My Everchanging Garden

Gardening That Grows With Me

Raw Beet Salad

raw beet salad dressing recipe

I love beets. Boiled, roasted, Harvard beets – anything except pickled beets (sorry pickle lovers).  However, all the rain we’ve had this year has meant an abundance of big beets. So, I decided to branch out our beet repertoire and experiment by making a raw beet salad.

We enjoyed it, although my younger son likes them boiled better.  I suspect that’s because for him the beets are just a base for butter and salt.



  • 2 beets (about 3 inches in diameter) cut into match stick sized strips
  • Basil – about 2 tablespoons sliced chiffonade style
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3/4 teaspoon mustard
  • salt & pepper to taste


  1. I used a mandolin to cut the beets into even match sticks.  You could grate the beets but I enjoyed the thicker, denser texture.
  2. Chiffonade (or rough chop) basil – add more or less to your taste.
  3. Mix salad dressing ingredients & toss with beets & basil.

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