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summer beet salad ideas?

  • n

We love beets, and would love to incorporate them into some summer picnic menus. Ideas? Preferably non-dairy. Thanks!!!

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  1. Beets and avocado with lemon dressing. Beets can be grated raw or roasted.

    1. Cold beet soup ( borscht )
      Thai beet soup with coconut milk
      Roasted beet and carrot salad
      Purée of beets with horseradish as a side dish to grilled steak
      Beet salad with fried capers from NY times
      Beet slaw

      1. I love a salad that I learned to make in the Beaujolais many years ago. It is the only way I ever saw sweet corn eaten in France!

        Dice a cooked beet, add about the same amount of fresh or frozen corn and some sliced Belgian endive.

        Make a thick vinaigrette with lots of Dijon mustard, red wine vinegar, vegetable oil (whatever you like), some garlic if you like. Toss with the vegetables. Good cold or at room temperature.

        It is a nice combination of sweet, hot, crunchy, bitter.

        1 Reply
        1. There's this one; you can replace with other citrus as Cara Cara might not be available:


          1. Layered Russian Salad from the New Midwestern Table cookbook.

            Mandarin oranges / cooked beets/ creamy poppyseed dressing (or other sweet dressing). Simple combo that's good alone or on top of salad greens.

            1. I'm eating a beet salad for lunch right now. It's got shredded raw beets, shredded raw carrots, finely chopped ginger root, a little turmeric, a little cinnamon, some golden raisins, a little honey and a splash of balsamic vinegar. Very tasty.

              Another beet dish I love, is this one from the NYTimes:

              Finally there's this cold borscht recipe from Ina Garten which I will be making all summer:

              1. Thanks everyone, this is some wonderful inspiration!!

                1. I used to make one that was mixed greens, roasted beets, goat cheese, candied walnuts, and mandarin oranges. with balsamic vinaigrette! yum!

                  1. Ed Lee's new book, Smoke and Pickles, has a recipe for beets pickled with coffee beans that I'm about to try. He says he wanted to pickle with coffee, and beets were the only thing sweet enough to offset it.

                    1 Reply
                    1. re: WNYamateur

                      did you try this? I am curious to see how it turned out

                    2. This is a simple dressing for roasted beets, but it is soooo good. Ignore the text at the top of the recipe -- I think it's a mistake and made to go with a different recipe.


                      2 Replies
                      1. re: Westminstress

                        Uch, I am SALIVATING. This looks crazy good!!!

                        1. re: Westminstress

                          the beet salad looks lovely, but i was more intrigued by the beet and green gratin that the intro notes seemed to be discussing. And i found THIS - which is my idea of DINNER"


                        2. Something like this is tasty (although I had it with the dressing incorporated more like a potato salad)


                          1. I love this simple russian beet salad, but definately use frozen defrosted peas

                            This one uses beet greens

                            These hefty beet burgers are a favorite of mine

                            2 Replies
                            1. re: Ttrockwood

                              I had been looking at this beet burger recipe forever. Glad to know it turns out well. Thanks!

                              1. re: noya

                                Those burgers are SO good! But just know they're too delicate to cook on a bbq. I double the recipe and freeze the extra cooked patties individually wrapped, works great.

                              1. I use a lot of beets in the summer, sliced thinly and pickled. Chioggia beets look great as a garnish or part of a salad. If you have a chamber sealer or even a whipping siphon you can easily quickly compress and/or pickle beets making the colors really pop.

                                1. I made this salad for a potluck this past winter, but it would be great for summer too. Cobbled together from a few recipes, it's nice because you don't need to cook the beets. The grating is a bit messy though. Everyone loved it and I ended up writing it down.

                                  Barley & Beet Salad with Orange Vinaigrette

                                  1 cup pearl barley, cooked
                                  5 small or medium beets, peeled and grated (I used the food processor – not as messy!)
                                  1 yellow pepper, diced (mango or orange segments would be nice additions too)
                                  2 green onions, sliced
                                  ¼ cup cilantro, chopped
                                  Soft goat cheese, crumbled. Probably about ½ cup, I used one of the little plastic logs.

                                  Salad Dressing

                                  Whisk together:
                                  6 TB olive oil
                                  juice of 2 oranges
                                  3 TB vinegar (I used orange champagne vinegar, white wine or rice vinegar would be fine also, or another fruit flavoured vinegar)
                                  1 tsp honey
                                  salt and pepper - I probably ended up with 1 1/2 - 2 tsp of salt altogether, and 1/4 tsp of pepper
                                  (This makes a lot of dressing, you might not have to use it all)

                                  Pour ½ of the dressing on the beets and stir. Let them sit for a little while. Combine barley, yellow pepper, onions and cilantro with the rest of the dressing. Just before serving, combine the beets with the barley mixture and crumble goat cheese on top.

                                  3 Replies
                                    1. re: sgogo

                                      I'm going to have to try that, sounds really good.
                                      What do the beets look like after you grate them, how fine are they? I actually don't have a food processor, was thinking of using a mandoline on them or something.

                                      1. re: EatFoodGetMoney

                                        I get a fairly coarse shred on my food processor, but very short. I think the vinaigrette also helps soften the beets. Long, thin strips might be nice too. Let me know! It's such a delicious salad.

                                    2. Equal amounts of beetroot (as we call it this side of the pond!) and carrots, grated, chopped chives, dressing made of lemon juice, olive oil and a little mustard, and a few poppy seeds.

                                      2 Replies
                                      1. re: Londonlinda

                                        Is there a trick to grated raw beets? I did a salad with some a while back and it was like eating shredded cardboard.

                                        1. re: firecooked

                                          The only way i have liked raw grated beets (and i love beets!) is grated super thin and as fine as possible, then let the grated beets marinate in an acidic vinegrette for a few hours or overnight, which softens the shreds a bit more

                                      2. Use golden beets and everyone will thank you....

                                        1. One I did recently - beet and soba (buckwheat) salad.

                                          Finely dice a roast beet, and cook some whole soba grains, toasting first - about twice the volume of cooked soba as beets. Add some finely diced celery and a bit of diced onion, and shoem chopped parsely, and dress with a mix of lemon juice, red wine vinegar, olive oil, dijon mustard, a bit of garlic, salt and pepper. You can optionally mix in some crumbled feta or blue cheese.

                                          I'm fond of grated raw beet and carrot salad. Grate raw beets and carrots, and toss with lemon juice, olive oil, toasted mustard and cumin seeds, and salt.

                                          One that's really good and has a small amount of dairy (although soy yoghurt would probably work quite well) is beetroot raita. Grate a cooked beet. Fry some mustard seeds in a bit of oil, along with some curry leaves, if you have them. Toss the grated beets, oil mixture, half a teaspoon each of ground cumin and paprika, salt to taste, and enough yoghurt to coat the beets.

                                          If you don't have fresh curry leaves (dried are useless), add chopped mint at the end (raw, not fried).

                                          1. Less of a salad than a twist on carpaccio: slice beets (steamed or roasted) thinly and arrange on plate. Drizzle with your favorite olive oil and then add some tangy crumbled feta (good quality feta will be better than the pre-cubed crap) or shaved young pecorino. Some cracked pepper -- done. Great summery appetizer.

                                            1. great salad combo: http://chowhound.chow.com/topics/7874...

                                              thinly sliced roasted beets
                                              candied walnuts
                                              sweet gorgonzola
                                              cider-vinegar vinaigrette with shallots
                                              thinly sliced apples