French Beet Salad with Classic Vinaigrette

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A timeless French bistro starter, this dish features tender cooked beets tossed in a bright shallot-Dijon vinaigrette and served cool. Sliced hard-boiled egg and fresh herbs finish the plate in classic Parisian brasserie style.

Nutrition Facts

Per serving (estimated)

• 215 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 12 gSugar
• 5 gProtein
• 380 mgSodium
• 470 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the beets

• 1.5 lb (about 6 medium) red beets, trimmed and scrubbed
• 2 tsp red wine vinegar (for cooking water)
• 1 tsp kosher salt

For the shallot vinaigrette

• 3 tbsp extra-virgin olive oil
• 1 tbsp walnut oil
• 1.5 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 small shallot, very finely minced
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

For serving

• 2 hard-boiled eggs, peeled and sliced or chopped
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, snipped
• 4 cornichons, thinly sliced (optional)

Directions

1. Place the scrubbed beets in a medium saucepan, cover with cold water, add the 2 tsp vinegar and 1 tsp salt, then bring to a boil. Reduce heat and simmer uncovered for 35-45 minutes, until a paring knife slides easily into the center of the largest beet.
2. Drain the beets and rinse under cool running water until comfortable to handle. Slip off the skins using your fingers or a paper towel, then trim the root and stem ends. Cut the beets into 1/4-inch thick wedges or bite-size cubes.
3. While the beets cool slightly, whisk together the olive oil, walnut oil, red wine vinegar, Dijon mustard, minced shallot, salt, and a few grinds of black pepper in a small bowl until emulsified.
4. In a wide non-reactive bowl, gently toss the warm beets with two-thirds of the vinaigrette. Let them marinate at room temperature for 15 minutes (or chill up to 24 hours), tossing once so they absorb the dressing evenly.
5. Taste and season with additional salt and pepper; drizzle the remaining vinaigrette over the top just before serving.
6. Arrange the marinated beets on a platter or individual plates, top with sliced hard-boiled egg, and scatter the parsley, chives, and cornichons (if using) over the surface.
7. Serve cool or at room temperature as a starter with crusty bread and butter, or as a side to a green salad.

Cook’s Notes

• Roasting the beets wrapped in foil at 400°F for about 1 hour concentrates their sweetness; let them cool, then peel and slice.
• Wear kitchen gloves when handling red beets to keep the color off your hands and cutting board.
• Make the beets up to 2 days ahead and store them submerged in their vinaigrette; the flavor deepens beautifully overnight.
• Swap the walnut oil for hazelnut or another mild nut oil, or use all olive oil for a more traditional bistro version.
• Serve over a bed of butter lettuce with a slice of rye bread for a true Parisian-style lunch.

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