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Golden Beet Salad
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Golden Beet Salad

Author: Marinka
Fall colors, sweet flavors, textural variety and healthy ingredients. This monochrome Golden Beet Salad will serve you well as a side dish or as a lunch.
Prep Time40 minutes
Cook Time5 minutes
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Servings: 2 people

Ingredients

  • 2-3 yellow beets
  • 1 sweet potato
  • 2 carrots
  • 1 stalk celery
  • 1 orange bell pepper
  • 1/4 cup walnuts
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon maple syrup
  • salt & pepper
  • thyme optional

Instructions

  • Cook the beets in water with salt for about 30 minutes until you can insert a fork easily. (NOTE 1) Depending on the size of the beets, the cooking time may need to be more than 30 minutes.
  • Allow the beets to cool and cut the top and bottom off and peel the skin off.
  • Cut the beets julienne-wise.
  • Peel the sweet potato, cut them julienne (NOTE 2). Place them on a baking sheet covered with parchment paper.
  • Drizzle with a little bit of oil and sprinkle with salt & pepper. Bake in a 400 degrees for about 15 minutes. They can easily burn, so keep an eye on this sticks.
  • Peel carrots and cut them julienne. Do the same with the bell pepper and the celery.
  • Mix olive oil, vinegar, mustard, maple syrup and salt & pepper into a dressing.
  • Transfer all vegetables into a large bowl, add the dressing and mix.
  • Add salt & pepper if needed.
  • Sprinkle with thyme if you like.

Notes

  1. Instead of cooking the beets, you can roast them as well. This will give the beets and even sweeter flavor. Cut the beets in half and place them cut-side down on a baking sheet. Heat the oven to 400 degrees F and place the baking sheet in the oven. Bake the beets for approx. 30 minutes, depending on the size of the beet roots. 
  2. Cutting the sweet potato julienne can be done by hand, or by using a special vegetable peeler that allows you to cut julienne. I can also see that you can use a spiralizer, but then I would suggest cutting the spirals smaller in order to make the mix easier with the other vegetables.

Nutrition

Calories: 372kcal | Carbohydrates: 22g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Sodium: 154mg | Fiber: 7g | Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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