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May 13, 2006 10:47 PM

beet salad

  • m

My basic recipe for beet salad is getting boring. Basically, it has roasted beets, feta or blue cheese, optional nuts, but no greens. I need a new dressing idea to liven up this mix. Any suggestions would be welcome. Thanks!

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  1. 2 good options:
    The orange route. Make a vinaigrette of orange juice and olive oil (1 to 1, as orange has the sweetness) and some grated orange zest. Use this on your beets, roasted as you mentioned, place them on a bed of baby spinach and top with some toasted chopped walnuts.
    The walnut route. Make a vinaigrette with sherry vinegar and walnut oil (1 vinegar to 3 oil). Start with a tablespoon or so of chopped shallot, add a pinch of salt, a 1/4 tsp. of dijon mustard, then the vinegar. Let sit for 15 minutes before proceeding with the oil. Toss vinaigrette with your beets, place on a small bed of mixed greens (I prefer a sweet blend to Spring mix) and top with both chopped toasted walnuts and goat cheese. I also like to mix some blanched asparagus pieces in with this salad.
    Hope that helps.
    Oh and btw...I like a healthy grinding of pepper on each of these.

    1. roast them, skin and slice,dress with balsamic vinegar mixed wirh Boyajain orange oil and a chiffonade of fresh mint. serve cold.yummy

      1. I made the beet salad linked below for dinner last night and it was delicious. Definitely seek out the pistachio oil as it adds a wonderful flavor, but other oils will work, too.


        1. For a heartier salad that works as a light meal, I like roasted beets, French lentils, walnuts, feta and arugula w/ a basic vinaigrette. I always feel very satisfied and healthy after eating this...

          I too am a fan of beets w/ oranges. Very nice served chilled w/ asparagus and some fresh dill.

          1 Reply
          1. re: Carb Lover

            My usual salad is similar to carb lover's, except I use baby spinach and goat cheese, and sometimes add hard boiled eggs. When I'm not using a basic red wine or sherry vinegar dressing, I really like a sweet poppyseed dressing on my beets-- Brianna's brand is my current favorite.

            Sometimes I serve it warm by sauteeing the cubed roasted beets with the lentils in a saute pan until warmed through, with walnut (or olive) oil and sherry vinegar. Then I slide it onto the spinach, and top with either a round or two of goat cheese that I have coated in crushed almonds and warmed in a saute pan, or a fried egg. I don't dress it beyond the oil and vinegar in the saute pan with the beets and lentils.

          2. I made a salad last weekend with fresh roasted beets from the farmers' market and avocado. Both were cubed and tossed in a fig balsamic vinaigrette with shallot, and served over butter lettuce, crumbled with goat cheese. It was a really nice salad.

            4 Replies
            1. re: DanaB

              I picked up some fig balsamic vinegar that I have yet to use. Would you be willing to provide your vinagrette recipe?

              1. re: Funwithfood

                Likewise...I've had a bottle sitting in my pantry for a year now and haven't touched it.

                1. re: Funwithfood

                  I didn't really use a recipe -- I pretty much made it to taste with salt, minced shallot, a little dijon mustard, the fig basalmic vinegar, and olive oil, with typical proportions for the vinegar and oil. I find when I make a dressing with balsamic vinegar, I need to use a little less oil than with more acidic vinegars, but other than that, I usually mix the shallot (maybe about a T.), a shake or two of salt and the dijon (maybe about a tsp.), then add a couple of tablespoons of vinegar and whisk, then add oil by droplets to taste.

                  1. re: DanaB

                    Have you used it for anything else. I'm really looking to do something with it, but a vinaigrette isn't getting me excited for some reason.