If you’re looking for a great fall salad recipe, this is it. Beets seem to be one of those foods you either love or hate. I don’t particularly love them, but I think they’re great when you pair them with complementary foods.
This beet salad recipe also has other veggies like romaine lettuce, radish, green onion, and tomato. It’s a bright, colorful salad that meshes perfectly with a homemade balsamic vinaigrette dressing. Make sure you get some good extra virgin olive oil and a good balsamic vinegar. I like to have two bottles of EVOO on hand–a middle-of-the-road bottle that I use for cooking (like Trader Joe’s or Colavita) and a higher-end one (like Frantoia Barbera) I use for dips and dressings.
So without further ado, here’s my healthy beet salad recipe!
|Prep Time||Cook Time||Serves|
- 2 cups organic romaine lettuce
- 2 beets
- 1 radish
- 1 green onion
- 1 tomato
- 1 T balsamic vinegar
- 2 T olive oil
- 1 tsp. oregano
- 1 tsp. Splenda brown sugar
- 1/4 tsp. salt
Whisk together the ingredients for the dressing and refrigerate while you prep the salad. Peel the radish and beets and dice them up along with the green onion and tomato. Rinse and cut your romaine and separate it equally into two bowls. Add the other vegetables and top with the dressing.
182 calories, 13.5 g fat, 10 g carbs (3.5 g fiber), 2.5 g protein, 201 mg sodium