Mixed Green Salad with Beets and Daikon Recipe

Name: Mixed Green Salad with Beets and Daikon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound mixed red and golden baby beets; 2 tablespoons white balsamic vinegar; 1 tablespoon Champagne vinegar; 1 teaspoon Dijon mustard; 1/4 cup extra-virgin olive oil; 2 tablespoons orange marmalade; Pinch of crushed red pepper; Salt and freshly ground black pepper; 4 ounces mesclun salad greens; 1 bunch watercress, thick stems discarded; 1 cup thinly sliced peeled daikon (4 ounces)

Servings: persons

3/4 pound mixed red and golden baby beets
2 tablespoons white balsamic vinegar
1 tablespoon Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons orange marmalade
Pinch of crushed red pepper
Salt and freshly ground black pepper
4 ounces mesclun salad greens
1 bunch watercress, thick stems discarded
1 cup thinly sliced peeled daikon (4 ounces)

1
Preheat the oven to 400.
2
Wrap the beets in a double layer of aluminum foil and roast for about 1 hour, until tender.
3
Let cool, then peel the beets.
4
Thinly slice the red beets and cut the golden beets into wedges.
5
In a small bowl, whisk the balsamic and Champagne vinegars with the mustard.
6
Whisk in the olive oil in a thin stream, then whisk in the marmalade and season with crushed red pepper, salt and black pepper.
7
Transfer half of the dressing to a large bowl and add the mesclun, watercress and daikon.
8
Toss well and transfer to plates.
9
Add the beets and the remaining dressing to the bowl and toss to coat.
10
Scatter the beets all around the greens and serve right away.

139

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 3/4 pound mixed red and golden baby beets, 2 tablespoons white balsamic vinegar, 1 tablespoon Champagne vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Mixed Green Salad with Beets and Daikon 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!

Mixed Green Salad with Beets and Daikon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions