Chopped Beet Salad
Overview
It was brought to my attention by my family friend Kelley that I have all these pictures on my Instagram with a beet salad and no recipe!? So because of you Kelley (Thank you.), I am posting a quick beet salad that I love to enjoy. I usually have this for lunch. I also serve it as a side with salmon or chicken for dinner. It usually pairs well with those because the dressing is a wonderful tangy lemon Dijon. By the way, this whole salad can be made quickly from all ingredients from Trader Joe’s. This one’s for you sweet Kelley, love you.
Serves 2-4
Ingredients
4 cups, combination of baby kale, baby spinach, and baby chard (I use 1 Bag of Trader Joe’s Power to the Greens salad mix)
2 persian cucumbers, halved and chopped
6 steamed and peeled baby beets, halved and chopped
1/2 lemon, Juiced
1 garlic clove, minced
3 tablespoons Extra Virgin Olive Oil
1 teaspoon dijon mustard
1/4 teaspoon honey
2 pinches salt
Finely grated Parmigiano-reggiano
Fresh Ground Pepper
Instructions
1
This is a very easy salad to make from Trader Joe’s. The two mains from there that are a must for me with this salad is 1. The Organic Power to the Greens salad mix and 2. The steamed and peeled baby beets.
2
I start by grabbing about 4 handfuls of the salad and washing it. Then take handfuls tightly, scrunching them up and chopping them.
3
Wash your persian cucumbers, slice in half and chop.
4
Wash your beets, slice in half and chop.
5
Another picture for good measure before making the dressing.
6
I like to make my dressings in leftover jars I’ve saved or Mason jars. So juice 1/2 of a lemon into your jar. Mince your garlic and add that to the jar with the olive oil, dijon mustard, honey, and salt. Slap the top on tight and shake vigorously. Now, this is where you can play around with your flavors and add more of any of the ingredients that you like. I tend to like more tang so I may add a little extra spritz of lemon. If I’m feeling a bit sweeter, a little extra honey. You choose how you’re feeling that day though.
7
I’m not gonna lie. I am the king of overdressing salads so watch out for me! Pour half of the dressing, a couple of sprinkles of the Parmigiano-Reggiano, and some fresh ground pepper into your salad and toss. Taste and if you need more dressing add it until you see fit.
