Reviewed: Oct. 4, 2009

I liked them ok (although not a beet lover) but my family didn't like them at all. My husband found them too oily. So I made them a second time with less oil and then they were too garlicky.

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DOUGBENME

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Reviewed: Sep. 23, 2009

I grew beets in my garden this year so I was in search of great beet recipes. I love this one. I made it twice already. I added a little dill from my garden too. Yum.

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LLA

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Reviewed: Sep. 21, 2009

I can't get over the "dirty" flavor of beets, but this recipe is nice if you need to eat them. I used canned beets and a red cooking wine instead of vinegar - which is maybe why it didn't live up to my expectations. I'll give it another go...

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Sep. 20, 2009

Very nice, simple recipe for beets. I found that the flavor is so much better the next day, so I recommend preparing the day before if possible. I never thought I would like beets with a garlic & oil mixture, but it's very good. I will make this again, thank you :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

I made this with yellow beets and found it a beautiful and delicious dish. My culinarily unadventurous family wouldn't touch it, however. If you like beets, this is really good.

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Kylie

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Reviewed: Aug. 27, 2009

I cheated also, used canned beets. Looking for something extra to go with dinner, I made these exactly as per recipe, but could not resist adding fresh basil as another suggested and I have an abundance of fresh herbs, love to use them whenever possible. No leftovers for tomorrow. DH and I ate them all.

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Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

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Reviewed: Aug. 22, 2009

OMG, absolutely the best. I cheated and used canned beets. Even better the next day.

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kimw

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Reviewed: Jul. 15, 2009

Delicious! Very easy and quite elegant.

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wvcookwv

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Reviewed: May 4, 2009

this is an awesome recipe, everyone I have made it for has loved it.

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tia

Cooking Level: Intermediate

Home Town: Oliver, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Mar. 29, 2009

These are similiar to those that an Italian deli by our house serves. My hubby & I love them and when I found this recipe, decided to give it a try. I used fresh beets, 6 cloves of garlic and added fresh shredded basil. Also doubled the dressing, since I used more beets then this recipe calls for. EXCELLENT! And just as good, if not better, then the Italian eatery!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

This is simple and tasty. Hubby and I decided we prefer something sweet and sour with a bit of sugar and more vinegar, but this was a nice change.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Mar. 18, 2009

I used canned beets because that's what I had and wanted a late nite snack w/o going to the store. I liked it and will have to see what I can do to turn that like into love.

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Feb. 24, 2009

This was great, I used canned diced beets but next time i'm going to cut back on the vinegarette by a teaspoon or so and see if I like it better. Made some pork chops that I dipped in an egg and butternut squash mixture (pureed butternut squash) and then coated in italian bread crumbs mixed with parmesean cheese. Good complement to each other.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Nov. 23, 2008

Very good and easy to make. I cut the garlic just a little bit. I think these are better the next day but a great way to use up beets.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Sep. 15, 2008

YUM! Even my 2 year old went hog wild over these.

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BK

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Reviewed: Aug. 24, 2008

I shredded the beets and also added some chopped walnuts for some extra crunch.

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irinasko

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Reviewed: Jun. 22, 2008

I liked it a lot and my father-in-law LOVED IT. Flavorful. I am keeping this one and will make it again.

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jnunez

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Reviewed: May 11, 2008

I love, love, love this recipe! It is my "go-to" beet salad recipe and I use it all the time. I have made it for people who say they don't like beets and they've changed their minds after trying this! It is perfect for summer - I buy already cooked, shrink wrapped beets from the veg section at the supermarket so no cooking involved! Oh, also, I use cider vinegar as I like it better than red wine vinegar but I think that's just personal preference.

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BACHELORETTE

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Reviewed: May 6, 2008

I roasted the beets at 400 degrees for about 45 mins, then doubled the amount of garlic and added approx 1/2 c sliced red onion. It was delicious! Thanks for a great recipe!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Jan. 12, 2008

Great recipe! I've used canned beets and it turns out just as great. I tweaked it a bit and added more garlic and 1/2 tsp of sugar to compliment the vinegar.

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