Beautiful Beet Salad #PicnicGame

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I don’t know your winter went but ours was wet and miserable. It didn’t even really get cold enough to be cold a true winter, just very wet. Spring was also pretty bad so our anticipation for summer weather was big. Summer for me was never filled with many picnics, not sure why. But now that I have a child we find any excuse to have a picnic, even if it is just in our back garden. So today I am bringing to you a favourite salad of mine. Beets are my little obsession and these gorgeous golden and candy beets I get from the market every year are my favourite. You can of course you regular red beets for this recipe, you could even skip the boiling step and use pre-cooked beets. Just make sure you avoid the pre-pickled ones.

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
 
beautiful_beet_salad

Beautiful Beet Salad

6 medium beets
2-3 garlic cloves
3 Tbsp olive oil
2 Tbsp red wine vinegar
salt and pepper to taste

beet salad - boiling
Wash the beets and then boil until tender, about 45 minutes.
beet salad - peeling
Remove the skins by running cold water over the boiled beets, and then slipping of their skins with your fingers.
beet salad - slicing
Slice the beets. Or you could also cube them.
beet salad - marinading
Toss with the olive oil, vinegar, garlic, and salt. Refrigerate covered for several hours before serving.

 

5.0 from 1 reviews
Beautiful Beet Salad #PicnicGame
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Serves: 4
 
Ingredients
  • 6 medium beets
  • 2-3 garlic cloves
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • salt and pepper to taste
Instructions
  1. Wash the beets and then boil until tender, about 45 minutes.
  2. Remove the skins by running cold water over the boiled beets, and then slipping of their skins with your fingers.
  3. Slice the beets.
  4. Toss with the olive oil, vinegar, garlic, and salt. Refrigerate covered for several hours before serving.

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