My Favorite Beet Salad

Confession. I am not a salad gal. Nine times out of ten, I am not going to order a salad at a restaurant, and there are very few exceptions to this rule. My Favorite Beet Salad is the only salad I find myself craving. A gorgeous bed of spinach or arugula is the perfect carrier for tender, earthy beets, creamy goat cheese, stately walnuts, and sweet and tangy homemade honey mustard dressing.

Dressing

My favorite dressing for this dish is a super simple, three ingredient honey mustard. It doesn’t have to be complicated to be delicious and the perfect compliment to a nourishing salad. All you need is mustard, honey, and olive oil.

• Mustard: I love using a whole grain Dijon mustard for a little bite, but use your favorite mustard!
• Honey: I recommend you choose a honey with a good drizzle consistency rather than a solid or crystalized raw honey. This will be better for creating a homogenous dressing and even distribution on your salad.
• Olive oil: choose a high-quality olive oil because the flavor of your olive oil will be present

Protein

This is my baseline for my salad. I recommend  enjoying this salad as is on the side of your main dish, or add a protein to create a more satiating, well-balanced meal. My favorite protein additions include grilled chicken, seared salmon or tuna, roasted chickpeas, or marinated tofu.

Beets

I wouldn’t normally call out our star ingredient because I would NOT recommend substituting the star of the show for anything else BUT… I know beets are controversial. For my beet-haters or beet-on-the-fencers, try golden beets. I love the earthy, rich flavor of a red beet, but golden beets are much milder in flavor. Also, these beets are boiled in salted water and lightly tossed in butter, so maybe just give them a try before shying away from these nutrient powerhouses. Bonus, they make your pee pink, and that’s super fun.

My Favorite Beet Salad

Yield: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

My Favorite Beet Salad features a bed of spinach, earthy beets, creamy goat cheese, stately walnuts, and a tangy honey mustard dressing.

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Ingredients

Salad

• 1 lb beets
• 2 oz honey goat cheese
• ¼ red onion
• 3 cup spinach or baby arugula
• ½ cup walnuts
• 1 tbsp sea salt
• 1/2 tbsp butter

Dressing

• 1 tbsp honey
• 1 tbsp mustard of choice, Dijon recommended
• 1 tbsp olive oil

Instructions

1. Prepare the vegetables. Rinse the greens, and vigorously scrub the beets clean and cut off the base and root. Quarter the beets, slice the red onion into thin wedges, removing the root and outer layers. Roughly chop greens.
2. Add the beets and salt to a pot and cover with water. Place over high heat and cover, bringing the beets to a boil. Boil for 20-25 minutes, or until the beets are fork tender.
3. While the beets are boiling, prepare the dressing. In a small bowl, whisk together honey, mustard, and olive oil.
4. Once the beets are cooked, strain them and return to the pot. Toss in butter and an additional pinch of sea salt.
5. Add the greens to a large salad bowl, and top with the cooked beets, goat cheese, red onion, and walnuts. Drizzle with the honey mustard dressing and toss just before serving.

Nutrition Information

Serving Size 3 cup
Amount Per Serving Calories 211Total Fat 14gCarbohydrates 18gFiber 4gProtein 6g

Nutrition information isn't always accurate