Marinated Beet Salad Recipe

Name: Marinated Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red baby beets, trimmed; 1/2 cup water, divided; 1/8 teaspoon kosher salt, divided; 6 thyme sprigs, divided; 2 rosemary sprigs, divided; 1 pound gold baby beets, trimmed; 1 medium leek, white and light green parts only, halved lengthwise; Cooking spray; 1 teaspoon grated orange rind; 3 tablespoons fresh orange juice; 1 teaspoon grated lime rind; 2 tablespoons fresh lime juice; 2 tablespoons sherry vinegar; 2 tablespoons olive oil; 1 teaspoon thyme leaves; 1/8 teaspoon salt; 6 cups herb salad mix; 3 tablespoons plain fat-free Greek yogurt; 1 tablespoon toasted unsalted sunflower seeds

Servings: persons

1 pound red baby beets, trimmed
1/2 cup water, divided
1/8 teaspoon kosher salt, divided
6 thyme sprigs, divided
2 rosemary sprigs, divided
1 pound gold baby beets, trimmed
1 medium leek, white and light green parts only, halved lengthwise
Cooking spray
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon thyme leaves
1/8 teaspoon salt
6 cups herb salad mix
3 tablespoons plain fat-free Greek yogurt
1 tablespoon toasted unsalted sunflower seeds

1
Preheat oven to 375u00b0.
2
Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375u00b0 for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.
3
Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375u00b0 for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.
4
Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.
5
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327

kcal

Calories

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 19 ingredients. The key ingredients include: 1 pound red baby beets, trimmed, 1/2 cup water, divided, 1/8 teaspoon kosher salt, divided, 6 thyme sprigs, divided, and more.

Yes, Marinated 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.

Marinated Beet Salad

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