Beet Salad Recipe Video

Beets are a treat any time of year, but especially in winter when other fresh produce is harder to find. Chef Maxwell shares a recipe for a healthy and colorful salad.

Summary

Preparation Time35 MinCooking Time20 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Beets2 Large, boiled (with greens)
 Onion1⁄2 Cup (8 tbs), diced
 Salt and pepper1 Teaspoon (to taste)
For the dressing
 Apple cider vinegar1⁄4 Cup (4 tbs)
 Garlic2 Teaspoon, minced
 Dijon mustard2 Teaspoon
 Mint leaves2 Teaspoon, minced
 Peanut oil3 Teaspoon
For garnishing
 Goat cheese1 Small, sliced
 Walnuts1⁄4 Teaspoon, crushed

Nutrition Facts

Serving size

Calories 266 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.8%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 3.9 mg

Sodium 768.6 mg32%

Total Carbohydrates 47 g15.6%

Dietary Fiber 13.4 g53.6%

Sugars 31.6 g

Protein 9 g18.3%

Vitamin A 6.4% Vitamin C 42.1%

Calcium 12.2% Iron 21.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a pot of boiling water on heat, chop the leaves of the beets and add them to the pot for blanching for 30 seconds. Once done, immediately remove the leaves and transfer them into a bowl of ice water and set aside.
2. On a chopping board, place the boiled beet and chop it into 1 inch cubes and set aside.

MAKING
3. For the dressing: In a bowl, add and combine the apple cider vinegar, garlic, mint and dijon mustard. Whisk well.
4. Pour in the peanut oil and continue whisking. Once done, divide the dressing into two bowls.
5. Take 1 bowl, add the beets, onions and toss until well coated. Set it aside for 3 minutes.
6. Take the other bowl and add 1 finely chopped blanched beet greens and mix until well combined.

FINALIZING
7. Take a serving plate, place one blanched leaf. Take a biscuit cutter and place it in the center of the leaf. Add about 2 tablespoon of the beet-vinaigrette mixture into the biscuit cutter. Top this with the marinated beet greens dressing. Place one slice of the goat cheese over the beet salad and remove the biscuit cutter.

SERVING
8. Serve this beet salad garnished with some walnuts and extra dressing on the side.
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