A vibrant salad combines the earthy sweetness of fresh beets with crisp greens and tangy vinaigrette for a refreshing and healthy dish. It's perfect as a light lunch or a colorful side to brighten up any meal.
Prep Time20 min
Cook Time45 min
Total Time1 hr 5 min
Difficulty
Hard
Tips For Better Flavor
Roast or boil beets until tender for the best texture.
Peel beets while they are still warm to make it easier.
Use a sharp knife to slice beets thinly for an appealing presentation.
Ingredients
0/12
What Makes This Recipe So Good
This salad is vibrant and full of fresh flavors. The natural sweetness of beets pairs beautifully with tangy dressing and crunchy greens. It’s a healthy dish that feels light but satisfying.
Step 1
Lightly heat your oven to 450°F (230°C). Toss the beets with a little oil to coat them lightly, then roast them for about 45 minutes, or until they’re tender when pierced with a fork. Once they’ve cooled down enough to handle, peel off the skins and chop the beets into small cubes.
Step 2
Make the dressing by combining lemon juice, vinegar, honey, mustard, and thyme in a blender. With the blender running, slowly drizzle in half a cup of oil until everything comes together smoothly. Give it a taste and season with salt and pepper to your liking.
Step 3
Grab a bowl and toss your spring lettuce mix with as much dressing as you want, making sure the greens are nicely coated. Rinse the endive leaves, tear them off whole, and pat them dry. Lay three leaves on each plate, pile on some of the dressed greens, then sprinkle the diced beets and some crumbled feta cheese on top. Enjoy!
186
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Perfect Pairings
Serve this salad chilled or at room temperature. It goes well as a side dish with grilled chicken or fish. Adding some crumbled goat cheese or toasted nuts can bring extra richness and crunch.
Leftover Tips
Store leftovers in an airtight container in the fridge. The salad is best eaten within 2 days for freshness. Keep dressing separate if possible to avoid sogginess.
Frequently Asked Questions
Can I use pre-cooked beets instead of roasting fresh ones?
Yes, pre-cooked beets can save time. Just peel and dice them before adding to the salad.
How do I peel roasted beets easily?
Once cooled, rub the skins off with your fingers or a paper towel; they should come off easily.
Can I substitute the vegetable oil in the dressing?
Yes, you can use olive oil or another mild oil, but it may slightly change the flavor.
How long can I store the salad after assembling?
It’s best eaten fresh, but you can refrigerate leftovers for up to 1 day.
Is there a way to make this salad vegan?
Simply omit the feta cheese or replace it with a vegan cheese alternative.
Can I prepare the dressing in advance?
Yes, the dressing can be made a day ahead and kept refrigerated in an airtight container.
What can I use if I don’t have Belgian endive?
Romaine or radicchio leaves make good substitutes for the endive.
How do I prevent the greens from getting soggy?
Dress the greens just before serving to keep them crisp and fresh.
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