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California Beet Salad

California Beet Salad This salad can be made ahead, and will only get better if chilled several hours, or even overnight.

Serves 3.


  • 3 medium beets
  • 1 Tbsp jalapeno pepper, seeded, minced
  • zest of 1 lime
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1 tsp aniseed (optional)
  • 1/8 tsp sea salt
  • cilantro leaves


  1. Place the washed, unpeeled beet roots in a medium pot and cover with water. Bring to boil over high heat. Reduce heat to low and simmer, partially covered, 40 minutes or until tender. Cool completely.
  2. Peel beets and cut in bite-sized pieces. Place in a large bowl.
  3. Add jalapeno, lime zest, lime juice, olive oil, honey, aniseed and salt; toss well. Place in a covered dish and chill at least 4 hours. To serve, sprinkle with cilantro leaves.

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