Jul 09 2026
Restaurants›The Cellar Wine Bar & Kitchen›Beet Salad Recipe

Beet Salad Recipe

Inspired by The Cellar Wine Bar & Kitchen
Time1h 30m
Serves4

red roasted beets, mixed greens, candied nuts, tangy cucumbers, red onions, peppers, mozzarella and green goddess dressing

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Ingredients

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Salad Base

Candied Nuts

Dressing

Method

Salad Preparation

  1. 1

    Prepare the Beets

    Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them in the oven for about 45-60 minutes or until tender. Once done, let them cool, peel, and cut into bite-sized cubes.

  2. 2

    Prepare the Mixed Greens

    In a large salad bowl, place the mixed greens as the base.

  3. 3

    Slice Vegetables

    Thinly slice the cucumbers, red onion, and bell pepper. Add them to the bowl with mixed greens.

  4. 4

    Add Beets and Mozzarella

    Once the beets have cooled and are diced, add them to the salad bowl along with the mozzarella cheese, torn into pieces.

Candied Nuts Preparation

  1. 5

    Candy the Nuts

    In a small skillet over medium heat, melt the butter. Add the mixed nuts and sugar, stirring frequently for about 5-7 minutes until the nuts are coated and the sugar has melted. Add a pinch of salt and stir to combine. Remove from heat and let cool before adding to the salad.

Assembly

  1. 6

    Assemble the Salad

    Top the salad with the candied nuts and drizzle the green goddess dressing over the top. Toss gently to combine all the ingredients.

  2. 7

    Serve

    Serve immediately as a fresh and vibrant salad or refrigerate for up to an hour before serving.

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