Name: Beet Salad
Prep time: 5 min
Total time: 5 min
Yield: 4
Cuisine: American
Ingredients: 3 Tbs olive oil; 1/4 cup orange juice; 1 tsp mustard; 2 cloves garlic, pressed; 1 medium shallots, finely chopped; salt, pepper to taste; 3 medium beets, cooked and chopped; 3 oz bag mixed greens; 5 oz vegan feta; 1 cup walnuts, crushed

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Beet Salad tastes like you eat in an amazing restaurant, but is so easy to make at home. Made with beets, lettuce and for a great crunch walnuts. Try and you know this party salad is wonderful and pairs well with anything.

Of course that isn’t everything what is wonderful about this Beet Salad Recipe, because the salad dressing is always the star of the show.

There is one amazing ingredient that takes our dressing over the top delicious: orange juice.

Adding it gives the salad a great sweetness, tanginess and freshness.

Reasons to make this Beet Salad

If you eat with your eyes, just look at the colors and you know it is a really beautiful salad.

Textures and flavors are so delicious: crunchiness, freshness, juiciness this is has it all. It has the perfect balance between all the ingredients.

Comes together in 10 minutes which makes it great for weeknight meals Make ahead: a double batch and eat during the week. Flavors will even more amazing as it sits in the fridge.

Serve alone or with Potato Wedges, Tuna Melt, Steak Fries, Patty Melt, or Onion Rings.

What you need for Beet Salad Recipe

Beets: I use pre cooked and roasted beets to save time. However, if you have raw beets, preheat oven to 430F. Clean beets, remove steams and distribute them on a baking sheet. Roast for around 45 minutes up to 1 hour until done.

Walnuts: for an amazing crunch and richness which is a great addition to the beets.

Vegan feta adds saltiness and creaminess to our salad.

Lettuce: you can use any green salad mix that you like and want. Arugula, romaine or lamb’s lettuce are great.

Finally the ingredients for the dressing:

I use garlic, shallots, orange juice, mustard, and olive oil. Just let me tell you the result is amazing.

After testing in and out, this is everything what great: bright, tangy, savory, sweet from the orange juice. Simply a keeper that turned out so good.

How to make Beet Salad

Prepare and mix dressing

Peel and chop your shallots really fine, so it can great mix in our dressing.

In a bowl combine shallots, mustard, olive oil, garlic, orange oil with a pinch salt and pepper. Set aside.

Make salad

Get a large mixing bowl. Transfer lettuce, feta, and walnuts, and pour the dressing over all.

Mix well, and then top with beets. This way your salad won’t turn pink. You can absolutely just mix everything together, yet it will turn pink from the beets.

Serve on bowls or plates.

Tips and tricks

To make ahead, you can absolutely prepare Beet Salad in advance for around 2 days, but without the beets or it will turn pink as I said above.

Dressing can be made in advance for around 3 days.

Instead of walnuts you can use pecans or pistachios.

For orange juice, you can switch things up and use 1/4 cup balsamic.

Other recipes to try and make

For remakes of Beet Salad, leave a tag on Instagram or Facebook.

Enjoy, Florian.

Beet Salad

Yield: 4

Prep Time: 5 minutes

Total Time: 5 minutes

Beet Salad tastes like you eat in an amazing restaurant, but is so easy to make at home. Made with beets, lettuce and for a great crunch walnuts.

Ingredients

For the Salad:

3 medium beets, cooked and chopped
3 oz bag mixed greens
5 oz vegan feta
1 cup walnuts, crushed

For the Dressing;

3 Tbs olive oil
1/4 cup orange juice
1 tsp mustard
2 cloves garlic, pressed
1 medium shallots, finely chopped
salt, pepper to taste

Instructions

Start with making the dressing. In a bowl, combine shallots, mustard, olive oil, garlic, orange oil and a pinch salt and pepper. Set aside.
Get a large mixing bowl. Transfer the lettuce, feta, and walnuts to the bowl.
Pour the dressing over everything and mix well.
Top the salad beets. Enjoy.

Notes

Make ahead: prepare everything in advance for around 2 days, but without the beets or it will turn pink .
Dressing can be made in advance for 3 days.
Instead of walnuts. use pecans or pistachios.
You can switch things up and use 1/4 cup balsamic instead of the given amount of orange juice.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 394Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 124mgCarbohydrates: 14gFiber: 4gSugar: 1gProtein: 11g