Photo by: Photo: Antonis Achilleos; Styling: A.J. Battifarano

Green Salad with Beet Vinaigrette

  • Yield: Serves 8


  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 none small shallot, minced (about 1 Tbsp.)
  • 1 cup chopped canned or roasted beets
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 140none
  • Fat: 14g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 4g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Sodium: 81mg

Go to Full Version of

Green Salad with Beet Vinaigrette Recipe