Red Beet Salad Recipe

Red Beet Salad Recipe
Heather Nicholds, C.H.N.

This red beet salad recipe is perfect to take on a picnic, or for a romantic evening in.

Red Beet Salad Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes 2 servings

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  • 1 large beet (or 2 small), peeled and diced
  • 1 small zucchini (or 1/2 large), quartered and thinly sliced
  • 5 stems kale, sliced
  • pinch salt
  • 1/2 cup fresh or frozen green peas
  • 2 Tbsp miso salad dressing


  1. Cut the beet into a small dice so that it cooks quickly. Put it into a small pot with a bit of water and a sprinkle of salt. Bring the water to a boil on medium-high heat, covered, and let the beets cook until they’re soft and sweet. That’ll take about 15-20 minutes, depending on how small the beet pieces are.
  2. Meanwhile, chop the zucchini and kale. You can either sprinkle them with salt and massage them until they soften, or put them in for a few minutes at the end of the beet’s cooking time.
  3. Toss the peas in with the beets for a few minutes to heat them up. Then, you can either make a bed of massaged kale and zucchini to top with the beets and peas and drizzle with dressing – or toss all of the vegetables together in the pot with some dressing and place on plates.


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