honey mustard beet salad
  • (3-4 small) red and/or golden beets, tops removed
  • (3 Tbsp.) water
  • (6 Tbsp.) olive oil, divided
  • (1/2 tsp.) salt, divided
  • (1/4 tsp.) freshly ground black pepper, divided
  • (1 Tbsp.) white wine vinegar
  • (1 tsp.) scallion, finely chopped
  • (1/2 tsp.) honey
  • (1/4 tsp.) Dijon mustard
  • (6 cups) mixed baby greens
  • (1/4 cup) walnuts, chopped and toasted



Honey Mustard Beet Salad

Roasted beets served on a bed of mixed baby greens with toasted walnuts and a honey mustard dressing.

Preparation Time

About 20 minutes

Cook Time

About 45 minutes


  1. 1Heat oven to 350°F.
  2. 2On half of a 12 in. long piece of foil, combine beets, water, 2 Tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper. Fold over and seal. Place on a baking sheet and roast 45 minutes. Set aside 10 minutes, transfer to a bowl.
  3. 3Meanwhile, blend vinegar, scallion, honey, mustard, 1/4 tsp. salt and 1/8 tsp. pepper in a blender until combined. With blender running, stream in 4 Tbsp. oil through food chute, blend until combined.
  4. 4Using a paper towel, rub skin off beets and slice into 1/8 in. thick rounds. In a medium bowl, toss beets with 1 tsp. dressing, add salt and pepper as needed.
  5. 5In a large bowl, toss greens with rest of dressing. Serve with beets and walnuts.

Nutritional Information

Serving Size: 1/4 of salad

Amount Per Serving:

  • Calories 262
  • Total Fat 25.2 g
  • Total Carbohydrate 8.6 g
  • Protein 2.7 g
  • Cholesterol — mg
  • Sodium 354 mg
  • Fiber 3.1 g

Additional Information

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Peanuts, Other Animal Ingredients

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.