Beet Salad

By The Culinary Chase | November 16, 2011 |

I love creative salads.  Simple ingredients but when mixed together – a taste sensation!   Beets are an excellent source of folate (produces and maintains new cells) and manganese (keeps your bones strong and healthy) and a good source of potassium (helps muscles and nerves), dietary fiber and vitamin C.  This dish excites all the senses and does not disappoint.  Enjoy!


adapted from Chef Paul McCabe

16 small beets
1 tablespoon olive oil
1 tablespoon white wine vinegar
sea salt and freshly ground pepper
1 cup organic plain yogurt (you can also use sour cream)
1/4 cup unsalted pistachios, roasted
1 orange, segmented
1 – 2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
Blue cheese, crumbled (optional)
3/4 cup baby arugula (rocket)

In a baking dish, toss the beets with the canola oil and vinegar season with salt and pepper. Cover with foil and bake in a 180c (350f) oven for 30 minutes, or until tender. Let cool, then peel and quarter the beets. Transfer the beets to a bowl; if using golden and red, put them in separate bowls.

In a bowl, whisk the vinegar with the olive oil and toss the beets, pistachios, oranges, arugula and cheese with the vinaigrette, season with salt and pepper. Spread the yogurt on the bottom of the plates and top with the salad.

The Culinary Chase’s Note: The flavors here were amazing and I will definitely make this again!    

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8 Comments

  1. Peter M on November 16, 2011 at 22:51

    Oh Mama…those bi-coloured beets are gorgeous and you tastefully dressed them in this salad.



  2. The Culinary Chase on November 17, 2011 at 00:16

    Thanks Peter…this salad rocks! 🙂



  3. Nicole Gamble on November 21, 2011 at 18:30

    Great recipe ! I made it! It`s delicious!!! Thanks for sharing!



  4. The Culinary Chase on November 21, 2011 at 19:00

    Thanks Nicole! And happy to hear you made it. Cheers!



  5. Linda Shapiro on November 22, 2011 at 22:07

    How many servings as a side salad would this recipe make?



  6. The Culinary Chase on November 23, 2011 at 16:59

    Linda, aim for 4 to 6 depending on size of plate or bowl you plan to use. Cheers!



  7. Anonymous on March 24, 2012 at 08:43

    Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. http://www.gourmandia.ca and http://www.coffeefashion .com also have interesting recipes that you’ll surely want to try!



  8. The Culinary Chase on March 24, 2012 at 13:08

    Thanks Anon! The colors and flavors of this dish here are hard to resist. Cheers!