Beet Salad Recipe

Name: Beet Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. extra-virgin extra virgin olive oil; 1/4 x cut red wine vinegar or possibly balsamic vinegar; 1 Tbsp. sorghum syrup or possibly dark honey; 1 Tbsp. Dijon mustard; 1 Tbsp. grnd cumin; 1 tsp grnd coriander; 1 tsp grnd turmeric; 1/2 tsp grnd cardamom; 1/2 tsp grnd cinnamon Salt to taste; 3 med -large beets(about 2 pounds) with green tops; 1 c. peeled, halved, seeded, minced tomatoes Salt and pepper to taste; 1/4 c. minced cilantro, without stems for garnish

Servings: persons

1/3 c. extra-virgin extra virgin olive oil
1/4 x cut red wine vinegar or possibly balsamic vinegar
1 Tbsp. sorghum syrup or possibly dark honey
1 Tbsp. Dijon mustard
1 Tbsp. grnd cumin
1 tsp grnd coriander
1 tsp grnd turmeric
1/2 tsp grnd cardamom
1/2 tsp grnd cinnamon Salt to taste
3 med -large beets(about 2 pounds) with green tops
1 c. peeled, halved, seeded, minced tomatoes Salt and pepper to taste
1/4 c. minced cilantro, without stems for garnish

1
To prepare dressing, combine all ingredients in a large bowl and whisk till thoroughly combined.
2
To prepare salad, wash beets well, being careful not to break open their skins.
3
Cut off the tops, leaving a stalk of about 1 1/2 inches.
4
Reserve green tops and set aside.
5
Place beets in a 3-qt sauce pan, cover with cool water and bring to a boil.
6
Reduce heat to medium, cover and cook till a knife can be easily inserted and removed, about 30 min.
7
Remove from heat and allow to cold in cooking water.
8
Slip off the beef skins, trim off the tops and cut the beets into bite-size pcs.
9
Toss beets and tomatoes with 1/4 c. of the dressing.
10
Set aside to marinate.
11
Wash greens.
12
Transfer greens with some water still clinging to the leaves, to a large pot over high heat.
13
Cook, stirring, till just wilted but still bright green, about 4 min.
14
Drain greens and squeeze out excess moisture.
15
Cold slightly and chop coarsely.
16
Transfer greens to a medium bowl.
17
Add in 1 Tbsp.
18
of the dressing and toss to coat.
19
Season greens with salt and pepper.
20
Arrange tomatoes and beets in the center of a platter and surround with greens.
21
Garnish with cilantro.
22
Pass remaining dressing separately.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/3 c. extra-virgin extra virgin olive oil, 1/4 x cut red wine vinegar or possibly balsamic vinegar, 1 Tbsp. sorghum syrup or possibly dark honey, 1 Tbsp. Dijon mustard, and more.

Yes, Beet Salad Recipe 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.

That's it — enjoy your meal!