Beet Salad with Onions

beet salad3
Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 1 Hr 26 Mins Total Time: 1 Hr 36 Mins

I love beets and this beet salad with onions is one of my favorite side salads. Served cold, it will complement any meat dish. The beets can be baked unpeeled the day before. Assembly is quick and simple. The onions add crunch and a bit of spice. For people who do not favor the intense flavor of onions, there are simple ways of softening the bite. Most common would be to soak chopped onions in icy water for 10 min. I usually use a different method and keep the onion in the fridge overnight (or longer). Cold temperature helps with softening the smell and crunch of the onion.

Since the beets need to be baked before making this dish, I recommend buying equally sized ones. In my estimate, for this recipe, one should have about 6 beets/2lb (0.91 kg). They will bake evenly and will have the right (medium) size for optimal flavor and texture.

This beet salad is prepared in one bowl, and it does not require separate dressing. The seasoning amounts included in my recipe are approximate. For example, some beets are very sweet and will not need to be sweetened as much. I recommend tasting the beets before adding sugar. Also, the amounts of vinegar and salt depend on personal preferences. My recipe for this salad uses a mild amount of seasoning, the way I like it the most.

This beet salad with onions recipe comes from my childhood. I loved it when my parents used to make it (quite often) in cold seasons. Honestly, this salad can be made easily at any time of the year; beets are almost always available. Additionally, they are delicious, and full of nutrients, including antioxidants.

Here are my other beet salad recipes:

Beet Salad

Beet Salad with Garlic and Mayo



0/7 Ingredients
Adjust Servings


0/3 Instructions
  • This step should be done a few hours (or the day) before making the salad. Warm up the oven to 450F. In a shallow dish lined with a parchment paper, place unpeeled beets. Bake the beets for 1 hour and 30 min. Set aside and let cool completely.
  • On the day of making the salad. Finely dice the onion. If you prefer to soften the “bite” of chopped onions, now it is the time to soak them in icy cold water. Peel the baked beets, set aside. Using a box grater with the largest blades, grate the beets. Taste them for sweetness.
  • Using a large bowl, add beets, onions (if using soaked onions, dry them before adding), oil, vinegar, salt, sugar, and black pepper. Mix well. Keep cold in the fridge.


This salad can be stored in the fridge for a couple of days and will taste and look the same.

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