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Easy Beet Salad


3 beets 

2 cloves garlic, crushed 

1/4 cup chopped cilantro

2 Tablespoons freshly squeezed lemon juice

2 Tablespoons olive oil

1 Tablespoon vinegar

1 teaspoon brown sugar

1 teaspoon ground cumin

Salt and pepper to taste


  1. Preheat oven to 400F. Wrap each beet individually in foil and roast on a baking sheet until fork-tender, about an hour-and-a-half. Cool, peel, and cut into small cubes. Add to salad bowl along with garlic and cilantro.

  2. Meanwhile, prepare the dressing. In a separate small bowl, mix lemon juice, olive oil, vinegar, brown sugar, cumin, salt, and pepper. Pour over beets and mix. Tastes even better after marinating overnight in the fridge.

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