Sweet Beet Salad

By QualityFood

  • 25minutes
  • 4 servings
  • Overview
  • Ingredients
  • Substitutions
  • Directions

This beet salad is very easy to make and full of flavor. It calls for only six ingredients and is really pretty, perfect for a special occasion or just when you want a break from the standard green salad. Enjoy!

  • 6 medium (2 lbs) beets
  • 5 oz (6 cups) beetroot, pre-cooked
  • 4 oz or 1/2 cup feta cheese, diced or crumbled**
  • 1/2 cup quinoa
  • 1 cup of fresh argula
  • 1 Avocado
  • 2 Strawberries

 Balsamic Vinaigrette Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard
  • 1 garlic clove, pressed or finely minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Beets: You may also use golden beets instead of red beets. And if you prefer to roast your beets instead of cooking them on the stovetop, just Google “roasting beets” for instructions (make sure you are not using oil).
Onion: You may also use sweet yellow onions or shallots.
Arugula: If you don’t have arugula, use baby spinach leaves (or a mix).
Balsamic: Instead of vinegar, you may also use a couple tablespoons of orange juice.
Citrus sections: You can cut your citrus any way you like (just make sure you remove any seeds).

    Step 1

    Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.

    Step 2

    Put the beetroot in a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.

    Step 3

    How To Make Balsamic Vinaigrette: In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well to combine and add to the salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.

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