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Beet Salad

  • yield: Serves 10




  • 16 small beets, half golden and half red, stems trimmed to 1 inch
  • 3/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 tablespoons balsamic vinegar


  1. Step 1

    Preheat oven to 400 degrees. Drizzle beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.

  2. Step 2

    Let cool. Rub off skins with paper towels; discard skins. Cut into wedges. Put golden and red beets into separate bowls.

  3. Step 3

    Whisk vinegar and remaining oil in a small bowl; season with salt and pepper.

  4. Step 4

    Drizzle beets in bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

Martha Stewart Living, September 2005

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