Mixed Green Salad with Beet Puree and Herb Vinaigrette

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Mixed Green Salad with Beet Puree

A simple nutritious salad full of superfoods as a starter for any meal or when you have relatives over for the holidays.

mixed green salad with toasted walnuts, feta cheese, roasted red beet puree and creamy herb dressing on a white plate

GIVE ME SOME GOOD BEETS!

The saying goes that you should eat your greens.  In this case we are promoting the ideology of eating more beet salad!  (In moderation of course)  This root vegetable has some impressive stats like low calories, but high in folate.  It is a natural antioxidant that helps to cleanse the body and remove toxins from the bloodstream.  They lend fiber to your diet plus a host of vitamins and minerals such as vitamin C, vitamin B6, magnesium, potassium, manganese and folate.  According to the National Institutes of Health, certain groups have been identified as potentially high risk for folate deficiency.  These are pregnant women, women of child bearing age, alcohol disorders, celiac disease and inflammatory bowel disease (IBS).  Studies have shown that folate has been linked to reducing the risks of different cancers, autism, stroke and cardiovascular diseases.

I love salads, but I hate boring salads.  This is a different way to enjoy beets which are a healthy part of a balanced diet.  I love adding nuts and cheeses to raw salads to change it up.    In this beet salad, we paired beet puree with our creamy herb vinaigrette to mix up the earthiness with some bright herbs and citrus.

*CrossEat Tip: Nuts have a tendency to get stale and/or rancid if not stored properly.  They are not cheap.  For most recipes, you only need a small amount. To preserve the longevity of your nuts, store in your freezer or use them in other recipes.


creamy herb dressing in mason jar
CREAMY HERB VINAIGRETTE

BEET PUREE

ROASTING THE BEET(S)

Preheat oven to 350F.  Remove the stalk if any from the beet.  Cut 1/4″ off the top and bottom so the beet can sit flat.  Wash the beet in cold water, but do not dry.  Line a 9×9 baking pan with tin foil.  Place beet in the pan.  Drizzle beet with 1/2 teaspoon extra virgin olive oil.  Pour 1/4 cup cold water into the pan.   Cover tightly with tin foil and place into the oven.  Cook for 1 hour 30 minutes.

Remove the pan from the oven and let it sit for 15 minutes.  Very carefully remove the foil.  There may be hot steam coming out of the pan.  *Once the beet is cool enough to touch, peel the outer skin off by hand.  It should come off easily.

*Tasting Notes: If you want to skip the puree, chill the roasted beets then cut in thin sliced bit sized pieces and add to the salad.

*CrossEat Tip: Fresh beet leaves are edible and nutritious.  Treat them similar to kale by cutting the leaves then toss with some extra virgin olive oil, lemon juice and sea salt.

drizzling extra virgin olive oil over raw beet before roasting

MAKING THE BEET PUREE

Small dice the beets and add to a blender 1/2 cup at a time.  Add any residual beet juice from the roasting pan. Season with salt and pepper.   Add garlic cloves, 1 tablespoon extra virgin olive oil, red wine vinegar and 1 tablespoon water.  Blend on high speed until you have a smooth puree.  Scrape down the sides with a spatula to catch any large pieces so you have an even puree.  If the blender is spinning, but the puree is not fully smooth, add additional 1 tablespoon water if necessary.  I always check and taste to adjust seasonings as needed. 

roasted beet puree

Remember to refrigerate any unused portion.

BUILDING THE BEET SALAD

Combine the mixed greens, **frisée lettuce and radicchio together in a medium mixing bowl.  Spoon 1 tablespoon of beet puree on the center of each plate and spread it out with the back of a spoon.  Toss the greens with herb vinaigrette based on your taste.  Place equal portions on plate over the beet puree.  Top with feta cheese crumbles and toasted chopped walnuts.  

Enjoy!

**Tasting Notes: To prep frisée lettuce, cut off the bottom stem and discard.  If the upper leaves are a dark green, I usually trim some of this because they start to get tough.  The lighter green and yellow portions are the most tender part.  Hand pick (tear) the lettuce by hand or with a knife into smaller pieces.  Even though these are washed, I still ice bath and drain to keep them nice and crisp.

RELATED RECIPES

Love nuttiness?  Try some of our CrossEat recipes packed with walnuts.

Yield: 4 servings

Mixed Garden Salad, Beet Puree and Creamy Herb Vinaigrette

mixed green salad with toasted walnuts, feta cheese, roasted red beet puree and creamy herb dressing on a white plate

A simple nutritious salad full of superfoods as a starter for any meal or when you have relatives over for the holidays.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Additional Time 15 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 4 ounces organic mixed greens
  • 1 ounce radicchio, rough chop
  • 1 cup frisée lettuce, handpicked
  • 1/4 cup toasted walnuts
  • 1/4 cup feta cheese
  • 1/3 cup creamy herb vinaigrette
  • 1 tablespoon beet puree

BEET PUREE

  • 1 medium red beet
  • 1 tablespoon + 1/2 teaspoon extra virgin olive oil
  • 1/4 cup + 2 tablespoons cold water
  • 1 teaspoon red wine vinegar
  • sea salt and pepper
  • 2 garlic cloves

Instructions

CREAMY HERB VINAIGRETTE

*SEE RECIPE

BEET PUREE

  1. Preheat oven to 350F. Remove the stalk if any off the beet(s). Cut 1/4" off the top and bottom so the beet can sit flat. Wash the beet in cold water, but do not dry.
  2. Line a 9x9 baking pan with tin foil. Place beet in the pan. Drizzle beet with 1/2 teaspoon extra virgin olive oil. Pour 1/4 cup cold water into the pan. Cover tightly with tin foil and place into the oven. Cook for 1 hour 20 minutes. Remove the pan from the oven and let it sit for 15 minutes. Very carefully remove the foil. There may be hot steam coming out of the pan.
  3. *Once the beet is cool enough to touch, peel the outer skin off by hand. It should come off easily.
  4. Small dice the beets and add to a blender 1/2 cup at a time. Add any residual beet juice from the roasting pan. Season with salt and pepper. Add garlic cloves, 1 tablespoon extra virgin olive oil, red wine vinegar and 1 tablespoon water. Blend on high speed until you have a smooth puree. Scrape down the sides with a spatula to catch any large pieces. If the blender is spinning, but the puree is not fully smooth, add additional 1 tablespoon water if necessary.
  5. Taste and adjust seasoning as needed. Refrigerate any unused portion.

BUILDING THE SALAD

  1. Combine the mixed greens, *frisée lettuce and radicchio together.  
  2. Spoon 1 tablespoon of beet puree on the center of each plate and spread it out with the back of a spoon.
  3. Toss the greens with herb vinaigrette based on your taste.
  4. Place equal portions on plate over the beet puree.
  5. Top with feta cheese crumbles and toasted chopped walnuts.

Enjoy!  

Notes

1. To prep frisée lettuce, cut off the bottom stem and discard. If the upper leaves are a dark green, I usually trim some of this because they start to get tough. The lighter green and yellow portions are the most tender part. Hand pick (tear) the lettuce by hand or with a knife into smaller pieces. Even though these are washed, I still ice bath and drain to keep them nice and crisp.

2. Instead of making a puree, chill the roasted beet(s) then cut thin sliced or in bite sized cubes and toss with the salad.

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