Photo: Brian Woodcock; Styling: Cindy Barr
Serves 4 (serving size: about 2/3 cup)

You can use red or golden beets.

How to Make It

Step 1

Wrap beets in parchment paper. Microwave at HIGH until tender (about 7 minutes). Let stand 5 minutes. Cut into 1-inch pieces.

Step 2

Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk. Add beets; toss gently to coat.

Step 3

Variation 1

Step 4

Blood Orange Salad: Prepare base recipe through step Section 1 blood orange over a bowl; squeeze to juice. Place sections in a bowl. Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir. Add beets, 2 cups greens, and orange sections; toss. Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.

Step 5

Serves 4 (serving size: about 3/4 cup)

Step 6

Calories 229; Fat 3g (sat 7g); Sodium 247mg

Step 7

Variation 2

Step 8

Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets. Bring 1/3 cup plus 2 tablespoons water to a boil. Add 1/3 cup couscous; cover. Remove from heat; let stand 5 minutes. Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add beets and couscous. Top with 1/4 cup sliced almonds and 3 tablespoons mint. Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9g (sat 2g); Sodium 254mg

Step 9

Variation 3

Step 10

Toasted Spices: Prepare base recipe through step Heat a saucepan over medium-high heat. Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes. Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper. Add beets. Sprinkle with 3 tablespoons cilantro. Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 3g (sat 1g); Sodium 218mg

Ratings & Reviews

A good salad

September 08, 2016
I made this with golden beets, and it was very good.

TheMomChef's Review

March 09, 2013
My husband and I both enjoyed the salad immensely. Considering how quickly it comes together, it's delicious and elegant. Our 6 year-old may need a bit more convincing, however. You can read my full review at Taking On Magazines:

inspired2cook's Review

March 06, 2013
Very easy to make and very tasty! I've been looking for a good recipe to make with beets! I tried the original version.

mcoulthard's Review

February 24, 2013

peteach's Review

February 19, 2013