Savory and Spice Golden Beet Salad

Savory is a bold herb and it’s just one of the big flavors in this raw beet salad with cayenne pepper and lemon juice.

Savory and Spice Golden Beet Salad 

Print This Recipe Total time Yield 4Published


  • 4 medium golden beets
  • 1 tablespoon winter savory leaves, plus more as garnish
  • 1 cup freshly squeezed lemon juice
  • 1 pinch kosher salt
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 tablespoon very good olive oil, or as needed for drizzling


Peel the raw beets. Use a madoline to slice them very thin and uniform. Place beet slices into a bowl along with the savory leaves, lemon juice and a pinch of salt. Add the cayenne pepper and toss to coat well. Set aside until plating time (at least 1 hour and up to 24) to marinate at room temperature..

When ready to serve drain away most of the lemon juice and divide the slices between 4 salad plates. Drizzle with olive oil and garnish with more savory leaves to taste.