Greek Beet Salad


I love Greek food and I'm always looking for new Greek recipes to try. I'm always grateful for the internet and the accessibility of recipes from around the world. Thanks to for this wonderful beet salad that's perfect for the winter in Canada.

Serves 4

4 large beets (approx 4 cups chopped once cooked)

3-4 cloves garlic, finely minced

2 tbsp fresh mint, finely minced

1 tbsp fresh parsley, finely minced

1 tsp ground coriander

1 tsp salt

dash freshly ground black pepper

3 tbsp olive oil

2 tbsp red wine vinegar


Boil beets whole in a large pot of water for approximately 1 hour until easily pierced with a fork. Make sure they are covered with water the entire cooking time. Drain and cool. Peel cooled beets and chop beets into bite sized pieces. Transfer to a mixing bowl with a lid. In a small bowl combine remaining ingredients and stir well to mix. Pour over the beets. Put the lid on your mixing bowl and gently flip the bowl upside down and all around to cover the beets with the dressing without shaking the bowl. This will keep the cooked beets intact. Serve immediately or keep covered in the fridge for up to 5 days.

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