Beet Salad with Herbs

Source/Author: Mary

Beet salads are a staple in Eastern European cuisine, valued for their earthy sweetness and bright color. This version uses both baby beets and their tender stems, creating a zero-waste, herb-forward dish balanced with garlic and red wine vinegar.

Ingredients:

• salt	to taste
• olive oil	2 tablespoons
• lemon juice	1 teaspoon
• Black pepper	to taste
• garlic	2 cloves
• fresh dill	2 tablespoons
• fresh parsley	2 tablespoons
• baby beets (with stems)	1 pound
• red wine vinegar	2 tablespoons

1. Separate beet roots from stems and leaves.

2. Wash beet roots and stems thoroughly.

3. Place beets in a medium saucepan and cover with water.

4. Bring to a boil, then reduce heat and simmer, covered, for about 30 minutes or until tender.

5. Add beet stems and cook for 5 more minutes, until everything is tender.

6. Drain and let cool.

7. Peel the beets and discard the skins.

8. Slice beets and stems into bite-sized pieces.

9. Wash and finely chop parsley and dill.

10. Peel and finely mince the garlic.

11. In a large bowl, combine beets and stems.

12. Add garlic, parsley, and dill.

13. In a small bowl, mix red wine vinegar, olive oil, and lemon juice.

14. Pour dressing over salad.

15. Add salt and black pepper to taste.

16. Mix gently until well combined.

TIPS:

- do not overcook beets to keep their texture

- use young, tender stems for best flavor

- let salad sit 20–30 minutes before serving for better taste

SERVING IDEAS:

- serve chilled or at room temperature

- pair with meat or fish dishes

- add crumbled cheese for a richer version

- perfect for a healthy side or light meal