Beet salad recipe

5 from 5 reviews

A colorful and nutrient-rich root salad. You can enjoy it as a side dish or on its own.


  • 3 whole fresh beets (medium size), stems removed
  • 12 cups of water (250 ml)
  • 23 onions cut in small cubes
  • 1 tablespoon caraway
  • 23 tablespoons Balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • some black pepper
  • parsley or other herbs for garnish (optional)


Directions for cooking beetroot

  1. Brush beetroots under current water.
  2. Place them in your pressure cooker’s steamer basket. (For a 6 Quart pressure cooker I add 1-2 cups of water (250 ml).
  3. Close pressure cooker and secure the lid.
  4. Bring to high pressure for 6 minutes.
  5. Switch off heat and let pressure drop off of its own accord. This can take up to 15 minutes in my case. (Never open the lid while the cooker is still under pressure)

Directions for beet salad preparation

  1. In the meanwhile, cut onions and prepare the Balsamic vinaigrette (mix vinegar, olive oil, salt, and pepper in a small bowl.)
  2. When veggies are just cool enough to handle, use your hands to push the skins using rubber gloves.
  3. Use a large mixing bowl and a box grater for cutting the beets.
  4. Add onions, caraway, dressing.
  5. Toss gently.
  6. Sprinkle with salt (optionally)
  7. Garnish with herbs.


  • If you want an even simpler option you can buy pre-boiled and peeled root vegetables.