Beet Salad

Beet Salad

33
Robbie Rice 178

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

Ingredients

1 h 5 m {{adjustedServings}} servings 166 cals
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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

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

33
  1. 41 Ratings

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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...

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 en...

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!