Step 1. Bake the Beets
Preheat the oven to 350°F (175°C). Place the whole beets on a baking sheet or wrap them in foil. Bake for about 1 hour, depending on their size, until tender when pierced with a fork.
Step 2. Cool and Peel
Allow the beets to cool slightly. Peel them if the skins are dry and loose. If desired, wear gloves to avoid staining your hands.
Step 3. Shred the Beets
Using a cheese grater (large hole side), shred the beets into a mixing bowl.
Step 4. Make the Dressing
In a separate small bowl or jar, mix the water, vinegar, sugar, and salt until the sugar dissolves.
Step 5. Combine and Serve
Pour the dressing over the shredded beets and toss until evenly coated. Let the salad sit for about 10–15 minutes, then toss again before serving. Serve chilled or at room temperature.
The dressing should lightly coat the beets like a salad dressing—not overwhelm them. If your beets are especially juicy or small in quantity, start with most of the dressing and add more as needed. The salad becomes even more flavorful after sitting for a little while.
Calories: 60–70 kcal | Protein: 1 g | Fat: 0 g | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 10 g | Sodium: 140 mg
Values are approximate and may vary depending on beet size and sugar or salt adjustments.
Try one of our other refreshing family-style vegetable sides made with a light, simple dressing, such as:
