Reviewed: May 14, 2012

Love this! I wanted something quick and easy after work today so I cheated by using canned (not pickled) beets, and I was done in 5 mins. The dressing is perfect.

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Reviewer:

Chimes5678

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Reviewed: Jan. 30, 2012

I subbed in romaine lettuce cause I had some and added balsamic vinegar and lemon zest. I also used bottled red shredded beets. It was absolutely delicious.

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Reviewer:

A Candy Bar

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ravenna, Ohio, USA

Reviewed: Dec. 1, 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.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 23, 2011

Loved this recipe. I added some almonds and used goat cheese instead of feta.

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Reviewer:

djf

Reviewed: Feb. 21, 2011

YUM! Loved this one! The dressing was perfect and I made it with exact porportions. I added a small bit of red onion. Will make this again!

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Reviewer:

TallGirl

Reviewed: Nov. 28, 2010

Crowd-pleaser.

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Reviewer:

Moosedrool

Reviewed: Aug. 19, 2010

Didn't like the dressing much. I took MRSLUCKYSTONE's suggestion and cut the thyme and oil by 1/2, but I still thought the thyme and mustard tastes were too strong. Maybe I should have upped the vinegar, too, like she suggested. I liked the salad, though, and had it again with balsamic & olive oil and liked it better that way.

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Reviewer:

mrs. kosmos

Reviewed: 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.

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Reviewer:

Winged4Victory

Cooking Level: Intermediate

Home Town: Lynnwood, Washington, USA

Living In: Quincy, Massachusetts, USA

Reviewed: Dec. 26, 2009

There are so many taste sensations going on in this salad that your mouth will be doing the happy dance. Slightly sweet, slightly bitter and that nice bite from the feta all works to make one incredible salad. Try adding some candied pecans for another layer of texture and crunch. Yum and thank you Robbie Rice!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: 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.

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