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Recipes
Warm Beet Salad with Fruit and Nuts
Recipe

14 INGREDIENTS • 5 STEPS • 23MINS

Warm Beet Salad with Fruit and Nuts

4.3
3 ratings
Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Beets are sautéed in some olive oil with salt and pepper. Simple. They taste similar to the way they do when they’re roasted, with a little less crunch. But, they still retain that kinda crispy outside, tender inside quality that I love for food to take on. This salad feels simple and light; bright, but with depth. Perfect for a warm spring day.
23MINS
Total Time
$1.47
Cost Per Serving
Ingredients
Servings
2
US / Metric
Olive Oil
2 Tbsp
Beet
2
Beets, chopped, peeled
Salt
to taste
Lemon
1
Lemon, juiced
1 Tbsp juice per 2 servings
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Honey
1/2 tsp
Honey
or Maple Syrup
Fresh Parsley
1/4 tsp
Fresh Parsley, chopped
Beet Greens
1 bunch
Beet Greens, de-stemmed
Orange
1/4 cup
Orange, chopped
Apple
1/4 cup
Apple, chopped
Almonds
2 Tbsp
Almonds, chopped
or Pumpkin Seeds or Sunflower Seeds
Raisins
2 Tbsp
Raisins, chopped
Ricotta Cheese
1/4 cup
Ricotta Cheese
or Silken Tofu, Sweetened, If Desired
Nutrition Per Serving
VIEW ALL
Calories
275
Fat
21.3 g
Protein
4.7 g
Carbs
18.7 g
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Warm Beet Salad with Fruit and Nuts
Save
author_avatar
De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Heat the skillet, add Olive Oil (1 Tbsp) and add the Beets (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
step 1 Heat the skillet, add Olive Oil (1 Tbsp) and add the Beets (2), Salt (to taste), and Ground Black Pepper (to taste). Cook over medium-low heat for about 10 minutes, or until the beets are tender, stirring occasionally.
step 2
Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
step 2 Add the Beet Greens (1 bunch) and wilt down, about 3 minutes.
step 3
Whisk the juice from Lemon (1) through Fresh Parsley (1/4 tsp), stream in Olive Oil (1 Tbsp), and whisk in Balsamic Vinegar (1 Tbsp). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 3 Whisk the juice from Lemon (1) through Fresh Parsley (1/4 tsp), stream in Olive Oil (1 Tbsp), and whisk in Balsamic Vinegar (1 Tbsp). Taste and adjust Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 4
Top beets and greens with Orange (1/4 cup), Apple (1/4 cup), Almonds (2 Tbsp), and Raisins (2 Tbsp).
step 4 Top beets and greens with Orange (1/4 cup), Apple (1/4 cup), Almonds (2 Tbsp), and Raisins (2 Tbsp).
step 5
Topped it with some Ricotta Cheese (1/4 cup) and drizzle with Honey (1/2 tsp).
step 5 Topped it with some Ricotta Cheese (1/4 cup) and drizzle with Honey (1/2 tsp).
Tags
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Appetizers
American
Gluten-Free
Lunch
Date Night
Healthy
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
Winter
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