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Crunchy Beets Salad

My Crunchy Beets Salad is perfect as a side dish and what I call a salad add-on. Perfectly roasted and crunchy beets.
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Prep Time 4 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 19 mins
Course Recipe Index


  • 4 medium red beets tops removed and scrubbed
  • 1 1/2 tsp Rice Vinegar
  • 1 tsp Extra Virgin Olive Oil
  • 1/8 tsp Italian Seasoning spice
  • 1/4 tsp Honey optional
  • 1 small Red Onion thinly sliced
  • Salt and Pepper to taste
  • Additional oil for roasting beets


  • Preheat the oven to 400 degrees F.
  • Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast the beets until fully cooked on the inside, about 1 hour to 1 hour and 15 minutes. Check the larger beets by inserting a knife to confirm that they are fully cooked. There should not be any resistant from the beets. Cool and remove the skins by rubbing the beets with a paper towel or with your hands. (It is a good idea to wear gloves when peeling the beets to avoid staining) Place the beets in a bowl and set aside.
  • In small bowl, whisk vinegar, Italian seasoning, honey, salt and pepper. Add red onion to beets and stir with beets. Place prepare beets in the refrigerator for at least 10 minutes before serving.


Large beets will take longer to cook.


Serving: 1grams
Keyword healthy recipes, quick salad
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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