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How many of you are on team “Beets Taste Like Dirt?” I have been the team captain for many years, but my logical brain has been overriding my olfactory system lately. I WANT to like beets. They are full of nutrients like folate, magnesium and manganese as well as anti-inflammatory compounds. As I learn to enjoy these powerhouses, I find I prefer them raw and in their natural crunchy state.
This warm weather salad is very simple to prepare and a great make ahead option for summer picnics. Just toss everything together and let marinade in the fridge overnight, if you’d like to serve it the next day. I HIGHLY recommend buying pre-cooked and cubed beets if your grocery store sells them. Love Beets is a popular brand. It makes the prep time a whiz!
The recipe is flexible as well – use orange in place of the grapefruit and Turkish figs or dried apricots instead of mission figs. You may also add a teaspoon of grated ginger root for a zesty zing! I have served this salad with a side of ribs as the tang cuts the fatty meat nicely.
Here’s to hoping I can transform some beet haters into beet lovers with this recipe! Hey, it worked for me!
- Gently toss all ingredients together in a medium mixing bowl until combined.
- Marinade in fridge for at least 1 hour before serving garnished with fresh parsley. Store in refrigerator for up to 5 days.