Beet Salad

     The deep rich colors of beets, red cabbage and carrots tell you this is a nutrient packed powerhouse salad. Enough said on how good for you this salad is...simply enjoy!


Beet Salad
Serves 4-6 
printable recipe

Ingredients: 
2 beets 
1-2 carrots, shredded 
2 cups red cabbage, shredded 
¼ cup raisins 
1-2 T. sunflower seeds

Dressing- 
2 T. extra virgin olive oil 
1 T. lemon juice, fresh 
½ tsp. tarragon or thyme 
Salt & pepper 

Directions: 

Preheat oven to 350° 

1. Peel the beets, slice in half then lay the flat side down on a cutting board, slice the beets in ¼” slices. 

Tip- Wear plastic gloves to protect your hands from staining. I didn't have any today so used a plastic bag, the kind you get in the produce section (not as convenient as gloves). Protect your counter top or cutting board from staining by placing a piece of wax paper down while you peel the beets or repurpose a plastic grocery bag. I used parchment paper on my cutting board when slicing then transferred the parchment paper and beets to a baking sheet.

2. Place the sliced beets on a baking sheet. I like to line the baking sheet with parchment paper for easy clean up. Toss the beets with a small amount of cooking olive oil. Sprinkle with tarragon or thyme leaves, salt and pepper. Bake for about 30 minutes. Allow to cool on the pan. 

3. Transfer the beets to a cutting board. I transfer them on the parchment paper to protect the cutting board from staining. Rough chop the beets into small pieces. 

4. In a large glass or ceramic bowl add the grated carrot, red cabbage, raisins and beets. Can you guess why glass or ceramic? Yes, plastic will stain. In a small bowl whisk together the dressing ingredients. Pour the dressing over the salad and toss to combine. Sprinkle the sunflower seeds on top. If needed, season to taste with more herbs, salt & pepper.

Although you can eat this salad right away, it is really good if you allow it to chill for awhile before serving. 

Variation: serve this beet salad on top of arugula or other salad greens.