Steam the broccoli while you are cooling and peeling the beets. Look for beets that are about 2 inches in diameter to match our steaming cook time.

Recipe by Cooking Light August 2014


Credit: Randy Dausch; Styling: Lindsey Lower

Recipe Summary

30 mins
40 mins
Serves 4 (serving size: about 1 beet, 3 pieces broccoli, 3 tablespoons onion, 1/2 teaspoon capers, 2 tablespoons cheese, 1 tablespoon nuts, and 1 tablespoon sprouts)


Ingredient Checklist


Instructions Checklist
  • To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

  • To prepare salad, combine onion, cider vinegar, and 1/8 teaspoon salt in a zip-top plastic bag. Let stand 30 minutes. Drain.

  • Steam beets, covered, 35 minutes or until tender. Rinse under cold water. Drain; peel and cut into 1/4-inch-thick slices. Combine 2 tablespoons vinaigrette and beets, tossing to coat.

  • Peel broccoli stalks; cut into quarters lengthwise. Steam broccoli, covered, 8 minutes or until crisp-tender. Combine remaining vinaigrette, broccoli, remaining 1/8 teaspoon salt, and pepper in a bowl; toss to coat.

  • Divide broccoli evenly among 4 plates. Top evenly with beets and onions. Sprinkle with walnuts, sprouts, capers, and cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Nutrition Facts

251 calories; fat 15.3g; saturated fat 3.6g; mono fat 6.3g; poly fat 4.4g; protein 9g; carbohydrates 24g; fiber 7g; cholesterol 13mg; iron 2mg; sodium 531mg; calcium 159mg.