Beet and Balsamic Vinaigrette Salad

Beet and Balsamic Vinaigrette Salad


"This is a light and refreshing salad that needs to be eaten as soon as you add the dressing."


20 m servings 283 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, toss together the romaine, beets, onion, cheese and dressing until evenly coated. Sprinkle with the crumbled bacon and serve immediately.
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Your rating



  1. 19 Ratings


This was an excellent salad, however I hate beets. I omitted those and added artichoke hearts instead. YUM! I will definately make this again!

My company and I throughly enjoyed this salad. I used butter lettuce instead of romaine, and added walnuts and crumbled goat cheese. Very tasty!

Very good. The beet and bacon flavors go well together.

That was the best salad ever. you should try it

This is really wonderful for a diet item to be added on top of cottage cheese and add top with goodies to look good,

Liked the combination of flavors and colors. This was really a pretty salad. Will make again. Used regular spring mix instead of romaine and real bacon bits as a timesaver.

I'm new to beets and have never had them in a salad, so I wanted to start with a quick, no fuss recipe to test them out. This is a great one. Simple, not a lot of prep, and tastes fantastic!

Wonderful. Very tasty and beautiful. I used imitaion soy bacon. Thanks for the recipe.

Thought this salad was great! I thinly sliced an entire bunch of ramaine, not just the hearts. Was a big hit, and great for my diabetic Dad. Will make again!