Bring a Little Nature to the Table with Beet Salad

Bring a Little Nature to the Table with Beet Salad

Check out this easy beet salad recipe that tastes as good as it looks.


5 col

You probably think beets are only for when you’re doing some sort of weird cleanse or detox or only-eat-taproots program. But in the right mix, beets can be an easy, healthy, hearty and beautiful addition to most any meal.

Here’s what you need for a wonderful beet salad:

Serves: 4-6
Prep time: 15 minutes
Cook time: 20 minutes
Difficulty: Easy
Cost: $

Ingredients
5 ounces arugula, washed and dried (or your favorite mix of salad greens)
1 cup yellow and red beets, chopped
1/3 cup walnuts
1 cup cranberries
1/3 cup goat cheese
Olive oil
Salt and pepper
Your favorite vinaigrette

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Instructions

  1. Preheat the oven to 375 F
  2. Place the beets on an aluminum foil-lined baking sheet, drizzle with olive oil and season with salt and pepper. Combine the seasonings and vegetables well
  3. Place the baking sheet in the preheated oven and roast for 15 minutes, or until the vegetables are tender. You do not want them to be fully cooked
  4. Add the salad greens and roasted vegetables to a large salad bowl and drizzle with 3 tablespoons of vinaigrette and a pinch of salt and pepper, then toss the salad gently to combine
  5. Divide the salad mix and garnish each plate with the walnuts, goat cheese and cranberries. Serve immediately, adding additional vinaigrette to each plate if desired

If you’re looking to make a good vinaigrette instead of buying it, here’s one option we like:

Vinaigrette ingredients
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh mint, chopped
1⁄4 cup fresh Italian flat leaf parsley, chopped
1⁄4 teaspoon Kosher salt
Pinch of fresh ground pepper

Place all the ingredients in a blender and blend on high.

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