5 from 6 votes
Beet Salad Recipe
Beet Salad is a show-stopping dish that’s as flavorful as its bold colors suggest.
Prep Time
15 mins
Total Time
15 mins
Servings:
6
servings as a side dish
Calories:
259 kcal
Course:
Side Dish, Salad
Cuisine:
American
Ingredients
Beet Salad:
- 6 oz baby spinach fresh
- 6 oz mixed greens
- 3 beet cooked and diced into 1-inch cubes
- 1/2 cup pine nuts
- 1/2 cup goat cheese crumbled
- 1/2 cup pomegranate seeds
Balsamic Vinegar Salad Dressing:
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons orange juice freshly squeezed
- 1 tablespoon lemon juice
- 2 tablespoons honey or maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper ground
Instructions
Salad Dressing:
- Add dressing ingredients to a medium-size bowl. Whisk to combine.
- Store in a mason jar in the fridge if not using immediately. Shake before using it.
Cup of Yum
Beet Salad:
- Add salad ingredients to a plate, starting with the spinach and greens, top with the dressing.
- Toss and serve.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
183mg
(8%)
Potassium
460mg
(10%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
3201IU
(64%)
Vitamin C
22mg
(24%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings as a side dish
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 183mg | 8% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3201IU | 64% |
| Vitamin C | 22mg | 24% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.