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.


★★★★★ 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

How to Make Golden Beet Salad


  1. Simmer beets until barely tender. Cool. Trim and remove skin. Cut into strips.
  2. Mix vinaigrette with the mustard if desired - or you can just put the mustard on the salad when you pour on the dressing1
  3. Toss beets, onions, spinach/arugula mix and dressing together. Garnish with pine nuts and feta.

Printable Recipe Card

About Golden Beet Salad

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

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