Simple Beet Salad

Yay Beets!  My dear friend Heidi is a whiz in the kitchen and she told me the best way to eat beets years ago- thanks Heidi.  I have been making them the same way ever since.


Mix up red and golden beets for some extra color. Photo thanks to La Grande Farmers' Market.

  • Beets
  • Beet greens
  • Sunflower or pumpkin seeds
  • Olive oil
  • Dijon/brown mustard
  • Salt & pepper
  • Feta (optional)
To make:
  • Cut the greens off the beets.
  • Bake the beets.
  • Chop beets to a 1-inch size and finely chop the beet greens.
  • In a small bowl, mix olive oil, salt & pepper, & the mustard.
  • Add all of the ingredients together and mix.
Note:  I don’t have amounts for this recipe because I eyeball the amounts on this one- so get a little adventurous and give it a try!

About Whitney Johansson

This blog is created by Whitney Johansson, a Nutritionist, Western Herbalist, and a believer in moderation, reckless abandon, bountiful joy, PBS, the wonders of good soil, blueberries, and feeling at home in our bodies. View all posts by Whitney Johansson

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: