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 they 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.

Beet Salad Recipe

Yield: Serves 3-4


  • 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


  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.

One Comment

  1. 5-4-2021

    Wow, makes my mouth water. I forwarded this one to my daughter Stephanie. I never gave my kids beets when they were growing up. I don’t know why. Maybe cause I never had them as a kid either but now all my kids love them. I still don’t serve them but always get them at a salad bar. I think Stephanie will love this one and as a student is always looking for something easy and healthy.

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