Favorite Beet Salad with Apple Cider Dressing
User Reviews
5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4
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Calories
272 kcal
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Course
Salad
-
Cuisine
gluten-free
Favorite Beet Salad with Apple Cider Dressing
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This beet salad features steamed beet chunks served over mixed greens with a tangy apple cider vinegar dressing. The dressing blends olive oil, Dijon mustard, honey, and spices, complementing the earthiness of the beets. Optional ingredients like red onion, pecans, and goat cheese add crunch and creaminess, making it a versatile salad for a light meal or side dish.
Description
The Favorite Beet Salad with Apple Cider Dressing begins by steaming peeled and chopped beets until tender. The dressing combines olive oil, apple cider vinegar, Dijon mustard, honey, and seasonings, shaken until smooth. When ready to serve, the salad is assembled with a bed of mixed greens topped with the cooled beets, chopped red onion, pecans for texture, and soft goat cheese for creaminess. The beet’s natural sweetness balances the tangy, slightly sweet dressing, while the greens add freshness. This salad works well as a starter or side and offers a pleasing mix of textures and flavors.
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Ingredients
- 2 pounds beet
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 heaping tablespoon honey
- salt
- black pepper
- 6 ounces mixed greens
- 1/2 cup onion red, chopped
- 1/2 cup pecans optional, chopped
- 2 ounces goat cheese soft, chevre
Instructions
- To prepare the beets, peel them (if desired) and then cut them into 1-inch chunks for fast cooking. Fill a saucepan with an inch of water, then add a steam basket over that. Place the chopped beets in the steam basket and bring the water to a boil over high heat. Once boiling, cover the pan with a lid, lower the heat to a simmer, and steam the beets until they are easily pierced with a fork, about 15 to 20 minutes. The smaller you cut the beets, the faster they will cook.
- While the beets are cooking, prepare the dressing. In a 12 ounce mason jar with a lid, combine the olive oil, vinegar, mustard, honey, and a pinch of salt and pepper. Secure the lid on the jar, then shake vigourously until the dressing looks smooth and uniform. Taste the dressing and adjust the seasoning to taste, adding a little more honey if desired.
- When the beets are tender, set them aside to cool. When you're ready to serve the salad, start with a bed of leafy greens and then add the beets, chopped red onion, crumbled goat cheese, and pecans if using. Drizzle the dressing over the top and toss to coat well. Serve right away.
- Leftover dressing, beets, and greens can be stored separately in an airtight container in the fridge for up to 5 days. The greens will be soggy if you store them with the beets or dressing, so make sure to keep them dry.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
7mg
(2%)
Sodium
256mg
(11%)
Potassium
839mg
(18%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
704IU
(14%)
Vitamin C
22mg
(24%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 7mg | 2% |
| Sodium | 256mg | 11% |
| Potassium | 839mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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