Get ready to fall in love with our quick and easy Beet Salad! You can choose to steam, boil, roast, or even microwave your beets—whatever fits your mood. And wait till you try the homemade Orange-Balsamic Vinaigrette; it’s so good you might just want to make a double batch. This salad is perfect for a speedy weeknight dinner or a tasty, nutritious lunch.
Beets are not just colorful and full of flavor, they’re also packed with vitamins and minerals. Our versatile cooking methods mean you can easily adapt the recipe to what works best for you—whether you’re in a rush or have time to slow roast them to caramelized perfection. The star of the show is hands down our homemade Orange-Balsamic Vinaigrette. It’s a game changer and you’ll want to use it on all your salads. It’s simple to whip up, and pairs perfectly with the beets to bring a bright pop of flavor.
Alternative Cooking Methods
There are several different options for cooking your beets for this recipe. The recipe itself calls for steaming your beats, but there are other options as well that don’t require peeling your beats, which can be difficult and cumbersome. Feel free to choose whichever method works best for you.
How to Roast Beets
Beets can be roasted whole, without peeling. Rinse and scrub your beets to remove any dirt or debris. Wrap beets whole, individually, with aluminum foil. Bake in a 375-degree oven for 30 to 60 minutes until tender. The amount of cooking time will depend on the size of the beets. Once tender, unwrap and remove the peels. Then you can easily slice, or cube the beets for eating.
How to Boil Beets
Beets can be boiled whole until tender. This allows for the easy removal of the peel. Rinse and scrub your beets to remove any dirt or debris. Place the whole beets into a pot of boiling water. Reduce the heat to low and simmer the beets until tender, about 45 minutes. Drain and peel. Then you can slice or cube the beets for eating.
Makeshift Steamer
Pick a saucepan that is big enough to fit all your peeled and cubed beets in it. Put a half inch of water in the bottom and bring it to a boil. Add in your diced beets, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the beets, but the beets that actually touch the water might get a little soggy or overcooked.
How to Microwave Beets
Use a microwave-safe bowl and just put just enough water in to cover the bottom of the bowl. Add in your cubed beets. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until beets are tender. Begin checking after 6 minutes.
