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Winter Beet Salad

Winter Beet Salad

Beet Salad

  • 1 1/2 pounds beets
  • 1 5 ounce container of organic spring mix
  • 1/2 a shallot – thinly sliced
  • Crumbly Feta
  • 1/2 cup of candied pecans
  • Olive oil
  • Reduced Balsamic Vinegar
  • Beets are around year round but winter is prime time for baby beets which are more tender and sweeter. 
  • Cut off tops and wash beets.  Place the beets on a piece of tin foil, add a drizzle of olive oil and wrap them up.  No need to peel them because when they come out of the oven the skins will slide right off.
  • Line a baking sheet with foil and place packets on baking sheet.  Place into a 400 degree oven  for an hour or so.  You want them to be fork tender.
  • Let them sit for about 15 minutes after you take them out of the oven.  For this part you want to wear gloves because beets stain big time.  You want to unwrap them over the sink and with your fingers just slide the skin off.  It’s that simple.
  • Cut beets into bite size pieces.
  • To assemble the salad. I used a spring mix but you could also use baby spinach or kale.
  • Next goes the beets.
  • Next add your cheese.  I used feta but crumbly blue cheese or a goat cheese like Chevere would also be great in this salad.
  • I added thinly sliced shallots to the salad.  Shallots have a more delicate onion flavor.
  • For some crunch I added candied pecans.  I rough chopped these. They are delicious – sweet, salty, nutty.
  • Lightly drizzle extra virgin olive oil and reduced balsamic vinegar over salad. You can make reduced balsamic vinegar by slow cooking the vinegar on the stove top but having store bought  in your pantry makes things so easy.  It’s sweet and syrupy and is a nice compliment to many recipes.
  • There you have it! A winter beet salad. Nutritious, simple, and the perfect color palette for our Galentine’s theme.


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