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Golden Beet Salad Recipe

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  • Author: Chef Whitney Aronoff
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: American
  • Diet: Vegetarian


Yellow golden beet salad with thinly shaved fennel, red onion, flat leaf parsley and a light vinaigrette.


  • 4 cooked, peeled golden beets
  • 1 fennel bulb
  • 1 small red onion
  • Flat leaf Italian parsley
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp champagne or white wine vinegar
  • 2 tsp raw, local honey (optional)
  • Pinch of sea salt


  • Slice beets into wedges and add to a medium bowl.
  • Make you dressing. In a small bowl, add olive oil, vinegar, honey and sea salt. Whisk to combine. Add to beets and let marinate.
  • Prepare the rest of your ingredients. Thinly slice fennel and red onion (a mandolin works best). Add to bowl with beets and mix to combine.
  • Add parsley leaves, picking the leaves away from the stem. Toss all ingredients to combine. Season with sea salt and optional black pepper to finish.


  • For the best results for thinly shaved fennel and red onion, use a mandolin.
  • If you can’t find fennel, you can use celery. Slice the celery thin, at an angle as a substitute.
  • White balsamic vinegar or traditional balsamic vinegar works well for this dressing.
  • If you prefer a sweet salad dressing, add raw, local honey. Two teaspoons will do.
  • Top with feta, goat cheese, sliced chicken breast or fish to complete the meal.