I used to avoid beets in salads. The earthy flavor never quite worked for me.

So I started experimenting — and this recipe changed everything. Instead of just tossing beets in dressing, I pulse them in the food processor directly with balsamic reduction, dijon, olive oil, and shallot. The result is a chopped beet salad that's silky, bright, and balanced.

It turns out that “dirt” note people associate with beets comes from a compound called geosmin. Blending the beets with balsamic and olive oil subdues the geosmin and makes the beets taste downright luscious. So if you’ve previously written off beet salads, this is an invitation to give them another chance!

This recipe keeps well in the fridge, so it’s a great one to keep on hand to add to salads and grain bowls throughout the week. I personally love serving it over sautéed beet greens with pistachios and/or feta.