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Shredded Beets Salad


Shredded Beets Salad

Shredded Beets Salad

Photo © Molly Watson
This simple salad of shredded roasted beets is dressed with just vinegar and salt, a method which highlights the wonderful deep, earthy sweetness of the beets. Serve it on its own, over lettuce, or as a side dish perfect next to roasted meats. It is particularly good alongside chicken or pork.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 2 lbs. beets (about 3 medium)
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. cider vinegar
  • Salt


  1. Preheat oven to 375°F. Trim and wash the beets. Place them on a large piece of aluminum foil, drizzle them with 1 tsp. of the oil, wrap them up, and place the package on a baking sheet. Bake until the beets are tender when pierced with a fork, 30 to 45 minutes (larger and older beets may take even longer. Let the beets sit until they're cool enough to handle, about 20 minutes. (See How to Roast Beets for more details.)
  2. Peel the beets (their skins should slip off easily) and shred them on a large-holed grater.
  3. Toss the shredded beets with the remaining oil and the vinegar. Add salt to taste.

Makes 6 to 8 servings Shredded Beets Salad.

Related Video
How to Roast and Peel Beets

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