Easy Italian Beet Salad with Balsamic Vinaigrette & Herbs: A Timeless Family Recipe

This past weekend, a visit to the local farmer’s market yielded a delightful discovery: some of the most beautiful and impressively sweet red beets I’ve ever seen. Their vibrant hue and promising freshness immediately inspired me to recreate a cherished family favorite – an exquisite Italian Beet Salad. This recipe isn’t just a dish; it’s a culinary legacy, perfected over decades by my mother, and a staple at every family gathering. Growing up, this beet salad was, and still is, one of my absolute favorite dishes. Whenever I make the journey home to Iowa, I can almost guarantee that this vibrant, flavorful salad will be prepared and waiting, ready for me to enthusiastically dig in. Frankly, we often find ourselves enjoying it straight from the serving bowl, unable to resist its irresistible charm!

While many traditional beet recipes feature a simple yet elegant dressing of balsamic vinegar and extra virgin olive oil, our family’s rendition takes it a step further, elevating the flavors to an extraordinary level. Our secret? We incorporate a packet of Good Seasons Italian dressing spices into the vinaigrette. This addition introduces a complex blend of herbs and seasonings that truly transforms the dish, making it uniquely flavorful and unforgettable. Whether you prefer the classic simplicity or our special herb-enhanced version, this Italian beet “salad” stands out as one of the very best recipes for the warmer months, perfect for picnics, barbecues, or a light, refreshing side dish any time of year.

Gorgeous, HUGE red beets!

Perfect beet red color inside too!

 

Why This Italian Beet Salad is a Must-Try

This recipe isn’t just about preparing beets; it’s about celebrating fresh, wholesome ingredients and simple techniques that yield profound flavors. The combination of earthy beets, the delicate sweetness of Vidalia or Maui onions, and the tangy, herby dressing creates a symphony for your palate. It’s naturally gluten-free, often vegan (if you omit any dairy in accompanying dishes), and packed with nutrients, making it a healthy and satisfying addition to any meal. Moreover, it’s incredibly versatile and can be enjoyed as a vibrant side dish, a light lunch, or even as a flavorful appetizer.

The Star Ingredients: Beets, Onions, and the Special Dressing

Choosing the Perfect Beets

The foundation of any great beet salad is, of course, the beets themselves. Look for firm, smooth beets with vibrant, unblemished skin. If they come with their greens attached, ensure the greens are fresh and crisp, as this is often an indicator of the beet’s freshness. While red beets are traditional for this Italian salad, feel free to experiment with golden or Chioggia (candy stripe) beets for a different visual appeal and subtly milder flavor. The key is size and quality – larger, sweeter beets will yield the best results for this recipe, ensuring a delightful texture and natural sweetness that complements the tangy dressing beautifully.

The Sweetness of Vidalia or Maui Onions

Another crucial component that sets this salad apart is the use of sweet onions. Varieties like Vidalia from Georgia or Maui onions from Hawaii are ideal. Their mild, sweet flavor and crisp texture provide a fantastic counterpoint to the earthy beets without overpowering them. Unlike regular yellow or red onions, sweet onions won’t leave a harsh aftertaste, allowing the other flavors to shine through. If you can’t find Vidalia or Maui onions, a very mild white onion, soaked in ice water for 15-20 minutes to reduce its pungency, can be a suitable substitute.

The Unforgettable Balsamic & Herb Vinaigrette

The dressing is truly the heart and soul of this Italian Beet Salad. While a classic mix of good quality balsamic vinegar and extra virgin olive oil is always delicious, our family’s secret ingredient—a packet of Good Seasons Italian dressing herbs—transforms it into something truly special. This powdered mix contains a balanced blend of herbs and spices like oregano, thyme, garlic, and onion powder, which infuse the vinaigrette with incredible depth and an authentic Italian flair. When combined with the rich, sweet tang of balsamic vinegar and the fruity notes of high-quality extra virgin olive oil, it creates a marinade that deeply penetrates the beets, enhancing their natural sweetness and providing an aromatic finish. You can prepare the dressing according to the packet’s instructions, or simply whisk the herb mix directly into your preferred ratio of balsamic and olive oil, adjusting to your taste. Don’t forget a generous pinch of freshly ground Italian sea salt and black pepper to round out the flavors.

Preparing Your Beets: A Step-by-Step Guide for Perfect Tenderness

Achieving the perfect texture for your beets is paramount for this salad. They should be tender enough to pierce easily with a fork but still retain a slight firmness, never mushy. Here’s how to master the process:

1. Trimming and Cleaning

Begin by carefully trimming the leaves and the tough, woody ends off the beets. Leave about an inch of the stem attached to prevent too much bleeding of the beet’s vibrant color during cooking. Thoroughly wash the beets under cold running water, scrubbing gently to remove any dirt or soil. There’s no need to peel them at this stage; the skin will come off effortlessly after cooking.

2. Boiling for Perfection

Place the cleaned beets in a large pot and cover them with cold water. Add a pinch of salt to the water – this helps season the beets from the inside out. Bring the water to a rolling boil, then reduce the heat to a simmer, covering the pot. The cooking time will vary depending on the size of your beets, typically ranging from 30 to 60 minutes for very large ones. Start checking for doneness around the 30-minute mark by piercing a beet with a fork or a small knife. It should slide in with minimal resistance but still feel firm enough to hold its shape. Overcooked beets become soft and lose their appealing texture, so keep a close eye on them.

3. Cooling and Peeling with Ease

Once cooked to perfection, carefully drain the hot water from the pot using a colander. Allow the beets to cool naturally to a comfortable handling temperature. This natural cooling process is crucial, as it makes the skin much easier to remove. Once cool enough to handle, the skins should slip right off with a gentle rub. You can use a paper towel or your fingers, and wearing gloves is recommended to avoid staining your hands with the beet’s intense crimson juice. Trim off any remaining stem or root ends.

4. Slicing for Presentation and Flavor Absorption

With your beets peeled, it’s time to slice them. For this salad, I prefer slicing them into 1/4-inch to 1/3-inch thick rounds. This thickness provides a satisfying bite and allows the beets to absorb the dressing beautifully. After slicing, you can cut the rounds into halves, quarters, or even thirds, depending on your preferred bite-sized pieces and desired aesthetic. Consistency in size helps ensure even dressing distribution and makes for an attractive presentation.

Assembling Your Italian Beet Salad: The Flavor Infusion

The assembly process is where all the wonderful flavors come together. It’s a simple, gentle process that yields incredible results.

1. **Prepare the Dressing:** In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, and the Good Seasons Italian dressing spices according to the packet instructions or your preferred ratio. Season generously with freshly ground Italian sea salt and black pepper. Taste and adjust as needed; the dressing should be tangy, herbaceous, and well-balanced.
2. **Layer the Flavors:** In a large mixing bowl, pour about one-third of your prepared dressing. Add the sliced, warm beets and the thinly sliced sweet onions.
3. **Dress and Mix:** Pour another third of the dressing over the beets and onions. Using a spatula or your hands, gently mix everything together until all the beets and onions are thoroughly coated with the glistening vinaigrette. The warmth of the beets at this stage is key; it helps them absorb the dressing more effectively, allowing the flavors to meld beautifully.
4. **Infuse and Enjoy:** Let the salad sit at room temperature for at least 20 minutes, or even up to an hour, allowing the beets and onions to fully absorb the herbaceous dressing. This infusion period is crucial for developing the salad’s signature flavor profile. While it can be refrigerated later, this initial room-temperature marination is what truly brings out the best in the dish.

Serving Suggestions and Perfect Pairings

This Italian Beet Salad is incredibly versatile and makes a wonderful addition to almost any meal. It’s best served at room temperature, which allows its complex flavors to truly shine. For a light lunch, pair it with some crusty Italian bread and perhaps a fresh mozzarella or burrata cheese. As a side dish, it complements grilled chicken, baked fish, or roasted pork perfectly. Its vibrant color and refreshing taste also make it a fantastic accompaniment to other Mediterranean-inspired dishes or a delightful component of a larger antipasto platter. You can garnish with fresh parsley or basil just before serving for an extra touch of freshness and color.

