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SideChef
Recipes
Appetizers
Warm Beet Salad with Fruit and Nuts

14 INGREDIENTS • 5 STEPS • 23MINS

Warm Beet Salad with Fruit and Nuts

Recipe

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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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.
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

23MINS

Total Time

$1.47

Cost Per Serving

Ingredients

Servings
2
us / metric
Olive Oil
2 Tbsp
Olive Oil
Beet
2
Beets, chopped, peeled
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
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
4 Tbsp
Oranges, chopped
Apple
4 Tbsp
Apples, chopped
Almonds
2 Tbsp
Almonds, chopped
or Pumpkin Seeds or Sunflower Seeds
Raisins
2 Tbsp

Sponsored

Sun-Maid Raisins, chopped
Ricotta Cheese
4 Tbsp
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
Love This Recipe?
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Warm Beet Salad with Fruit and Nuts
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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 Instructions

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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 Oranges (4 Tbsp), Apples (4 Tbsp), Almonds (2 Tbsp), and Sun-Maid Raisins (2 Tbsp).
step 4 Top beets and greens with Oranges (4 Tbsp), Apples (4 Tbsp), Almonds (2 Tbsp), and Sun-Maid Raisins (2 Tbsp).
step 5
Topped it with some Ricotta Cheese (4 Tbsp) and drizzle with Honey (1/2 tsp).
step 5 Topped it with some Ricotta Cheese (4 Tbsp) and drizzle with Honey (1/2 tsp).

Tags

Appetizers
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Vegetarian
Quick & Easy
Salad
Spring
Side Dish
Summer
Vegetables
Winter
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