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Cheryl Wixson
This colorful and tasty salad is a nutritional powerhouse. Beet Salad stores well in the refrigerator for several days.


  • 1 pound beets
  • 2 tablespoons lemon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grainy mustard
  • sea salt and fresh pepper to taste


  • Peel the beets. Grate into a large bowl, or using a sharp knife or mandolin, cut the beets into matchstick sized pieces.
    Beets from the root cellar
  • Mix well with the dressing ingredients and season to taste with sea salt and freshly ground pepper.
  • For the best flavor, store in the refrigerator for several hours. Allow to come to room temperature before eating.


Makes four servings.
Nutritional analysis per serving: 78 calories, 1.5 grams protein, 10 grams carbohydrates, 4 grams fat, 119 mg. sodium, 2.1 grams fiber. Good source of folate.