Easy Beet Salad

I have, at this very moment, no less than 4 different salads in my refrigerator. They may not be assembled, but the ingredients are there, ready and waiting to be sliced, diced and ricocheted into my mouth.

If you have a good salad in your life, anything is possible.  No doubt you think I’m being dramatic, but I’m not.  I’m being very, very serious.

Salad has fibre which makes you poop.  Nothing is possible if you haven’t pooped for a week.  Nothing.  Eat a salad and you’ll be doing complex math equations while climbing Mt. Everest in a bikini (because your modelling contract stipulates you must never wear pants).

Now lettuce all on its own doesn’t have that much fibre. It’s everything else you put in the salad that does.  The salad I’m talking about today is a prime example of an “anything is possible” salad.

It’s full of fibre, colour, flavour and fun. I made up the “fun” part.  Fun is not an ingredient in this salad.  But it could be if you made it while tap dancing as someone tickles you.

Easy Beet Salad





There are many reasons to love this salad. First of all because it’s easy and second of all because it’s delicious. What more do you want in a salad? What more do you want in any food?  What more do you want in life?!

The dressing for this salad is one I keep in my refrigerator pretty much all the time because it tastes great on almost anything. Roasted red peppers for example. Or fingertips.


Roasted Beet Salad with Goat’s Cheese


2 roasted beets

Fresh baby greens

Beet greens

Goats cheese

Nuts of choice (I use regular or candied pecans)



1/4 cup balsamic vinegar

3/4 cup olive oil

1 Tablespoon dijon mustard

honey to taste (start with 1 Tablespoon and build from that)

salt & pepper




Cut tops off of the beets and wrap in 2 layers of tin foil.  Roast in 400 ºF (200 ºC) oven until tender.  In general, average sized beets take around 45 minutes)

Remove beets from oven and allow to cool enough to handle.  Wrap in a cloth or paper towel and slip skins off.

Refrigerate beets until cold.


Add vinegar to bowl.  Whisk in dijon mustard.  Slowly whisk in olive oil.  Add salt and pepper.  Add honey and whisk.  Taste.  Add more honey if desired.


Fill bowl with torn lettuce leaves.  Add sliced beets, as much crumbled goat’s cheese as you’d like and pecans.  Drizzle with dressing.




I have no idea why the instructions seem so long. Honestly all you do is throw a bunch of greens and cold beets into a bowl, throw in some goat’s cheese, pecans and add the dressing.  Don’t be intimidated by the 5 pages of instructions above.

It’s not a triple bypass.  It’s a salad.

And it’ll make you poop.


(disclaimer:  when you poop you’ll think you’re dying.  But you’re not.  You just ate beets.  Please don’t head to the ER.) 

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  1. Michelle says:

    by the way… the dressing goes really well tossed with mixed grilled veggies and grilled & sliced Italian sausages!

  2. Nicole says:

    Your last line made me laugh so hard that I’m pretty sure my coworkers know I’m not working right now…
    Then I had to forward your post to my dad, who had gone to the ER 20 years ago with that very condition.
    The doctors had quite a chuckle over it! As do his family evey time beets are served at family gatherings!

  3. Stacey says:

    I just made and devoured this salad. I had to use *gasp* canned beets because I didn’t think I liked them enough to grow them in my garden. It was still fabulous! I used cashews because it’s what I had laying around and literally ricocheted them into my mouth because I couldn’t stab them with my fork. Ate half a can of beets and am looking forward to the next 24 hours to see what colours my bowels will produce! It’s a must make!

  4. I make this very same salad, but I add naval orange segments to the salad and the juice to the dressing. It is absolutely the best and you are so right about the fact that you are not bleeding to death when you do poop. It’s just the red juice from the beets, no biggie!

  5. Mary says:

    Thanks. Made recipe as per directions. Perfection.

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