Basil and Beet Salad / Insalata di Barbabietole al Basilico

This marinated beet salad will even win over even those who do not like beets.

Serves four.


  • 1/3 cup extra virgin olive oil
  • 3 tablespoons rice wine vinegar or white balsamic vinegar
  • 1 large shallot, peeled and thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon celery salt
  • 1 tablespoon sugar
  • 8 large beets, cooked, peeled and cut into thin rounds
  • 1/2 cup chopped arugula leaves
  • 1/2 cup torn basil leaves
  • Fine sea salt to taste
  • Ingredients


  1. In a rectangular glass dish combine the oil, vinegar, shallot, garlic, celery salt, and sugar. Mix well.
  2. Add the beets and toss to combine in the marinade. Cover and marinate at least an hour before serving. Just before serving, toss the mixture with the arugola and basil. Add salt to taste and serve.

This recipe was featured on Season 20 - Episode 2005.

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Wendy Blazier

We LOVE this beet salad. We made it with a little chopped parsley (with the stems!) because we didn’t have arugula, and omitting the celery salt. But it is delicious!!!

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