Beet Salad


  • 4 medium beets
  • 4-6 ounces baby greens, or more as desired
  • 1/3 cup chopped walnuts, or more as desired
  • 1 tablespoon olive oil or 1 tablespoon lemon juice or balsamic vinegar, or to taste
  • 2 tablespoons minced fresh dill, optional


  1. Leave on an inch of the beets' stalks, and place in a deep casserole dish with about 2 inches of water. Cover and microver for 8 minutes
  2. Check the beets (they should be easily pierced with a knife, but still firm), and if necessary, microwave a bit longer
  3. When they are cool enough to handle, peel them, cut in half, and then into 1/4 inch slices
  4. Add chopped walnuts. Combine all other ingredients and mix well. Pour over beets and walnuts. Allow to marinate for 1-2 hours before serving cold.

Recipe adapted from