Beet Salad

Beet Salad

33
Robbie Rice 190

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

1 h 5 m servings 166 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 254 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

33
  1. 41 Ratings

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Most helpful positive review

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 en...

Most helpful critical review

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...

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...

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 en...

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!

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 mo...

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

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 becau...

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.

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 mo...

I really liked this salad and so did my friends. Next time I make it I will leave out the endive, but I think that's just because I don't like it...