Beet Salad


We celebrated Anthony’s birthday last weekend. I basically planned a 10 year old party for him, but with alcohol. We went out for all you can eat sushi and then there is a BYOB arcade across the street that we went to afterwards. It was a lot of fun and really nice to see all his friends.

Since we had such a busy weekend, I of course got sick. So I did nothing today but sleep on my couch and go to the dentist. It has been kind of a nice day. Definitely needed.

Since I haven’t been feeling too well, I’ve been really sticking to easy fall recipes. Although I love grilling in the summer, I am happy to be able to use my stove once it starts to get a little colder. Plus, having a warm and cozy house when you’re not feeling well is really nice.

I feel like beets are kind of a weird food that not many people eat, at least in my experience. Anthony’s family does eat them a lot though, so I have begun to like them. And I think they are definitely an acquired taste. I like them more and more every time we have them. You should really try this recipe. It is so simple and perfect for fall!

Beet Salad

Yields – 4 servings

Prep time – 10 minutes

Cook time – 45 minutes


  • 3 beets
  • 1/2 a yellow onion
  • 1/8 cup of red wine vinegar
  • 1/2 tsp of oregano
  • salt and pepper to taste


  1. Bring a pot of water to a boil. Add the beets making sure that they are fully covered by the water. Cover and allow them to simmer for 45 minutes or until you can easily slide a fork into them.
  2. Chop your onion into bite sized pieces.
  3. Once the beets are cooked place them in a bowl filled with ice cubes to cool them off. Once they are cool peel the skin off of the beets.
  4. Chop the beats into bite sized pieces.
  5. Add all your ingredients to a bowl and stir until well combined.
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