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 mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Appetizer/meal, Salad
Cuisine: Can be nut-free, Clean eating, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 298kcal
- 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)
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.
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