Beet Salad

Posted on: May 31, 2013 Written by
Beet Salad
          Photography by: Debbie Peck

We love fruit and veggies! Do you? We try to eat salad almost every day…getting in those five servings we should have daily. Most of the time it’s just a regular tossed salad…with cherry tomatoes, or sliced fennel. But I like making something new and different every once in a while, like this beet salad. It’s so convenient because you can generally purchase beets in jars (or canned) so they’re ready to grab and use any time. I like that. Here in Italy beets are sold in vacuum-packed bags in the produce section and they keep several weeks in the fridge. Why not pick up some beets the next time you’re at the store…and be ready to make this easy salad dish.

 

Ingredients

  • 2-3 C. diced beets

  • 1 C. salad greens two handfuls of arugula, sliced endive, mâche, etc.

  • Vinaigrette:

  • 1 T. finely minced or grated onion

  • 1 tsp. sugar or honey

  • 1 T. red wine or Balsamic vinegar

  • 1 tsp. yellow mustard (not dry)

  • 1/4 tsp. salt

  • 3 T. vegetable or olive oil

Instructions

  1. Dice the beets and prepare the salad greens.

  2. Combine vinaigrette ingredients in a jar and shake well to combine. Just before serving, drizzle some dressing over the beets and greens.

For additional recipes, please visit: http://ciaofromdebbie.com

 

© 2013 Thrive.



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