Greek Beet Salad

Greek Beet Salad*

Suggested Garlic Variety: Georgian Crystal or Red Toch 


2 large beats, about 4 cups chopped

4 cloves garlic, finely minced

2 Tbl fresh mint, finely chopped

1 Tbl fresh parsley, finely chopped

1 1/2 tsp coriander seeds, fine grind or 1 tsp ground coriander, lightly toasted (or not)

1 tsp sea salt

1/2 tsp black pepper

3 Tbl excellent quality olive oil

2 Tbl good quality red wine vinegar


  1. Boil beets in a large pot of water (to cover the beets for the entire time) for approximately 1 hour until easily pierced with a fork. Let them cool in their own cooking liquid if you have time.

  2. Once cooled, chop beets into desired sized chunks and transfer to large mixing bowl.

  3. Add the remaining ingredients. Stir gently to combine completely.

  4. Taste and adjust seasonings as necessary. 


Boiled beats hold up better than roasted beets in this recipe. 

This salad is terrific the next day, after the seasonings have time to come together. In fact, it can be made up to 5 days ahead of time. 

*This recipe was found at