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Beet Salad

Beet Salad (makes 4 servings)

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!


• 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
• 1 tbsp Goat cheese crumbles


  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.
  3. Pour over the beets and toss until the veggies are fully coated.
  4. Use 1 tbsp of goat cheese for a single salad without the vinegar oil mixture for super easy quick healthy meal. 



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