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    • on August 19, 2003


      I so loved this! I roasted fresh beets from the farmer's market, and sliced them when they cooled off. I used balsamic vinegar and a tsp. of sugar, because I didn't have any raspberry vinegar. My mother was visiting, and said it reminded her of the salad my grandmother used to make; it was just great and we almost OD'd on it!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2013


      I loved this. I boiled a mixture of golden and red beets the night before and had them chilled in the fridge so it was easy to throw together for dinner. I already had a raspberry vinaigrette on hand as well (which I had made with a combo of balsamic and raspberry vinegars) so I used that. I topped mine off with walnuts too. YUM! Delish way to start a meal. I will likely have another portion for lunch and will post a photo for you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Beet Salad with Raspberry Vinaigrette

    Serving Size: 1 (229 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.5
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 148.0 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 4.2 g
    Sugars 16.8 g
    Protein 3.5 g

    The following items or measurements are not included:

    raspberry vinegar

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