Beet Salad Recipe -
Beet Salad Recipe

Beet Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jan 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.

Most Helpful Critical Review
Jun 03, 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.

Jan 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!

Dec 01, 2011

Beautiful and delicious salad with a regrettably DULL name. If I wouldn't have had the list of ingredients to look at I would have passed "Beet Salad" right up. And besides, there's so much more going on with this salad than just beets! We loved the dressing with the 3:1 oil to vinegar ratio we prefer. I also liked that it called for the less harsh white wine vinegar and lemon juice. I did, however, skip the thyme, preferring the clean and simple flavors of the dressing without it. I also loved the presentation and the beautiful, less common components of the salad itself. No feta on hand, and Hubs doesn't like it anyway; so he enjoyed his with fresh shaved Parmigiano-Reggiano and I happily had the blue cheese he detests on mine. A simply lovely, sophisticated salad.

Nov 25, 2004

Wonderful! Beautiful and flavorful, don't pass this one up!

Jun 24, 2010

What a fabulous tasting salad! Instead of roasting the beets, I boiled them on the stovetop (for time's sake) and it came out delicious. I would recommend making more of the dressing, just because I don't think it coated the salad well enough for the amount of greens I used.

Sep 18, 2008

This salad was excellent. Also beautiful to look at and healthy. Make sure to use small, fresh beets, as it makes a big difference to the flavour. Thanks so much for the great recipe.

Jan 21, 2008

This was very good. I love the combination of the sweet dressing and beets and the salty feta (I added a bit more to play up the salty/tangy side). I used raw, shredded beets, and I tossed in more endive because I love the texture it adds. The only thing I'd do differently is I'd use a touch more dressing. I think this would also be good with fresh oregano in addition to the thyme. Unfortunately, this didn't hold up so well the next day; the endive got a little mushy.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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