This beet salad would be a great addition to a Thanksgiving table. Unlike so many Thanksgiving vegetables, it's not sugary, it's not creamy, it's not soft(y). And it requires no cooking or prepping on the Big Day! Plus, beets add lovely color.
Just don't think about roasting or cooking the beets at the last minute for the cooking time varies way too much. The good news is that beets can be roasted or cooked two or three or even four days before, then used in delicious cold salads.
RECIPE for BEET SALAD with LEMON & OLIVES
Time to table: 10 minutes
1 pound cooked beet, skin removed, diced
1 tablespoon lemon juice
Salt & pepper to taste
Pitted Kalamata olives, halved (I used a couple of dozen)
Combine all ingredients except the parsley. Just before serving, stir in the parsley. Serve at room temperature.
TO PREP AHEAD
BEETS Cook the beets -- well before Thanksgiving, several choices are with the beet recipes
DAY OF Assemble the salad (except the parsley) -- the morning of or a few minutes before serving, your choice
MORE VEGETABLE RECIPES
~ Borscht Beets ~
~ Red Onion Beets ~
~ Beet & Walnut Salad ~
~ more beet recipes ~
~ more Thanksgiving vegetable recipes