Servings
Font
Back
4.0 from 3 votes

Richard Simmons’ Beet Bowl Salad

An interview with Richard Simmons and his healthy, creative recipe for Beet Bowl Salad. Easy vegan modification.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6 servings
Calories: 80 kcal
Course: Salad
Cuisine: American

Ingredients

  • 6 very large beets
  • 2 carrots, peeled
  • 2 celery stalks
  • 1 small cucumber
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons champagne vinegar (use certified gluten free to make GF)
  • 1 tablespoon extra virgin olive oil
  • freshly ground black pepper
  • 2 tablespoons grated Parmesan cheese (omit to make vegan)

Instructions

    Cup of Yum
  1. Remove the greens from the beets, keeping a small portion of the stem and the whole tail intact—this will help keep the natural juices inside the beets. Cook the beets until tender, either by steaming (Richard’s recommendation) or by roasting. Do not boil the beets, they will lose flavor and nutrients. Steaming or roasting is preferable. To learn how to roast beets, click here. If roasting, be sure to turn the beets often so they don't become flat on one side.
  2. To steam the beets, place them in a steaming basket over boiling water. Let them steam for 1-2 hours till tender. Cooking times will vary based on the size of the beets. Test tenderness with a wooden skewer—if it glides quickly to the center of the beet, it’s done.
  3. Once the beets are cooked, peel them. Richard recommends wearing disposable gloves to keep your fingers from staining. I usually peel them under cool running water. Be sure to peel the beets when they’re warm, it’s easier that way.
  4. When the beets are peeled, slice off the tops (stem ends) and bottoms (tails) to make them flat on each side.
  5. Stand the beets up on the flat bottom end and make sure they stand stable/flat and aren’t tilted. If they are tilted, adjust by slicing a little more off the bottom until it stands straight.
  6. Once the beets are peeled and trimmed, let them cool to room temperature, then place them into the refrigerator covered with plastic wrap to chill completely.
  7. When the beets are thoroughly chilled, use a melon baller to scoop out the center portions of the beets to form a “beet bowl.” Leave a wall intact around the sides of the beets and a sturdy base at the bottom, so it will stand up to stuffing.
  8. Dice the scooped out beet pulp into small pieces. Place in a mixing bowl.
  9. Julienne or grate the carrots, then julienne the celery into small, thin pieces.
  10. Peel the cucumber halfway, leaving stripes of skin down the sides of the vegetable. Dice the cucumber into small pieces.
  11. Add the prepared carrots, celery and cucumber to the mixing bowl along with the chopped chives, vinegar and olive oil.
  12. Gently toss the salad mixture till blended. Season with freshly ground black pepper to taste.
  13. Use a small spoon to fill each beet with the dressed, seasoned salad mixture. You will have a little bit of the salad leftover. Eat it. It’s yummy.
  14. Once the beets are stuffed, top each one with a bit of grated parmesan cheese.Serve. You can stuff the beets up to 24 hours ahead and chill in the fridge till ready to serve. Add the parmesan cheese just before serving.
  15. Passover modification: Substitute balsamic vinegar for champagne vinegar. You can make the salad dairy free (vegan/pareve) by omitting the parmesan cheese and lightly salting the filling to taste. Sprinkle the top of each beet with chopped chives instead of parmesan.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 3g (5%) Cholesterol 1mg (0%) Sodium 115mg (5%) Potassium 434mg (12%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3580IU (72%) Vitamin C 7.8mg (9%) Calcium 51mg (5%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 11g 4%
Protein 2g 4%
Fat 3g 5%
Cholesterol 1mg 0%
Sodium 115mg 5%
Potassium 434mg 9%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 3580IU 72%
Vitamin C 7.8mg 9%
Calcium 51mg 5%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.