Beet Salad with Raspberry Vinaigrette

Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

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

Reviews

(7)
Most Helpful

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!

Paja June 30, 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!!

Sudie August 19, 2003

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.

JanuaryBride May 01, 2013

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