Get ready to fall in love with Beet Salad with Basil and Olive Oil—a dish that’s as beautiful as it is delicious! This salad pairs tender, jewel-toned beets with a fragrant basil and a drizzling of robust extra virgin olive oil, finished with a just-right punch of balsamic and creamy goat cheese. Every bite is fresh and lively, offering a celebration of earthy, sweet, tangy, and herbaceous notes. Whether you’re craving a bright addition to a weeknight dinner or a vibrant centerpiece for your next gathering, this Beet Salad with Basil and Olive Oil always brings major wow factor to the table.
Ingredients You’ll Need
The ingredient list for Beet Salad with Basil and Olive Oil is simple but every component plays a starring role. Each one adds color, flavor, or texture, creating a dish that’s as impressive on the plate as it is on the palate.
- Fresh Beets: Their natural sweetness and vibrant color form the heart of the salad—select beets that feel firm and heavy for the best texture and flavor.
- Extra Virgin Olive Oil: Choose a good-quality olive oil for a luscious, peppery finish that binds all the flavors together.
- Balsamic Vinegar: Adds a pop of tangy sweetness that pairs perfectly with the earthy beets and creamy cheese.
- Shallot: Finely minced for a delicate, mild onion flavor that doesn’t overpower, but beautifully accents, the dressing.
- Fresh Basil Leaves: Chopped basil brings brilliant color and a fragrant, summery lift to every bite.
- Crumbled Goat Cheese (optional): For a tangy, creamy contrast—feel free to skip for a vegan version, or substitute with feta.
- Salt & Freshly Ground Black Pepper: The finishing touch that balances and brings all the flavors to life.
How to Make Beet Salad with Basil and Olive Oil
Step 1: Cook the Beets
Start by trimming and scrubbing your beets under cold water to remove any dirt and rough spots. Place the beets in a pot of boiling water, making sure they’re fully submerged. Let them cook for 30 to 40 minutes, or until they’re fork-tender. This step softens their texture and draws out their natural sweetness, setting the stage for a mouthwatering salad base.
Step 2: Cool, Peel, and Slice
Once the beets are tender, drain and set them aside to cool. When they’re cool enough to handle, slip off the skins—you’ll be amazed at how easily they peel away! Cut the beets into bite-sized wedges or slices, depending on your presentation preference. Uniform pieces will help the salad look polished and make every forkful just right.
Step 3: Make the Dressing
In a large bowl, whisk together the extra virgin olive oil, balsamic vinegar, and minced shallot. This simple dressing brings together richness, bright acidity, and that subtle hint of allium which complements the beets without being overpowering. Take just a moment to taste and adjust the balance if needed.
Step 4: Toss and Assemble
Add your sliced beets to the bowl and gently toss to coat them in the dressing. Sprinkle with the fresh, chopped basil and, if you’re feeling indulgent, a tumble of crumbled goat cheese. This is the moment when all those distinct elements come together into the Beet Salad with Basil and Olive Oil magic!
Step 5: Season and Serve
Before serving, season generously with salt and freshly ground black pepper—taste as you go. Serve the salad chilled for maximum refreshment, or at room temperature to let the flavors blossom even more. Either way, it’s guaranteed to impress!
How to Serve Beet Salad with Basil and Olive Oil
Garnishes
Scatter on a few extra basil leaves or another sprinkle of goat cheese right before serving for a restaurant-quality finish. For fun texture and flavor, add toasted walnuts, freshly grated lemon zest, or a few arugula leaves. These simple touches make your Beet Salad with Basil and Olive Oil feel extra special and festive.
Side Dishes
This salad’s bold flavors and striking colors pair well with all sorts of dishes. Serve alongside grilled chicken, a simple roast salmon, or a warm quinoa pilaf to create a wholesome, balanced meal. On its own, Beet Salad with Basil and Olive Oil is a show-stopping first course or a hearty vegetarian lunch.
Creative Ways to Present
Layer the salad in a clear glass bowl for a stunning visual effect, or stack the beet slices with basil and cheese on a platter for individual servings. For a fun twist, serve it in lettuce cups or on crostini as a colorful appetizer. There are endless ways to highlight the beauty and flavors of this Beet Salad with Basil and Olive Oil!
Make Ahead and Storage
Storing Leftovers
Leftover Beet Salad with Basil and Olive Oil will keep well in an airtight container in the refrigerator for up to three days. The flavors deepen and meld, making tomorrow’s lunch just as enticing as today’s dinner. If you’ve added goat cheese, keep it separate and sprinkle just before serving to maintain its creamy texture.
Freezing
Freezing isn’t recommended, as the texture of both the beets and the basil can become mushy after thawing. This salad truly shines fresh, so enjoy what you can within a few days and share any extras with a lucky friend or neighbor!
Reheating
No reheating is necessary—this salad is meant to be enjoyed chilled or at room temperature. If the olive oil has solidified in the fridge, just let the salad sit on the counter for 10 to 15 minutes before enjoying. A quick toss will refresh the flavors right before serving.
FAQs
Can I roast the beets instead of boiling them?
Absolutely! Roasting gives the beets a deeper, caramelized flavor and slightly firmer texture. Simply wrap trimmed and scrubbed beets in foil, roast at 400°F for about an hour, then proceed with peeling and slicing as in the original Beet Salad with Basil and Olive Oil recipe.
What can I use instead of goat cheese?
If goat cheese isn’t your favorite, feta works beautifully for a saltier kick, or try creamy ricotta for a gentle alternative. Skip the cheese entirely for a vegan version—the salad is just as tasty and vibrant on its own.
Is this salad gluten-free?
Yes! The basic Beet Salad with Basil and Olive Oil recipe is naturally gluten-free, making it a safe and delicious option for guests with gluten sensitivities or dietary restrictions.
Can I make Beet Salad with Basil and Olive Oil ahead of time?
Yes, you can cook and peel the beets a day ahead and even mix the salad up to a few hours before serving. For best results, add the basil and goat cheese just before serving to keep them bright and fresh.
How do I keep my hands from staining when peeling beets?
Beet juice is notorious for staining! To avoid pink fingers, wear disposable kitchen gloves when peeling and slicing the beets, or simply coat your hands with a little olive oil first. Most stains will also wash away with a bit of lemon juice and baking soda.
Final Thoughts
If you’re ready to bring more color and joy to your table, Beet Salad with Basil and Olive Oil is the answer. This easy, vibrant salad has a way of surprising new fans and satisfying lifelong beet lovers every single time. Don’t miss the chance to share its fresh, tangy goodness with someone special—give it a try and let it brighten up your next meal!
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Beet Salad with Basil and Olive Oil Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Beet Salad with Basil and Olive Oil is a refreshing and vibrant dish that highlights the natural sweetness of beets combined with the peppery freshness of basil. Tossed in a simple yet flavorful dressing, this salad is easy to make and perfect for a light and healthy meal.
Ingredients
Beet Salad:
- 4 medium fresh beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot, finely minced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup crumbled goat cheese (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Beets: Trim and scrub the beets, then boil them for 30-40 minutes until tender. Drain, cool, peel, and cut into wedges or slices.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, and shallot in a bowl.
- Toss the Salad: Combine beets with the dressing, basil, and goat cheese. Season with salt and pepper.
- Serve: Chill or serve at room temperature.
Notes
- You can roast the beets for a deeper flavor profile.
- Enhance the salad with toasted walnuts or arugula for added texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
