Beet Salad

Beet Salad
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Beet Salad


  • 8 baby red beets (baby) red
  • 8 baby yellow beets (baby) yellow
  • 2 tbsp olive oil
  • salt and pepper
  • 1 shallot minced
  • 1/3 cup sherry wine vinegar
  • 1/2 cup hazelnut oil
  • 1/2 cup canola oil
  • 1 small endive (Belgian) julienned
  • 1 head radicchio small, shredded
  • 1 large Asian pear peeled, cored, and julienned
  • 1 cup goat cheese
  • 3/4 cup hazelnuts toasted, skinned, and quartered
  • black pepper freshly ground


  • To prepare the beets, place the beets in a saucepan and cover with water.
  • Simmer for 15-20 minutes, or until tender.
  • Shock the beets in ice water and remove the skin and stems.
  • Slice the beets in half, toss with the olive oil, and season to taste with salt and pepper.
  • To prepare the vinaigrette, place the shallot and sherry wine vinegar in a small bowl and slowly whisk in the hazelnut oil and canola oil.
  • Season to taste with salt and pepper.
  • To prepare the salad, toss the endive, radicchio, Asian pear, goat cheese, and hazelnuts with the vinaigrette and season to taste with salt and pepper.
  • To assemble, place some of the salad in the center of each plate.
  • Arrange the beets around the salad and top with freshly ground black pepper.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads, Side Dishes
Cuisine: Vegetarian
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Beet Salad

Recipe and photo provided by Melissa’s –


About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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