Golden Beet Salad

Carolyn Haas


This is adapted from a similar recipe on Epicurious. I served it to a friend who is allergic to the original walnuts and DH doesn't like the original blue cheese. So here we go! Prep time included cooking the beets.

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★★★★★ 1 vote
45 Min
No-Cook or Other


1 bunch
medium size golden beets - about 1 1/4 lbs
1/2 c
vinaigrette salad dressing (i used ken's greek)
1/2 tsp
dijon mustard
2 oz
fresh spinach/arugula mix (i use about half of a bag) you can use only spinach
1/4 c
diced sweet onion
3 Tbsp
pine nuts, roasted in a pan
1/4 c
crumbled feta


1Simmer beets until barely tender. Cool. Trim and remove skin. Cut into strips.

2Mix vinaigrette with the mustard if desired - or you can just put the mustard on the salad when you pour on the dressing1

3Toss beets, onions, spinach/arugula mix and dressing together. Garnish with pine nuts and feta.

About this Recipe

Course/Dish: Salads
Main Ingredient: Vegetable
Regional Style: American