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Tangy Beet Salad

Tangy Beet Salad

I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain.

It is well known that I am a beetroot lover. I love beets in any form, texture, and taste.

On top of everything, it is such a healthy vegetable. I believe that I have always loved eating beets, especially picked version.

My kids are not big fans. However, they only are willing to eat my beet mixture or magical elixir, which I’m making before every season.

It boosts our immune systems so they do not complain. I mean it’s not like they have a choice. My magic elixir is a must in my house. Click on the link to read more, of course.

Tangy Beet Salad

Tap here for more of my tasty salad recipes.

Let me continue talking about this tasty and rather easy beet salad.

It really is as simple as it sounds. The flavor is obviously tangy, savory, and extremely delicious. of course, if you love beets.

Nonetheless, if you do not like them just give beets a chance. Most people hate the earthy flavor, but with adding a bit of citrus and salt the taste is rather incredible.

I have a feeling that you guys going to like it a lot. You could mix it with a peppery, bitter almost prudent taste of arugula.

Tangy Beet Salad

I have seen people adding fruit with the arugula – beet combination, such as mandarine, peaches or oranges.

Now that sounds like an amazing lunch with the addition of pine nuts or walnuts. Don’t you agree?

I can almost taste the sweet fruit, tangy beets, and peppery arugula.

Anyhow, if you get the change to make my Tangy Beet Salad, please tag me on Instagram. @sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me. I love seeing your creativity and hearing your thoughts.

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Tangy Beet Salad

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Additional Time TO CHILL: 1 hour
Total Time: 1 hour 40 minutes

Recipe for easy and tasty Tangy Beet Salad


  • 2 pounds medium beets + 1 tbsp salt
  • 2 tablespoons vinegar, or to taste
  • 1 tablespoon freshly squeezed lemon juice *optional
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped parsley or 2 teaspoons dried
  • Salt to taste


  1. Peel and roughly slice beets however you want. I quartered them into bite-size pieces.
  2. In a pot pour about 4 cups of water and add 1 tablespoon of salt, then add beets.
  3. Boil until they are tender between 35 to 45 minutes at medium-high temperature. Drain out once the beets are tender.
  4. Meanwhile, mix vinaigrette or dressing by combing vinegar, lemon juice, olive, parsley, and salt to taste. I always add a bit more salt later and a splash more vinegar because I like it sour.
  5. Toss warm and tender beet pieces with vinaigrette and let it cool down for about one hour at room temperature. You can serve them like that or slightly chilled from the fridge.
  6. Any leftover could be packed in an airtight container or a jar and kept in the fridge for up to 3 days. Allow it to be at the room temp for about 15 minutes before serving.


You can use any vinegar that you prefer. Some people do not like it with lemon so you can add more vinegar and omit the lemon juice.

Wear kitchen (surgical) gloves if you do not want pink hands and fingers. If you do not, you can rub lemon for a bit all over your hands and fingers to "slightly" remove stains.


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