Beet Salad with Kalamata Vinaigrette Recipe

Beet Salad with Kalamata Vinaigrette Recipe

How To Make Beet Salad with Kalamata Vinaigrette

Toss a quick and easy lunch with this beet salad that combines red beets and mesclun tossed in sweet red wine vinegar and olive brine dressing.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



For Salad:

  • 4medium red beets
  • ½cupred wine vinegar
  • tspsalt
  • 2medium red onions
  • 2tbspextra virgin olive oil
  • ¼tspfreshly ground pepper
  • 6cupmesclun
  • 6ozmanouri,or other mild goat cheese

For Vinaigrette:

  • 2tbspred wine vinegar
  • 1tbspolive brine,from jar of kalamata olives
  • 1tsphoney
  • ½tspdried oregano,crushed, preferably Greek
  • ¼tspsalt
  • tspfreshly ground pepper
  • ¼cupextra virgin olive oil



  1. In a large saucepan, combine beets, vinegar, 1 teaspoon salt, and enough cold water to cover beets by 2-inches; bring to a boil. Reduce heat and cook for 40 to 45 minutes until tender. Cool beets in cooking liquid; peel.

  2. Using a handheld slicer, cut beets into ⅛-inch-thick slices. Set aside.

  3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining salt. Grill onions over medium heat for 2 to 3 minutes per side until evenly charred and tender.


  1. In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.

  2. Arrange 1 cup greens and ¼ cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.

  3. Serve and enjoy.


  • Calories: 173.76kcal
  • Fat: 13.85g
  • Saturated Fat: 1.93g
  • Monounsaturated Fat: 9.99g
  • Polyunsaturated Fat: 1.51g
  • Carbohydrates: 11.05g
  • Fiber: 2.78g
  • Sugar: 6.50g
  • Protein: 1.84g
  • Sodium: 392.21mg
  • Calcium: 35.85mg
  • Potassium: 316.47mg
  • Iron: 1.12mg
  • Vitamin A: 134.72µg
  • Vitamin C: 8.85mg
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