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Red & Gold Beet Salad Best Ever

Image 5How many of you didn’t like beets as a kid but love them now? Count me in on that one. Fresh beets were not something I grew up with (they’re available now year ‘round), but canned beets made their appearance with some hard boiled egg on top. My husband, Frank, has always loved beets but he, too, ate more canned than fresh growing up. His German mom pickled canned beets with sugar, onions and cider or red wine vinegar.

I’m planning to grow beets again this year, and I hope to have both the common red and the more unusual yellow beets. The recipe I’m sharing uses both.


Really pretty. Really good.

Ingredients: salad

1 bunch each: gold and red beets (3 to a bunch)

Bed of fresh greens (all I had was Romaine so I used that and it was nice; darker greens would be really pretty)

Goat cheese, crumbled for garnish

Dressing – go to taste on this one

5 good tablespoons olive oil

2 tablespoons red wine vinegar or bit more to taste

1 generous tablespoon honey

1 teaspoon minced garlic

Freshly ground pepper and salt to taste



Roast at 350-400, wrapped in foil until tender. A knife poked into center should slide out. Mine took 1-1/2 hours. Cool a bit, then remove skin – I do it with a paper towel. Cut into wedges. Can be done a couple days ahead and refrigerated.


Whisk dressing ingredients together.

Divide dressing ingredients into 2 portions. Use half to add red beets to dressing and the other half for gold – that way they won’t bleed together. (Now if you use just one color of beets, no need to divide the dressing).

Spoon beets from dressing and put them on lettuce bed. Extra dressing in bowl can be drizzled on top right before serving.

Garnish with goat cheese.

Why this recipe is good for you

Beets, like other members of the spinach family, are powerhouses of nutrition. Among other things, they contain vitamin C for your immune system and folate, a B vitamin that helps prevent birth defects. Saute the green tops or add them to salads.

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