This Easy Beet Salad only has THREE ingredients and is such a light and perfect summer side dish!
Hey beet fans!!
If you aren’t a beet lover, prepare to be converted. Last summer my dad got remarried in a really simple ceremony with just family. There was a sweet reception that followed back at his house that involved not a single one of my children having a meltdown even after a long and warm day.
Only slightly more miraculous was this perfect salad that was served. It was a beet salad with greens, strawberries and the most amazing dressing. I was so hesitant at first, but someone convinced me to try it, and I went back for seconds . . . . and then thirds!
I’m not even going to begin to suggest that this is that salad. It’s totally not. I have yet to recreate that, though I still plan on trying.
But! Since then I have been totally in love with beets. I’m going to sound like the totally hippie I was raised to be when I say, they are nature’s candy people! They really are so naturally sweet and delicious. I mean. They literally grow in dirt and taste like pure sweetness. They are the unicorn of the vegetable world!
Beets are simple to prepare. You cut off the stems and the root, give it a good scrub, wrap it in tinfoil and bake it for about 40 minutes at 350 degrees, or until you can very easily stick a toothpick straight in (go in right through the foil). Then you take them out, unwrap them, let them cool to the touch, and just peel back the skin. Simple. I use some gloves to do this so that my hands don’t become permapink. #princess
Then for this salad, you just slice them up, toss them with some fresh feta cheese, and basil. So simple, right? I made this for my family last weekend on this perfect day of cousins playing all day long to the point of exhaustion and adults sitting around chatting, eating, and enjoying a cocktail. It was a last minute creation that I threw together with what I just had around, and it was gobbled up! It’s going to be a go to for me now!
- 3 medium beets, roasted and sliced (see post for instructions)
- 2 ounces of feta cheese (I used reduced fat)
- 1/4 cup fresh basil leaves sliced
- Toss all the ingredients and serve.