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Beet Garden Salad

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Flexitarian

Garden fresh beets, carrots and greens – the start of my garden salad.

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 This time of year can be delightful time to make fresh salads using the goods from your own garden or other’s gardens.  This was my first year having a garden high in the Rocky Mountains. What did great are root vegetables and greens.  So lots of great salads. 

We have tons of carrots, that taste so great, they are an absolute treat to eat. 

This salad included all colors of beets, shredded carrots, added colored peppers, and tomatoes to my beet greens and lots of arugula.

Salad dressing is key – here’s an easy one!  

Which diet is this Beet Garden Salad suitable for?

Vegan – Yes

Gluten-free – Yes

Dairy-free – Yes

Egg-free – Yes

Nut-free – Yes

Paleo and Keto friendly

So easy and so delicious!

ENJOY!

How to store Beet Garden Salad:

Best to store the salad without salad dressing. Then add the salad dressing just before serving.

GALLERY

Slice cooked beets. These are beauties from my garden!
Toss Salad with Whipped Dressing and add vegetable and pecan toppings. ENJOY!

Pair this with:

As a dessert with a meal:

With other HEALTHY TREATS! More healthy desserts to serve with:

Why Did my Beet Garden Salad fool proof?

Beet Garden Salad – Roast the beets the night or two before. Peel and cut up the day you are making the salad.

Healthy Eats!: Beet Garden Salad

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Beet Garden Salad

Lively Life
This is an everything Garden Salad – you can mix in any vegetables you have. Here I am showing it with Beets, and Carrots straight out of my garden. Added tomatoes and colored peppers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Salad
Cuisine Dinner, Lunch, salad, Salad Dressing
Servings 6 people

Ingredients
  

  • 3 cups arugula
  • 3/4 cup bitter greens like Beet Greens! (optional)
  • 2 Beets Bake at
  • 1 cup tomatoes sliced
  • 2 carrots shredded
  • 2 red or orange peppers
  • 1/2 cup pecan pieces
  • 1/2 red onion sliced thinly

Salad Dressing

  • 1/2 lemon or 1.5 tbsp apple cider
  • 2 tbsp olive oil
  • 1/2 tsp dijon mustard
  • salt and pepper to taste

Instructions
 

  • Bake beets (I like to do this a night or two before), depends on size at 400oF (200oC) for 40-60 min. Put a little water and lid on.
  • Slice tomatoes, peppers, onions. Grate carrots
  • Whip dressing in a mug.
  • Put dressing on greens and toss.
  • Then add vegetable toppings and pecan pieces ontop. ENJOY!
Keyword salad, salad dressing

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