Beet Salad Recipe

Cook and cool beets

If your beets are raw, trim tops and roots, then roast or boil until tender (about 35–50 minutes roasting at 400°F/205°C wrapped in foil, or 30–40 minutes simmering whole). Pierce with a fork to test doneness. When cooked, let cool until safe to handle.

Peel the cooled beets by rubbing skins off with a paper towel or using a small paring knife. Using a sharp knife or mandoline, thinly slice the beets into rounds about 1/8" (3 mm) thick. Measure out 2 cups of sliced beets.

Rinse and spin-dry the spring mix. Place 4 cups into a large salad bowl or onto a serving platter.

Thinly shred the red cabbage and measure 1 cup. Scatter the shredded cabbage over the greens.

Thinly slice 1/4 cup red onion into half-moons. If you prefer a milder onion flavor, rinse the slices briefly in cold water and drain before using.

Core the green apple and slice very thinly (or julienne). To prevent browning if not assembling immediately, toss the apple slices with a light squeeze of lemon juice (about 1/2 tsp).

If using nuts, toast 1/4 cup walnuts or pecans in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned (2–4 minutes). Remove from heat and cool.

Crumble 1/2 cup feta cheese and set aside.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon honey (or maple), and 1/2 teaspoon Dijon mustard.

Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a lidded jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness.

Arrange the sliced beets over the bed of spring mix and shredded cabbage in an even layer.

Distribute the red onion slices and green apple slices across the salad.

Drizzle about two-thirds of the dressing over the salad and gently toss using salad tongs to coat leaves and vegetables evenly. Add more dressing if desired (reserve any extra in the refrigerator for up to 3 days).

Sprinkle the crumbled feta and toasted nuts over the top. If serving family-style, present additional feta and dressing on the side.

Serve immediately. Leftovers keep best if dressing is stored separately and salad components are combined before serving.