READY IN ABOUT 1¼ hrs

Beet Salad

Read Reviews (23)

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

Directions

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.
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.
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

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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.

—LYNNFRANK

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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.

—Susan Stone

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26 Ratings

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!

—Peach822

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Nov 25, 2004

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

—LJ8677

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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.

—naples34102

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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.

—susiekew

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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.

—Winged4Victory

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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.

—KymInNM

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Nutrition

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.

Nutritional Information

Beet Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 166
Calories from Fat: 98

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 2.8g 14 %
Cholesterol 8mg 3 %
** Sodium 254mg 10 %
** Potassium 600mg 17 %
Total Carbohydrates 14.9g 5 %
Dietary Fiber 5.3g 21 %
Protein 4.2g 8 %
Sugars 8.8g
** Vitamin A 71 %
Vitamin C 25 %
** Calcium 14 %
** Iron 18 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 9 %
** Magnesium 14 %
** Folate 121 %

* 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.