Beet Salad Recipe

This beet salad makes a delicious and beautiful starter, side dish, or even a main salad recipe! Colorful and full of flavor, this beet salad is sure to become a favorite!

Beets from addapinch.com

I was never that fond of beets growing up.

To be completely honest, if it weren’t for my husband, I most likely still wouldn’t be eating them. In contrast to my beet-hating childhood, Bart grew up in a family that absolutely loves beets.

His mother would serve them regularly with meals and he even tells of having beet sandwiches! Beet sandwiches! Gracious!

I’m not certain I’m ready to go so far as having one of those, but this beet salad? You betcha!

Beet Salad Recipe from addapinch.com

We ordered one to share when we ate at California Grill at Walt Disney World last week and I admit that I ate more than my fair share of it! It was out of this world delicious and I knew I had to come home and make one to go along with our supper soon!

My beet salad is slightly different from the one we enjoyed there, but just as delicious!

Mine is served with a blend of spring lettuce of spinach, arugula, and even a few beet greens. Then, I added in fresh asparagus spears, and sliced raw beets. If you have them, chopped marcona almonds would be absolutely delicious in this salad, too!

For my dressing, I used my citrus vinaigrette that paired perfectly with the beets and asparagus.

Print Recipe
5 from 1 vote

Beet Salad Recipe

This beet salad makes a delicious and beautiful starter, side dish, or even a main salad recipe! Colorful and full of flavor, this beet salad is sure to become a favorite!
Prep Time10 mins
Total Time10 mins
Servings: 2 - 4
Author: Robyn Stone | Add a Pinch

Ingredients

  • 3 cups spring salad greens mix
  • 1/2 cup beet greens
  • 3-5 asparagus spears
  • 1 raw beet peeled and sliced into thin slices
  • Citrus Vinaigrette

Instructions

  • Wash spring salad greens and beet greens and dry in a salad spinner or with paper towels. Arrange on one serving platter or on individual plates for serving. Add asparagus spears and beet slices to the salad as you are serving.
  • Spoon on citrus vinaigrette as serving.

Enjoy!
Robyn xo

13 comments on “Beet Salad Recipe”

  1. PLEASEPLEASEPLEASE can you do something about the colors on your website??? They are lovely… but they are virtually unreadable to anyone with limited eyesight. (Wait until YOU get older and you will understand!) The pictures are bright and easy to see, but when it comes to the faint gray words and the pale turquoise “click on” links, you lose us entirely. Even when I enlarge the page, it just is all faded out. (Reading what I just typed is next to impossible, and I have enlarged it to the max!)

    So, pay attention, please, talk sweetly to your IT tech, and make it readable! Thank you!!!!

    • Hi Nancy,
      Thank you so much for letting me know the font colors were not as readable as they should be. I apologize. We’ve made the text font darker based on your recommendation and will continue to work with making sure that it is as readable as possible! I really appreciate you and apologize again for any inconvenience!

      Please let me know if you find anything else that would be helpful to you!

      Best,
      Robyn xo

  2. We are a family that adores beets. I grow them each year enjoying the baby greens in salads. I can pickled beets. We roast them. This salad looks delicious. We didn’t get a chance to plant beets last year (first summer on the farm) but the seeds have been bought and we are just waiting for the soil to warm up. I could see this salad being eaten all year long.

  3. My mother always planted a big garden with many different vegetables; but like you, I never like beets when growing up. Last year, I planted a garden and planted beets. Now, I love beets. Beets are nutritious and have more health benefits eaten raw, and I’m sure your salad might be tasty, but I like my beet greens steamed 2-3 minutes with the beets seasoned and roasted. I make a salad of steamed beet greens with sliced roasted beats drizzled with olive oil; sprinkled with feta cheese and walnuts…so good….
    And yes, the font color on the web page needs changing….other than being almost unreadable, it’s way too much like Martha Stewart….

    • Your salad sounds delicious, Betty!

      We’ve updated the font color this morning in response and made it darker for easier reading. Please let me know if you see anything else that you think would be helpful to you.

      Warmly,
      Robyn xo

  4. Is the asparagus raw too?

    • Hi Diane,
      It is. We loved the freshness of all the raw vegetables, but you could roast both the beets and the asparagus, if you prefer. If so, I’d recommend putting both on a sheet pan in a 450º F oven for about 20 minutes. I hope you enjoy it!

  5. I am obsessed with beets! I have make my beet smoothie for the whole family every day and just recently started using the greens for other dishes. This salad is gorgeous!

  6. This is such a pretty salad! The colors are amazing!!!

  7. Yum! I threw in some pine nuts with it for a little extra crunchiness. Never thought to try asparagus raw – it was great! Thanks so much for sharing!

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