7 SALAD recipes
Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.
Tender-crisp green beans added the nice crunch to the salad. The peppery arugula and the final touch of creamy goat cheese were the musts. Definitely will make it again!
Ham and beet salad with matchstick beets, diced apple, chopped hard-boiled eggs, and ham tossed in a simple oil and vinegar dressing, served on a bed of lettuce.
Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.
Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.
Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.
Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.