Beet Salad on Mixed Greens

40 Reviews
94% would make this recipe again

A salad of beets, hard-boiled eggs, and mixed greens with a tarragon vinaigrette.

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Preparation : 15 min Cooking : 30 min
230 calories/serving

Ingredients

1/2 red onions, thinly sliced 80 g
2 beetroots 260 g
1 eggs size large
2 tbsp olive oil 30 mL
1 tsp Dijon mustard 5 g
1/2 tbsp wine vinegar 8 mL
1 tsp balsamic vinegar 5 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 1/2 cups mixed greens 60 g
1/2 tbsp fresh tarragon, chopped 1 g

Before you start

A mandolin will make slicing easier.

Method

  1. Thinly slice the onion, then soak it in a small bowl filled with water and a few drops of vinegar. Set aside while preparing the rest of the salad or leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Boil the egg(s) 10 min, cool them down immediately in cold water, then dice finely.
  3. Prepare the beets: boil or steam them about 25-30 min, then peel and julienne.
  4. In a bowl, mix the oil, vinegars, and mustard, then whisk well until the vinaigrette is emulsified. Add the beets and toss well, then adjust the seasoning. Drain the presoaked onion then spread it along with the mixed greens on a large serving plate. Place the julienned beets on top of the mixed greens and sprinkle with the diced hard-boiled egg(s). Garnish with the chopped tarragon. Serve.

Observations

Be careful with the amount of fresh tarragon, since it may be overpowering.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

230

Fat

17 g

26 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

110 mg

Sodium

140 mg

6 %

Carbohydrate

14 g

5 %

Fibre

3 g

11 %

Sugars

9 g

Net Carbs

11 g

Protein

6 g

Vitamin A

22 %

Vitamin C

16 %

Calcium

8 %

Iron

13 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin K
Good source of  :
Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Meat and Alternatives ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

40 Reviews (37 with rating only) 94% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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Top Reviews

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

I really liked the beets and the dijon dressing. When I make this dish in the future, I might slice the onions thinner, and not use the whole amount. Great earthy taste!

Useful 1
kirstenluise
july 31, 2024

Not a beet fan so I used spiralized carrots instead. Vinaigrette was so so. It's fancier than I realized, the way the instructions work for "plating" at the end. Best for serving to guests.

Useful 0
Judy W.
april 30, 2018 | I would make this recipe again

Very good, worth the effort!

Useful 0

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