Green Salad with Beet Vinaigrette

Green Salad with Beet Vinaigrette Recipe
Photo: Antonis Achilleos; Styling: A.J. Battifarano

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 140
Fat 14 g
Satfat 1 g
Protein 1 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 0.0 mg
Sodium 81 mg


2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small shallot, minced (about 1 Tbsp.)
1 cup chopped canned or roasted beets
1/4 cup vegetable oil
1/4 cup olive oil
Salt and pepper
12 cups torn assorted greens, such as Boston, romaine and red- and green-leaf lettuces, arugula and radicchio


1. Combine vinegar, lemon juice, mustard, shallot and beets in a blender. With blades in motion, slowly add both oils. Blend until thick and creamy. Season with salt and pepper.

2. Pour half of dressing into a large salad bowl and pile lettuce on top. Toss just before serving and pass remaining dressing on the side.

September 2010
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