Beet salad

Beet Salad

I fell in love with beet salads long ago when the best way to prepare a beet was to steam it for an hour.  Since that salad took so long to prepare, we only ate it on special occasions. Several years ago I noticed something new (to me): packages of prepared beets in the refrigerated produce aisle.  Love Beets and O Organics are two brands I’ve enjoyed.

My current favorite beet salad has five ingredients: beets, pecans, feta cheese, traditional balsamic vinaigrette, and salad greens.

For years I made this salad with plain pecans. I recently started using Sweet and Spicy Pecans, which makes the salad even better.  Since these pecans keep well, I make a double batch so I’ll have some on hand. If you’re making Sweet and Spicy Pecans, allow an hour and 10 minutes (10 minutes to prepare and one hour to bake).

If you need to make the Traditional Balsamic Vinaigrette, add another 5 minutes to your preparation time.

Serves: 4

Active time:  10 minutes                 Total time: 10 minutes

Specialized One-Butt Kitchen Utensils

  • This Salad Bowl comes with tongs and a bamboo lid that can also serve as a cutting board. The tongs fit into the lid for storage.  What a brilliant design!



Slice the prepared beets into bite-sized pieces.

Place the salad greens in a large bowl. Pour a small amount of vinaigrette over the greens and toss to lightly coat the salad.

Divide the salad onto individual salad plates or bowls. Top with the sliced beets, pecans and crumbled cheese. Drizzle additional vinaigrette over each serving as a garnish.




  1. Incredible! I’ve never known what to do with beets. Thanks for this.

  2. Delicious, Mary! I’m sure I’ll be back to this one when I need an easy salad for entertaining.

  3. Yum! Beets and pecans are two of my favorites!! Definitely making this recipe! Thank you!


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