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Closeup shot of a tray with a serving plate of golden and red beets arranged in a decorative pattern with walnuts, fancy greens and creamy dressing and parsley
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5 from 3 votes

Beet Salad with Garlic Lemon Vinaigrette Recipe

A delicious and easy salad of red and golden beets with walnuts, greens and a creamy garlic lemon vinaigrette. Soy-free, gluten-free, can be nut-free.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer/meal, Salad
Cuisine: Can be nut-free, Clean eating, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 298kcal

Ingredients

  • 6 medium beets (any color)
  • 1 tablespoon extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoon vegan mayo (optional)
  • 3 cloves garlic
  • Salt and ground black pepper
  • 3 cups salad greens
  • ½ cup walnuts (lightly toasted, leave whole or chop)
  • 2 tablespoon parsley (chopped)

Instructions

  • Scrub the beets, then place them in a saucepan, cover the tops with an inch of water, and bring to a boil. Lower the heat to simmer, cover the pan, and cook 45 minutes to an hour until tender and a knife inserted in the thickest part of the beet goes cleanly in. Peel when cool enough to handle and cut in thin slices.
  • Place the lemon juice, olive oil, garlic, mayo, if using, salt and ground black pepper in a blender and blend until smooth and creamy.
  • Place the greens on a dish and top with the sliced beets. Strew on the walnuts and pour on some of the vinaigrette. Sprinkle on chopped parsley before serving.

Nutrition

Calories: 298kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Potassium: 1002mg | Fiber: 9g | Sugar: 18g | Vitamin A: 585IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 3mg