The best Beet Salad recipe you’ll ever make

Beets are the latest food trend, and with good reason. They’re rich in nutrients like potassium, fiber, and B vitamins. The best part? Beets are delicious! This beet salad recipe is easy to make ahead of time so you can store it in the fridge for days to come.

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6-8 beets

Beets are the star of this salad, so you’ll want to make sure you have enough. I like to buy around six or eight beets in total (two per person). You can always cook more than you need and save them for later, but they won’t keep forever so don’t go overboard!

Once they’re cooked and cooled, slice each beet into thin rounds with a sharp knife or use a mandolin if you have one. Place these slices in an airtight container (like a Tupperware) with some paper towels on top; this helps absorb any excess liquid from the beets as well as keeps them fresh longer because it prevents them from drying out before using again later in your recipe prep process.

8 ounces feta cheese, crumbled

• Crumble the feta cheese.
• Measure out 8 ounces of crumbled feta cheese, which is about 3/4 cup. If you don’t have a scale, use a measuring cup to measure out 1/2 cup of crumbled feta and then add more until you get to 8 ounces.
• Why is it good for me? Feta contains calcium, protein and vitamin B12; it also has less fat than other types of cheese (only 1 gram per serving!).

1/2 cup toasted walnuts, chopped

• 1/2 cup toasted walnuts, chopped
• The best thing about this salad is that you can swap out the beets with whatever seasonal root vegetable you have on hand. It’s also a great way to use up any leftover roasted veggies (I’m thinking carrots or sweet potatoes). The dressing is super simple: just olive oil, red wine vinegar and lemon juice with some salt and pepper tossed in at the end.

3 tablespoons extra virgin olive oil

Extra virgin olive oil is a healthy fat, and it’s good for your heart. It also helps protect against certain types of cancer, as well as Alzheimer’s Disease and dementia. Olive oil contains oleocanthal which has been shown to reduce inflammation in the brain by blocking the enzyme cyclooxygenase-2 (COX-2), which causes pain and swelling in tissues throughout our bodies.

In addition to being delicious, olive oil is great for your skin! It can help reduce wrinkles and fine lines by helping keep moisture locked into cells so they stay hydrated longer than usual–and we’ve all seen how dry hands look after washing dishes without gloves on hand!

2 tablespoons fresh lemon juice

In a small bowl, combine the lemon juice, olive oil and salt. Whisk until well combined.

In a large bowl toss together the beets with the dressing until evenly coated. Add the arugula and toss again to coat evenly. Transfer to serving plates and garnish with fresh mint leaves before serving

1/2 teaspoon balsamic vinegar

1/2 teaspoon balsamic vinegar

Balsamic vinegar is a staple in any good salad dressing. It adds a tartness to the salad and can be substituted for red wine vinegar or pomegranate molasses, depending on your preference.

This beet salad is the perfect way to eat your vegetables.

This beet salad is the perfect way to eat your vegetables. I don’t know about you, but when I’m not feeling like eating my greens (or any other vegetable for that matter), all I can think about is how much better it would taste with some bacon on top. But beets? Beets are a little different.

I’ve always hated beets–they’re so bitter! But this recipe makes me want to love them. It’s got everything: shredded carrots and red cabbage, green onions that add crunch and freshness, feta cheese for tanginess…and then there are those roasted golden beets in their sweet-tart dressing drizzled on top of everything else like a crown jewel! It’s so good!

Conclusion

This beet salad is the perfect way to eat your vegetables.

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