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Beet Salad and Simple Vinaigrette

This fresh salad is enjoyed by beet fans and the beet-adverse alike, making it a good option for dinner parties and gatherings. The beets and vinaigrette can be prepared in advance, and added to the salad as when needed. When fresh raspberries aren't in season, use segmented orange as a substitution.

Ingredients for the Beet Salad:

2-3 Ibs. of mixed color beets

2 oz goat cheese

1 cup of fresh raspberries

1 head of lettuce, preferably butterhead

Ingredients for the Simple Vinaigrette:

1 clove of minced garlic

5 tablespoons of red wine vinegar

9 tablespoons of extra virgin olive oil

1/4 teaspoon salt

Fresh ground pepper to taste

To make:

Wash and roast beets in the oven at 375 degrees Fahrenheit, or grill until tender (about 1 hour). Let beets cool slightly, and peel them while they are still warm. Cut the peeled beets into rounds, and place into a bowl.

Optional: separate the beets by color in different bowls to prevent color-bleeding when adding the vinaigrette. Make the vinaigrette by mixing together the vinegar, garlic, and salt. Very slowly drizzle the extra virgin olive oil into the vinegar mix while whisking. Add fresh ground pepper to taste.

Optional: this recipe can be double, and half served with the completed salad.

Add the vinaigrette to the beets, and marinate for at least an hour. Clean and dry the lettuce leaves. Line a large platter or serving bowl with the lettuce. Mix the beets with the raspberries, and place them on top of the lettuce. Crumble the goat cheese on top of the salad and serve.

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