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Beet Salad

Beet Salad

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Robbie Rice

Robbie Rice

Slightly sweet, this salad would be a classy accompaniment to any party.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
  2. For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
  3. Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.
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Reviews

Susan Stone
34

Susan Stone

6/3/2005

I think this is a good recipe, but even though I like all the ingredients, I did not care for the salad. I chose to reduce the oil to 1/3 cup, & used rice vinegar in place of white wine vinegar because that is what I had on hand. I would increase the amount of vinegar & lemon juice combined, to equal the amount of oil. I would recommend reducing the amount of thyme by half, especially if marinating overnight/leftovers, unless you really like a strong thyme flavor. When baking the beets I also recommend standing them on the stem end to bake, because I found it difficult to peel them & see where the peel was,when baked on whatever surface landed on the pan. This may be due to using larger beets which had to bake longer. I'm disappointed that I didn't like the finished salad better than I did.

LYNNFRANK
26

LYNNFRANK

1/15/2004

I made this for thanksgiving dinner and it was a big hit. We tried it prior to the big day with canned beets but I really enjoyed the fresh beets and they were not hard to cook. We all really enjoyed the dressing. The feta really adds a nice touch.

Peach822
19

Peach822

1/15/2004

Love this salad! I used beets from the jar and served with the Grecian Pork Tenderloin from this site. Thanks for the great recipes. We enjoyed!

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