Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch.
A mandoline is the best way to get thin, even slices from the roasted beets.
Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.
Photographer: Antonis Achilleos Prop Stylist: Lindsey Lower Food Stylist: Margaret Monroe Dickey.
Look for precooked beets with other prepared vegetables in the produce department.
The beets are nicest when they are sliced paper thin.
Use a mandoline or vegetable slicer, if you have one.
Katie Webster
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special.
Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead.
Beet Bliss
This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette.
Use the leftover dressing for any salad later in the week.
Red beets turn your salad a gorgeous magenta.
For a softer color, use golden or chioggia baby beets instead.
It’s as pleasing to the eye as it is to the palate.
We like smoked tofu, but any flavored baked tofu would work well in this recipe.
Serve with iced tea.
Katie Webster
Brie Passano
