Marinated Beet Salad




Yeah…I know…more beets!  But this simple Marinated Beet Salad is a new favorite of mine.   I add roasted beets to my salad all the time when I go through the Whole Foods salad bar….and after having these beets – it makes me wonder why Whole Foods doesn’t marinate theirs like these.  It’s so easy and boy does it make a big difference in flavor.  It might be a stretch to say they’re addicting….but they are really good this way.  Oh…and I steamed these beets instead of roasting them in foil.  Much easier – less messy – and I think they taste better.  Less …..earthy. 


Tonight I taught Ellie how to go down the stairs.  I was hesitant at first to let her on the stairs at all.  I’ve had them blocked off since she came to live with me – but I was reading about blind dogs and that you should teach them how to use stairs.  Ugg.  After thinking about it awhile – I decided it was a good idea to have her learn how to get down them just in case of an emergency.    So we practiced for awhile tonight and she was eager to learn.   I put little pieces of dog treats on each step so she could smell them.  I had her sit on each step first (I wanted her to get used to taking the stairs slowly) then I took her paw and showed her how to feel for the next step below her.  After about 30 minutes or so, she had it all figured out.  She loved all of the praise she got – but surprisingly – not in a goofy overly-excited puppy way – but in a really calm way as if she knew she had accomplished something big.  She kept wanting to go up about 4 steps then she’d sniff and feel her way back down them.  At the end – she was practicing on her own without any coaxing from me. I’ll still keep the stairs blocked off – but I’m glad she knows how to use them ….just in case.

I can’t tell you how much I love this little puppy!


Any way…I hope you enjoy this Marinated Beet Salad

~ Deb

Marinated Beet Salad

Yield: 8 servings

Total Time: 1 hour


  • 5 beets, peeled and sliced into fairly thin pieces
  • 1 garlic clove, minced
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • Fresh mint leaves, for garnish
  • Goat cheese, for garnish
  • roasted walnuts (optional)


  1. Fill a large saucepan with 2 inches of water and set a steamer basket inside. Bring to a boil.
  2. Place the beets inside the basket in a single layer.
  3. Steam for about 5 minutes or until fork tender.
  4. Repeat with the remaining beet slices.
  5. Or you can place the whole beets (peeled) in the steamer and steam for 30-35 minutes then slice when the beets are cool enough to handle.
  6. In a large bowl, combine the beets, garlic, vinegar, olive oil, salt and pepper.
  7. Gently toss well so all of the beets are coated.
  8. Refrigerate for at least 2 hours or overnight. To serve, arrange the beets on a platter and top with mint and goat cheese (and roasted walnuts if you like).
Source: Slightly adapted from my Power Foods Cookbook, from the editors of Whole Living Magazine


One Response to “Marinated Beet Salad”

  1. Lea Ann (Cooking On The Ranch) — May 4, 2014 @ 12:02 pm (#)

    Bring on all the beet salads you want. Love them. I had my first in California about 20 years ago and fell in love. And I think goat cheese is a perfect combo.

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