Mediterranean beet salad is one of those simple dishes that feels a little fancy without requiring much work. Fork-tender beets are marinated in balsamic vinegar, tossed in olive oil, then topped with fresh parsley, roasted pecans, and creamy goat cheese. The result? A delicious balance of sweet, tangy, creamy, and crunchy flavors.
To keep this recipe simple and easy, I use canned beets, making it perfect for busy weeknights, holiday dinners, potlucks, or an easy lunch side salad.
"I served this beet salad for my dinner guests. FABULOUS! Everyone raved about it! So easy to make also. I loved the fact that it called for canned beets. I just bought the sliced ones and cut them up a bit for ease of eating and presentation in my salad dishes. I also used blue cheese in mine-not the crumbles but a nice quality brand that you can slice in small pieces.
I marinated the beets and red onions for several hours to get the depth of the balsamic vinegar permeated. The combination of roasted pecans, beets, onions, parsley and blue cheese was unbelievably good. This will be kept in my favorite file and can't wait to make it again. Everyone wanted the recipe!"
★★★★★- Vicki
When I host a "Girls' Night" at my house, this Mediterranean beet salad is almost always on the menu. All of my girlfriends love beets and absolutely go crazy over this dish. Honestly, I am almost embarrassed by how easy it is to make because everyone assumes I spent a whole lot more time on it than I actually did.
This salad pairs beautifully with Mediterranean meals, but it is also a vibrant side for fish, steak, or even grilled chicken.
Now, if you have ever worked with fresh beets before, you know they can be real messy. One little drip can stain countertops, cabinets, or floors before you can even notice it. So to keep things simple and skip the messy cleanup, I use canned beets for this recipe. Beets are one of the few vegetables where canned taste fantastic without sacrificing flavor at all. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
You will need the following simple ingredients to make Mediterranean beet salad.
- canned beets- To make this salad easy, I use canned red beets. However, you can absolutely use with fresh, cooked beets if preferred.
- Italian flat leaf parsley- Adds fresh, bright flavor to the salad. You can substitute with curly parsley.
- balsamic vinegar- Adds bold flavor with a touch of sweetness that pairs perfectly with beets and goat cheese. For the best flavor, use a good-quality aged balsamic vinegar. Red wine vinegar can be substituted, but the salad will have a more acidic and tangier flavor.
- olive oil- Choose a good quality olive oil.
- red onion- Adds a little bite and crunch. Shallots or white onion are delicious substitutes.
- goat cheese- Goat cheese adds a creamy texture and a salty, briny flavor. Feta cheese or blue cheese would be excellent substitutes.
- pecans- Roasted pecans add crunch and a nutty flavor. Roasted walnuts or pine nuts would make tasty substitutes.
Watch how to make
Steps
Follow these easy steps to make Mediterranean beet salad.
- Strain all liquid from the canned beets and add to a mixing bowl.
- Add the red onion, balsamic vinegar, salt, and pepper. Mix until combined, then cover, and marinate in the refrigerator 1 or more hours.
- Meanwhile, spread the pecans on a baking dish and bake at 350 degrees for 7-10 minutes. Remove pecans from heat and set aside to cool.
- Once the beets have marinated, add olive oil and gently mix.
- Top the salad with crumbled goat cheese, roasted pecans, and fresh chopped parsley. Serve.
Should you use canned beets or fresh beets?
Because the beets are marinated in a good balsamic in this recipe, I recommend using canned beets. Once marinated, the flavor is just as delicious as if you cooked fresh beets yourself. They are perfectly fork-tender, retain their nutritional value, and you skip the mess and staining that fresh beets can leave behind..
However, if you have fresh beets from your garden that you want to use, here is a guide on how to cook fresh beets.
How to store leftovers?
Store leftovers in an airtight container, in the refrigerator for up to 3 days.
Please leave me a comment below if you make this simple beet salad and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your beets on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Easy Mediterranean Beet Salad Recipe
Ingredients
- 45 ounces can beets drained or (3) 15 oz cans
- ½ red onion finely sliced
- ¼ cup balsamic vinegar
- ½ cup pecans chopped
- 2 tablespoons olive oil
- 3 ounces plain goat cheese
- 3 tablespoons fresh parsley chopped
- salt and pepper to taste
Instructions
- Strain all liquid from the canned beets and add to a mixing bowl.45 ounces can beets
- Add the red onion, balsamic vinegar, salt, and pepper. Mix until combined, then cover, and marinate in the refrigerator 1 or more hours.½ red onion, ¼ cup balsamic vinegar, salt and pepper to taste
- Meanwhile, spread the pecans on a baking dish and bake at 350 degrees for 7-10 minutes. Remove pecans from heat and set aside to cool.½ cup pecans
- Once the beets have marinated, add olive oil and gently mix.2 tablespoons olive oil
- Top the salad with crumbled goat cheese, roasted pecans, and fresh chopped parsley. Serve.3 ounces plain goat cheese, 3 tablespoons fresh parsley
Betsy says
Can this be made a day ahead? Hosting a bridal shower and would love to do it as far ahead as I can! TY
Katie Crenshaw says
You can make this up to 3 days ahead. However, I would not top with cheese until ready to serve.
Janet Baxley Hall says
Wonderful addition to any warm summer afternoon! We love this salad! Thank you Katie ❤️❤️
Vicki Bennett says
I served this beet salad for my dinner guests. FABULOUS! Everyone raved about it! So easy to make also. I loved the fact that it called for canned beets. I just bought the sliced ones and cut them up a bit for ease of eating and presentation in my salad dishes. I also used blue cheese in mine-not the crumbles but a nice quality brand that you can slice in small pieces.
I marinated the beets and red onions for several hours to get the depth of the balsamic vinegar permeated. The combination of roasted pecans, beets, onions, parsley and blue cheese was unbelievably good. This will be kept in my favorite file and can’t wait to make it again. Everyone wanted the recipe!
Sally says
Delicious and easy to make. I used a balsamic reduction.
Lori says
I made this for a bbq and it was a huge hit! Making it again for the Fourth of July by request. Thanks for the delicious recipe!
Chelsea says
Made this to celebrate Beltane and it was delicious! Couldn't find flat parsley anywhere so I used leaves from my spearmint plant. Such a nice spring dish.
Carrie says
I had a can of julienned beets and some fresh spinach that I needed to use and did a search for canned beet recipe and stumbled on this. I used a 15 oz can, but used 1/4 cup balsamic vinegar and 1/4 of a red onion. Let it sit overnight and put onto spinach for salad along with the goat cheese, chopped almonds (no pecans on hand). With a little salt and pepper, it was perfect! I think I'll be buying another can of beets to eat this again. Thank you for sharing.
Jan says
I love this beet salad. And so, so many of your recipes !!!
Zina Orlando says
I'm making this as one of my side dishes for my wedding tomorrow. The recipe is so easy to double. Thank you!
Sam says
Loved it! I used a vegan cheese instead because of personal preferences but this recipe sure was delicious! Thanks for sharing!