Ignoring Winter With a Kickin’ Beet Salad


There is a never-ending pile of snow on our front lawn these days (knee high as of yesterday!) that seems to be in a cycle of fall-freeze-melt into slush-refreeze-etc, thus is winter in New England (sigh). In an effort to combat this dread cycle and take advantage of all the nice looking citrus and produce flanking the market these days, I decided to make a beet salad. The salad is really simple, and even more so if you cheat and buy the already roasted & peeled beets (Trader Joes and WholeFoods carry them in the refrigerated produce section). It’s a good solution if you like beets and saves you the trouble of staining your hands a nice magenta hue while you’re trying to peel a fresh roasted beet. Additionally, unused beets freeze really well in a ziploc bag. In fact, frozen beets are easier to slice paper thin if you like the whole carpaccio vibe (which would be great for this salad application). Here are the ingredients (feeds 2):

4-5 small roasted beets, sliced

handful of washed greens – I used the watercress pictured up top

Sliced citrus of choice – I used kumquats because I love them

Handful of roasted, salted nuts – I used pistachios (already shelled)

Juice of 1 tangerine (or orange) – I just squeeze this over the top of the salad

Yogurt Dressing (recipe below)


I sliced the beets and laid them flat on a plate, topped with all the other ingredients above. It’s a really pretty dish, so good to serve to company if you are the entertaining type. A lot of beet salads usually involve a soft cheese of some sort – maybe goat or feta – but I was thinking to go for something a little different, so I made the following dressing. The measurements are approximate since this was sort of an experiment:

3 tablespoons of non-fat plain yogurt

Juice of 1/2 lemon + more to taste (I used 3/4 of a lemon)

1 teaspoon chopped fresh parsley

1 heaping teaspoon dijon mustard

Pinch of salt

Just combine the above ingredients in a bowl, mix well and drizzle on the salad. The result was a gorgeous, citrus-y, tangy dressing and it went beautifully with the slight pepper of the watercress and the mellow sweetness of the beets. Definitely kicked the winter blues in the @ss with this one !

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