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Marinated Beet Salad (Sałatka z Buraków)

Explore the varieties of beets, whether they're in season or not, with this traditional Polish paleo recipe for Marinated Beet Salad. by Marla Starr, updated November 6, 2016 Posted on February 24, 2016

Paleo Recipe Marinated Beet Salad (Sałatka z Buraków)
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Beets are not a winter vegetable. They are available year round and are best from June through October.

That, however, didn’t stop me from serving this Marinated Beet Salad as an appetizer at our traditional Polish paleo Christmas dinner.

It’s great to eat seasonal and it can often decrease your grocery bill since foods in season are typically reduced because of their availability however sometimes, at least for me, I want to experiment and play with food that is not grown in the season we’re currently in.

Marinated Beet Salad (Sałatka z Buraków)Marinated Beet Salad (Sałatka z Buraków)

For example, avocados are one of my favorite foods. They are definitely not grown in the Chicagoland area, let alone during the winter, unless they’re coming from Mexico or Florida. Regardless, you will always find them stocked in my fridge or on my plate.

The same goes for beets and blueberries. They may not be in season but when I have a taste for them, and then see them at the grocery store, you can bet I’m gonna pick them up.

Preparing Beets

If you’ve ever made anything with beets you know they can be a messy little vegetable.

If you’re looking to dye a white shirt red or maybe you want to stain a wooden cutting board, beets can naturally help with that.

If you worry about things like your hands turning a shade of pink while working with them, you can always wear gloves but I’ve never found the red stain will easily wash off my hands with soap and a good scrubbing.

Alternate Cooking Method

If you don’t want to peel and cut the beets before cooking, you can always trim the ends, wrap them in foil and bake them until soft to the touch. Once you remove them from the oven, the skins will easily peel off. Just don’t burn your fingers removing those skins while they’re piping hot! :)

Varieties of Beets

I’m sure you’re familiar with the deep red beet but can you tell from the photos that I also used yellow and Chioggia (pin striped) beets in this dish? If you can’t see the candy cane esque stripes that’s pretty typical. The stripes tend to become subdued when you cook them but in this case, since I paired them with red beets, the red tint took over.

When the farmer’s markets roll back around in your area, be sure to seek out all the different varieties of beets. You’ll typically find varieties available there that grocery stores just don’t carry.

Marinated Beet Salad (Sałatka z Buraków)

Marinated Beet Salad (Sałatka z Buraków)

Yield: 15-18 Servings

Ingredients

  • 5 beets
  • 1 bunch green onions, sliced
  • 2/3 cup blueberries
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • 2 heads Boston lettuce

Directions

  1. You can choose an assortment of beets including red, candy cane, yellow or any you find available. Peel the beets. (Note: if using red beets that you may want to use gloves or peel into the sink or garbage can. Just be aware that the red could possibly stain so don't wear white while working with them.)
  2. Slice the beets, then cut each slice into matchsticks and transfer to a large pot.
  3. Cover beets with water, bring to a boil over high heat, cover the pot, reduce heat to medium and simmer until beets are fork tender (~40-50 minutes).
  4. Drain the beets. Transfer them to a large serving bowl and allow to cool.
  5. Reserve one sliced green onion and set aside. Add remaining green onions, blueberries, olive oil & red wine vinegar to the cooled beets. Season with sea salt and black pepper, to taste, and stir to combine.
  6. Gently remove the Boston lettuce leaves and arrange on a serving dish. Spoon a serving size of the beet salad into each lettuce leaf and garnish with the green onion you had set aside. Serve cold and store leftovers in a
  7. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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