Soup & salads · The home kitchen
Beet Salad
Roasted beets bring earthy sweetness, while peppers and carrots keep the salad colorful and crisp. A simple lemon dressing lets those vegetables remain the focus. The beets can be roasted ahead, making this a useful salad to assemble while the main course finishes cooking. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Beet Salad recipe
- Serves
- 4
- Prep
- 20 min
- Cook
- 60 min
- Rest / chill
- 20 min
- Total
- 100 min
Ingredients
- 600 g medium beets, scrubbed
- 1 red pepper, diced
- 2 carrots, peeled and coarsely grated
- 2 tbsp chopped parsley
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Method
Heat oven to 200°C/400°F. Wrap beets in a foil parcel with 2 tbsp water and roast for 45–60 minutes until a knife slips easily into the center.
Let beets cool for 20 minutes. Rub away skins with kitchen paper, trim ends and cut into 2 cm pieces.
Whisk olive oil, lemon juice, honey, salt and pepper in a large bowl.
Fold beets into the dressing, then add pepper, carrot and parsley. Toss gently until evenly combined.
Taste and serve slightly warm or chill until needed. Stir once before serving to redistribute dressing.
Make it your own.
- Smaller beets roast faster; start checking at 40 minutes.
- Cut beets on a washable board to avoid staining.
- Add carrot and pepper after beets cool enough to keep their fresh crunch.