Beetroot Salad
You won’t have a problem eating the rainbow with this Beetroot Salad on your plate. Made with colorful veggies, goat cheese, and a simple vinaigrette, it has everything you need for an unforgettable and refreshing winter side dish!
Servings: 4
Ingredients
For the salad:
- 2 large beets or 3 small beets with leaves peeled (save the beet leaves and use in the salad)*
- 1 large carrot thinly sliced with a peeler
- 2 cups mixed greens
- 1/2 shallot thinly sliced
- 1/2 green apple thinly sliced
- 1/4 cup slivered almonds
- 1/4 cup goat cheese
For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 1 1/2 tbsp fresh mint chopped
- 1/2 tsp dijon
- salt and black pepper
Instructions
- Slice the greens off of the beets, then chop the greens and reserve 1 cup.
- Next, use a sharp knife or a mandolin to thinly slice the beets, then cut each one in half.
- Place the mixed greens and reserved beet greens in a large bowl, then add the beets, carrot, shallot, apple, almonds, and cheese.
- Make the dressing: whisk all dressing ingredients together in a bowl or glass measuring cup. Drizzle HALF of the dressing over the salad and use tongs to toss.
- Transfer the salad onto plates or a serving platter, then drizzle more dressing overtop. Add extra almonds and/or goat cheese and enjoy!
Notes
*Calories are per serving and are an estimation.
*The beets work best if sliced with a mandolin. The beet greens are more bitter-tasting than mixed greens, hence why I recommend using 2 cups mixed greens and only 1 cup beet greens.
Nutrition
Serving: 1g | Calories: 272kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 325mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3028IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg
