Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar—but the homemade kind are best! Photos by Evan Atlas.

Serves: 4 to 6

  • 3 to 4 medium beets (or see shortcut)
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon or lime juice
  • 2 tbsp maple syrup or agave nectar
  • 3 to 4 oz mixed baby greens or 1/2 head red-leaf lettuce, torn
  • 2 medium carrots, peeled and sliced, or shaved with a vegetable peeler
  • 1/3 to 1/2 cup chopped walnuts
  • several sprigs fresh dill leaves, finely chopped
  • 3 tbsp extra-virgin olive oil
  • salt and freshly ground pepper, to taste
  1. Cook or microwave the beets whole, in their skins, until they can be pierced with a fork. For specifics, see How to Cook Beets. 
  2. Combine the vinegar, lemon or lime juice, and maple syrup or agave in a shallow…

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