Variations to Explore and Personalize

While the classic recipe is divine, don’t hesitate to experiment and make this Italian Beet Salad your own. Here are a few ideas:

• **Add Cheese:** Crumbled feta, goat cheese, or even shaved Parmesan can add a lovely creamy or salty counterpoint.
• **Incorporate Nuts:** Toasted walnuts or pecans can provide a delightful crunch and nutty flavor.
• **Fresh Herbs:** Beyond the Good Seasons blend, consider tossing in some fresh chopped basil, oregano, or dill for an extra layer of aroma.
• **Citrus Zest:** A little lemon or orange zest can brighten the overall flavor profile.
• **Arugula or Spinach:** For a more substantial salad, serve the dressed beets and onions over a bed of fresh arugula or baby spinach.
• **Roasted Beets:** If you prefer a deeper, caramelized flavor, try roasting the beets instead of boiling them. Wrap individual beets in foil and roast at 400°F (200°C) until tender, then proceed with peeling and slicing.

The Health Benefits of Beets

Beyond its incredible taste, this Italian Beet Salad is a powerhouse of nutrition. Beets are rich in essential vitamins and minerals, including folate, manganese, potassium, iron, and vitamin C. They are particularly renowned for their high concentration of nitrates, which the body converts into nitric oxide, a compound that can help lower blood pressure and improve blood flow. Furthermore, beets are packed with powerful antioxidants, which combat oxidative stress and inflammation, and are an excellent source of dietary fiber, promoting digestive health. Combined with the heart-healthy monounsaturated fats found in extra virgin olive oil, this salad isn’t just delicious – it’s incredibly good for you, making it a guilt-free indulgence.

This Italian Beet Salad is more than just a recipe; it’s a piece of family history, a celebration of simple ingredients, and a testament to how humble vegetables can be transformed into something truly extraordinary. Its vibrant colors, refreshing flavors, and healthful properties make it a perfect choice for any occasion. Whether you’re rediscovering a childhood favorite or trying it for the first time, I hope this recipe brings as much joy and deliciousness to your table as it has to ours for generations. Enjoy the process, savor the flavors, and perhaps even create new family memories around this timeless dish.

Beets in Balsamic Vinegar and Olive Oil with Herbs

Ingredients

• 4 – 6 very large red beets
• 1 medium sweet (Vidalia or Maui) onion, cut into 1/3″ pieces
• 1 packet Good Seasons Italian dressing herbs (or 2-3 tablespoons dry Italian herb blend)
• Balsamic Vinegar — add according to the directions on the packet (approx. 1/2 cup)
• Extra Virgin Olive Oil — add according to the directions on the packet (approx. 1/4 cup)
• Freshly ground Italian Sea Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Trim the leaves and stems off of the beets, leaving about 1 inch of stem attached. Wash them thoroughly.
2. Place the cleaned beets in a large pot of cold water, covering them completely. Add a pinch of salt to the water. Bring to a boil, then reduce heat and simmer until beets are tender but still firm when pierced with a fork (approx. 30-60 minutes, depending on size). Add water as needed during boiling.
3. Strain the cooked beets in a colander to drain out the water. Let the beets cool naturally until they are comfortable to handle.
4. Once cooled, remove the skin off of the beets (it should slip off easily) and cut off the remaining ends.
5. Slice the beets into 1/4″ to 1/3″ thick slices, according to your preference. Then, slice again into quarters or thirds, or any bite-sized pieces you prefer for serving.
6. In a separate bowl, prepare the dressing: Whisk together the Good Seasons Italian dressing herbs, balsamic vinegar, and extra virgin olive oil according to package directions or your desired ratio. Season with freshly ground Italian sea salt and black pepper to taste.
7. In a large mixing bowl, put about 1/3 cup of the prepared dressing mixture.
8. Add the sliced beets and onions to the bowl.
9. Pour another 1/3 cup of the dressing mixture on top of the beets and onions.
10. Mix gently and well until all the beets and onions are thoroughly covered with the dressing.
11. Allow the beets and onions to sit at room temperature for about 20-30 minutes to absorb the dressing. This happens much better when the beets are still warm or at room temperature, rather than immediately refrigerating them.

Notes

• For best flavor, serve this Italian Beet Salad at room temperature.
• Leftovers can be refrigerated in an airtight container for up to 3-4 days.
• Consider adding crumbled feta, goat cheese, or toasted walnuts for extra texture and flavor.
• Adjust the amount of balsamic vinegar and olive oil in the dressing to your personal preference for tanginess and richness.