Marinated Beet Salad

Cooking Light
Marinated Beet SaladRecipe
Photo: Randy Mayor; Styling: Claire Spollen
Serves 6


+ Add To Shopping List
1 pound red baby beets, trimmed
1/2 cup water, divided
1/8 teaspoon kosher salt, divided
6 thyme sprigs, divided
2 rosemary sprigs, divided
1 pound gold baby beets, trimmed
1 medium leek, white and light green parts only, halved lengthwise
Cooking spray
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon thyme leaves
1/8 teaspoon salt
6 cups herb salad mix
3 tablespoons plain fat-free Greek yogurt
1 tablespoon toasted unsalted sunflower seeds


Hands-on: 22 Minutes
Total: 1 Hour, 45 Minutes

1. Preheat oven to 375°.

2. Place red beets, 1/4 cup water, a dash of salt, 3 thyme sprigs, and 1 rosemary sprig in an 11 x 7-inch glass baking dish; cover with foil. Repeat procedure with gold beets, remaining 1/4 cup water, dash of salt, 3 thyme sprigs, and 1 rosemary sprig. Roast at 375° for 1 hour and 15 minutes or until a knife inserted into center of a beet meets little resistance. Remove from oven; uncover. Let stand until cool enough to handle; rub skins from beets with a kitchen towel. Discard skins.

3. Coat leek with cooking spray. Place leek, cut side down, on a foil-lined baking sheet. Roast at 375° for 25 minutes or until very tender. Cool slightly. Combine leek, orange rind, and next 7 ingredients (through 1/8 teaspoon salt) in a blender. Process until smooth.

4. Place beets in a large bowl with half of vinaigrette; toss to combine. Add salad mix and remaining vinaigrette; toss gently to coat. Place 1 2/3 cups salad on each of 6 plates. Top each serving with 1 1/2 teaspoons yogurt; sprinkle each with 1/2 teaspoon sunflower seeds.

Created date

July 2014

Nutritional Information

Calories 144
Fat 5.6 g
Satfat 0.8 g
Monofat 3.5 g
Polyfat 1 g
Protein 4 g
Carbohydrate 21 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 233 mg
Calcium 45 mg