Beet Salad Recipe

Name: Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 bunches fresh small beets, stems removed; 2 Tablespoons Olive Oil; 1 Tablespoon Lemon Juice; 2 Tablespoons White Wine Vinegar; 1 Tablespoon Honey; 2 Tablespoons Dijon Mustard; 1 teaspoon dried Thyme, crushed; 1/2 cup Vegetable Oil; Salt & Pepper to taste; 1/2 cup Walnut Pieces; 1 Tablespoon Walnut Oil; 1 package Baby Spring Mix Greens; 1/2 cup crumbled Feta Cheese

Servings: persons

2 bunches fresh small beets, stems removed
2 Tablespoons Olive Oil
1 Tablespoon Lemon Juice
2 Tablespoons White Wine Vinegar
1 Tablespoon Honey
2 Tablespoons Dijon Mustard
1 teaspoon dried Thyme, crushed
1/2 cup Vegetable Oil
Salt & Pepper to taste
1/2 cup Walnut Pieces
1 Tablespoon Walnut Oil
1 package Baby Spring Mix Greens
1/2 cup crumbled Feta Cheese

1
Preheat oven to 450 degrees. Coat beet with olive oil and roast for 45 minutes or until tender. Cool, peel, and slice into 1/4 inch thick rounds.
2
Toss walnuts with 1 tablespoon walnut oil and saute in a skillet over medium heat for 5 minutes. Remove to paper towels to drain.
3
In a medium bowl, combine lemon juice, vinegar, honey, thyme, vegetable oil, salt and pepper. Whisk together.
4
Arrange greens on 4 serving plates. Scatter the beets slices over the greens. Top with toasted walnuts and feta cheese. Drizzle dressing over the salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 bunches fresh small beets, stems removed, 2 Tablespoons Olive Oil, 1 Tablespoon Lemon Juice, 2 Tablespoons White Wine Vinegar, and more.

Yes, Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad

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