The hunt for the best beet recipe is over with this Mediterranean Beet Salad with Walnuts!
This is truly the best Beet Salad recipe – from the sweet beets to the deep note of cumin, the acidity of apple cider vinegar and the deep acidic flavor of balsamic, to the crunch of walnuts, and round it out with the sharpness of the red onion. So much yum happening!
This beet recipe is off the charts delicious, with a mild Mediterranean twist of course! Beets are delicious on their own, but as everyone knows, pickled beets are the winner. I hope this becomes one of your go-to beet recipes.
This recipe has my two favorite vinegars – apple cider for the pop of acidity, and balsamic for a deeper, more rich acidic note, giving this beet salad my signature pickled beet flavor. With a light note of a stable Mediterranean spice – cumin, to round out the acids.
The walnuts add the perfect amount of crunch, that is so necessary! The red onion give this beet salad recipe the perfect sharp edge. Not to mention parsley, one of the best Mediterranean herbs to lighten it all up!
Over the last few years, this has become one of my go-to beet recipes. The only reason I buy beets is either for this Mediterranean Beet Salad or to pickle them. I’ve made this recipe a few times recently since I’ve been on a beet kick, and every time I’ve been asked for the recipe. Not to mention I have to double the recipe when I make it for my family, because I’m not naming names, but someone in this house can’t get enough of this beet salad.
So, it’s for sure been put through enough testers. I hope you make room for it as one of your go-to beet recipes as well!
SERVING SUGGESTIONS
This beet salad recipe can be served with any side of protein. It’s especially delicious with grilled steak or alongside our Chicken Shawarma recipe.
If you’re up for having seafood to go along with this salad, then make this Rosemary Parmesan Crusted Fish recipe!
CAN YOU MAKE THIS RECIPE IN ADVANCE
Yes! I typically make this recipe at lunch time in order to give the beets time to soak in the vinegar.
HOW LONG CAN THIS RECIPE LAST
When I make this Mediterranean Pickled Beet Salad, I typically double the recipe, and my family enjoys it over the week. It lasts up to 7 days in the fridge. This recipe makes a great lunch meal prep or a healthy side dish for dinner! I highly recommend meal prepping this recipe!
HOW TO COOK BEETS
In a pot of boiling water, add beets and let boil for 30-40 minutes, or until fork-tender. Strain from water and let sit at room temp until completely cool.
This is such a fresh and vibrant recipe! This Gluten-free, Dairy-free recipe is sure to be one of your go-to beet recipes!
FOR THIS BEET RECIPE, YOU WILL NEED:
- Cutting board. I’ve had this style of cutting boards for years and love having multiple light weight options, for meals that I’m using veggies and seafood.
- A knife.
- A large pot.
- Measuring cups and measuring spoons.
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INGREDIENTS
- 4 extra large raw beets, about 8 cups diced
- ¼ cup extra virgin olive oil
- 3 tbsp cup apple cider vinegar
- 2 tbsp balsamic vinegar
- ¼ of a large red onion thinly sliced
- 1 tbsp cumin
- 1 tsp salt
- 1 cup walnut halves reserve 1/4 cup to garnish
- ½ cup fresh parsley roughly chopped
HOW TO MAKE THIS BEET SALAD RECIPE
- Boil beets whole for 30-40 minutes, until fork tender.
- Let cool, then remove the skin and cut into cubes to place in a large mixing bowl.
- To the bowl, add the olive oil, vinegars, red onion, cumin, salt and walnuts, leaving some for garnish. Stir until combined.
- Place in the fridge for about 30 minutes for the beets to absorb the flavors.
- Garnish with roughly chopped parsley and walnuts to serve.
Spotlight! One of the ladies in my cooking club made my recipe and I thought to share – the parsley garnish looks so whimsical!
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Mediterranean Beet Salad with Walnuts
Ingredients
- 8 cups raw beets, diced (about 4 extra large beets)
- ¼ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- ¼ of a large red onion thinly sliced
- 1 tbsp cumin
- 1 tsp salt
- 1 cup walnut halves reserve 1/4 cup to garnish
- ½ cup fresh parsley roughly chopped
Instructions
- Boil beets whole for 30-40 minutes, until fork tender.
- Let cool, then remove the skin and cut into cubes to place in a large mixing bowl.
- To the bowl, add the olive oil, vinegars, red onion, cumin, salt and walnuts, leaving some for garnish. Stir until combined.
- Place in the fridge for about 30 minutes for the beets to absorb the flavors.
- Garnish with roughly chopped parsley and walnuts to serve.
Notes
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