The In-BEET-able Salad

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I think I had this beet salad two nights in a row when I was solo parenting a few weeks back. This was a welcome change and healthy alternative to my dinner of burnt microwave popcorn (I eventually got the timing right).


Key point? This salad was a cinch to make and a gourmet dinner was not a priority while juggling 2 under 2 during bedtime.

P.S. My good friend gave me a great tip! Beets can be purchased cooked and peeled and ready to eat from most large format grocery stores – Saving you time, trouble and purple stained hands!

Easy Beet Salad

  • 1 lb cooked beets, chopped into segments
  • 1/4 cup chopped parsley
  • 1/4 cup red onion, minced
  • 1 tsp sumac
  • 1/2 tsp salt and pepper
  • 2 Tbsp white or red balsamic vinegar
  • 3 Tbsp high quality olive oil
  • 1 Tbsp z’atar or toasted sesame seeds
  • 1/2 cup of full fat Greek Yogurt or Labneh

In a large bowl, toss the onion, sumac, S&P and vinegar. Allow the onions to marinate for at least 15 minutes – this will take the edge off and they will taste pickle-ish and delightful.

Just before you are ready to eat, add the beets, parsley and olive oil and give everything a good toss. Plate it up, top with dollops of labneh and sprinkle liberally with z’atar.

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