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!
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!
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.
Beet Salad Recipe
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.