1. Food
Send to a Friend via Email

Video:How to Use Beets In Salad

with Aubrey Franchell

Beets are a delicious and colorful addition to salads, plus they're full of important vitamins and minerals. Here are a few ways to incorporate beets into your next salad.See Transcript

  • All Videos
  • All Food Videos
  • Local Foods Videos

Transcript:How to Use Beets In Salad

Today I have a few tips for you on different ways to incorporate beets into salad. To begin, cook and peel the beets. You can find simple directions on LocalFoods.About.com.

Use Beets in a Beet and Goat Cheese Salad

I'll start by showing you how to make one of my favorites, Beet and Goat Cheese Salad. It's incredibly quick and easy to make. You'll need:
  • 6 medium beets (cooked & peeled)
  • 1 Tbsp. lemon juice
  • 1 small, diced garlic clove
  • 1/2 cup fresh goat cheese
  • 1/2 tsp. sea salt
  • Minced chives for garnish
Start by slicing your beets. I like cutting them into round, thin slices for this recipe. Start by cutting the beet in half, slice down the center. Slice as thinly as you like. In a medium bowl, combine oil, lemon juice and garlic. Add beets and toss to coat.

Lift the beets out of the dressing and set them on your plates. Now dollop small bits of goat cheese onto the beets. Drizzle with dressing left behind in the bowl. Sprinkle with salt (add more to taste, if you like) and chives.

Add Beets to an Escarole and Roasted Beet Salad

Now I'll show you how to make Escarole and Roasted Beet Salad. You will need:
  • 2 medium beets
  • 1 Tbsp. vegetable or olive oil
  • 1 head escarole
  • 1 small clove garlic or shallot, minced (optional)
  • 2 tsp. red wine or sherry vinegar
  • 1/8 tsp. ground mustard
  • 2 Tbsp. olive oil or hazelnut oil
  • Salt & freshly ground black pepper
Start by slicing your beets. I like cutting them into julienned strips for this recipe. Cut the beet in half so that it's easier to work with and doesn't roll around. Take one side and cut downward. Turn the half around and cut into thin strips.

In a bowl, combine the garlic, vinegar, and mustard. Whisk in oil. Add the oil. Add salt and pepper to taste. Gently but thoroughly toss escarole with the dressing. Divide the escarole between serving plates and top each one with a share of the beets.

You can use cool or warm beets for this recipe. You can also shred cooked or uncooked beets on many salads. Simply peel the beets. Then use a food processor or a vegetable shredder to grate the beets and then sprinkle on the salad.

Thank you for watching. For more information, visit LocalFoods.About.com.
About videos are made available on an "as is" basis, subject to the User Agreement.

©2014 About.com. All rights reserved.