Beet Salad

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  • Level: Easy
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1 1/2 pounds beets, boiled, peeled and thinly sliced

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon caraway seeds

1/3 cup olive oil

Salt and pepper

6 radishes, trimmed and thinly sliced

3 scallions, thinly sliced

Green leaf lettuce

3 tablespoons finely chopped parsley


  1. Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.