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Recipe: Beet Salad

Shredded beets in a wood bowl on a table with beets and greens in the background

💡This recipe uses a secret time-saving trick … PREcooked beets! You can find them right in your grocery produce section.

 

Or, you can buy fresh beets and roast them yourself – just scrub them, place in a foil packet, and roast until tender at 400ºF/200ºC for 45-60 minutes. 

 

Either way, this recipe is a winner and is great chilled or at room temperature!

Makes 4 servings.

 

Ingredients:

  • 6 medium beets

  • 1 large carrot, finely chopped

  • 1 stalk celery, finely chopped

  • ¼ cup extra-virgin olive oil

  • 2 Tbsp white wine vinegar

  • 1 tsp Dijon mustard

  • ½ tsp honey

  • ½ tsp sea salt

  • Freshly ground pepper, to taste

 

Directions:

  1. Cut the beets into ½-inch (1 cm) cubes and place in a large serving bowl along with the carrot and celery.

  2. In a small bowl, whisk together the oil, vinegar, mustard, honey, sea salt, and pepper. Pour over the beets and toss until the veggies are fully coated. Enjoy!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Yana Gayvoronskaya 

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