Summer Beet Salad

Summer Beet Salad is a wonderful treat for the beet lover in all of us! Try it on its own or a side with roasted lamb chops and potatoes.


  • 4 large beets, roasted, peeled, and sliced
  • ½ red onion, chopped fine
  • ¼ cup Parthena Extra Virgin Olive Oil
  • 2 tbsp red wine vinegar
  • Parthena Mediterranean Sea Salt and fresh ground black pepper


  1. Combine beets and onions in a bowl.
  2. Create the vinaigrette by vigorously whisking together vinegar and olive oil.
  3. Toss in with beets and onions until coated, and then season with sea salt and pepper.
  4. Serve at room temperature or cold.


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