Sweet Beet & Balsamic Salad

SOUND BITE

I created this recipe for my dear friend, Jackie, who I ’d describe as a sweet person who loves sweet salads. Truthfully, Jackie loves sweet “anything,” and once fed me a dinner buffet of chocolate-covered almonds, jelly beans and marshmallows, followed by chocolate-dipped strawberries for dessert. This salad ticks all the boxes for Jackie: flavor, texture, color and sweetness, with a bit of salty feta thrown in for contrast.

The Deets on Beets

Does it sound weird to call beets “pretty?”—because they really are a great-looking vegetable.

Plus, they’re nutritional powerhouses, packed with fiber, folate, iron and antioxidants.

They do way more than just brighten up your salad. That deep red color? It comes from betalains (BAY-tuh-lanes), compounds linked to reduced inflammation, improved circulation and better endurance.

Classic red beets are the most common and sold everywhere, but if you get a chance, check out golden beets which are milder and slightly sweeter.

And if you’re lucky enough to come across Chioggia (kee-OH-jah) beets—with pink-and-white rings inside like a bullseye—buy them! They’re such a gorgeous addition to a salad when roasted. Or just roast, slice and serve them naked as a side dish.

The beets are naked. You are NOT naked.

The best part? Beets are ridiculously easy to grow. Trust me, if I can grow them, anyone can!

They thrive in most climates, don’t take up much space and you can eat the whole plant. The greens? Like spinach, but better. The roots? Sweet, earthy and full of flavor.

Whether you roast them, pickle them or grate them raw for a little crunch, DON’T SKIP A BEET—start adding them to your salads!