Fall Beet Salad Recipe

Name: Fall Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 golden beets; 3 red beets; 1 cup white wine; 2 cloves garlic, smashed; 1 bunch swiss chard, stems removed, chopped; 1 onion, julienne; 1 shallot, minced; 1 orange; 2 tablespoons honey; 2 tablespoons dried thyme; 1 cup champagne vinegar; 3 cups olive oil + a little more for roasting the beets; 1/2 cup pecan pieces, toasted; 1/4 cup fresh goat cheese, such as chevre

Servings: persons

3 golden beets
3 red beets
1 cup white wine
2 cloves garlic, smashed
1 bunch swiss chard, stems removed, chopped
1 onion, julienne
1 shallot, minced
1 orange
2 tablespoons honey
2 tablespoons dried thyme
1 cup champagne vinegar
3 cups olive oil + a little more for roasting the beets
1/2 cup pecan pieces, toasted
1/4 cup fresh goat cheese, such as chevre

1
Preheat oven to 400. Place beets in a roasting pan with wine, a little bit of water, and garlic cloves. Cover with aluminum foil and cook until tender, about one hour. Once beets are done cooking, remove from oven and peel skin off while still hot. Cut into small pieces and cool.
2
Caramelize onions in a saute pan over medium high heat. Cook until they are a golden brown color and add swiss chard. Continue cooking for about 4 - 5 minutes more, or until greens have wilted. Season with a little salt and pepper. Cool
3
To make the dressing, whisk orange juice, champagne vinegar, honey, thyme, and salt and pepper together. Slowly emulsify in the olive oil.
4
Before serving, mix the beets, onions and chard mixture, dressing, pecans, and goat cheese together. Serve at room temperature.

1892

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 3 golden beets, 3 red beets, 1 cup white wine, 2 cloves garlic, smashed, and more.

Yes, Fall 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.

Fall Beet Salad

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