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Golden Beet Salad

Here’s a fresh and delightful way to serve up tender, golden beets! To get the most flavor, we oven steam the beets and then toss them with a simple, satisfying homemade dressing. Enjoy! Servings: 6 Courtesy of Here’s what you need…

  • 12 small golden beets, trimmed

  • 3 sprigs fresh thyme

  • 1 tablespoon olive oil

  • sea salt and black pepper

  • ¼ cup water

For the Dressing:

  • 1 tablespoon olive oil

  • 1 teaspoon dijon mustard

  • 1 tablespoon Muscat vinegar

  • 2 tablespoons fresh mint, minced, plus more for garnish


  1. Preheat the oven to 425 degrees F. Remove the beet greens (if still attached) and scrub the beets.

  2. In a 9 × 13-inch glass casserole dish, toss the beets with the olive oil. Season with sea salt and black pepper and add the sprigs of thyme and water. Cover the dish tightly with foil and roast in the oven for an hour, or until the beets are fork-tender.

  3. Let the beets cool in the covered pan, then rub off the beet skins with paper towels. Cut each beet in half, then each half into quarters. Place the beet pieces in a large bowl.

  4. In a small bowl combine the all of the dressing ingredients. Toss the dressing with the beet pieces until fully combined. Transfer to a serving bowl or plate and sprinkle with more mint. Serve and enjoy!

Nutritional Analysis: One serving equals: 43 calories, 4g fat, 1g carbohydrate, 3mg sodium, 0g sugar, 1g fiber, and 1g protein. Spread the word. Use the “refer a friend” link below to forward this newsletter and subscribe your friends.

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