Beet Salad with Raspberry Vinegar

Beet Salad with Raspberry Vinegar

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

You can either roast, steam or boil the beets for this salad. Each method will produce delicious results, but roasting will bring out an additional sweetness in flavor.


  • 8 small cooked beets, skins removed, sliced very thin
  • 4 tablespoons raspberry vinegar
  • 2 ounces blue cheese
  • 1/4 cup raw pistachios, chopped
  • Watercress to garnish


  1. Evenly divide the sliced beets between 4 plates and then splash each serving with 1 tablespoon of the vinegar.
  2. Top the beets with the blue cheese and the pistachios, and then garnish with some watercress.

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