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Raspberry Beet Salad

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A super-fast salad that's sure to please. I couldn't help myself from adding thin sliced of steamed candy beets but they're totally optional. Taste-wise the star of this dish are the sweet and tangy raspberries and cherry tomatoes. The dressing is also sure to become one of your favorites. I actually hate store-bought raspberry vinaigrettes but this home made one is beyond delicious; raspberries, champagne vinegar, fresh lemon thyme, a dash of salt and honey, and olive oil of course make for a delicious dressing.

Raspberry Beet Salad
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I love a good salad, not a sad salad with frozen iceberg lettuce and tasteless tomatoes! The dressing I made was really nice, so even if you don’t want to make this salad go ahead and shake that dressing up! Fresh raspberries, champagne vinegar, thyme and honey make for a delicious combination! As long as you keep the raspberries and vinaigrette this salad is modifiable any way you like. Trade out the greens for your favorite, substitute toasted pecans for almond slivers or throw some homemade croutons in. It’s all delicious as long as the ingredients are fresh.

I love cherry tomatoes when they’re in season! Paired with creamy avocado and crunchy almonds they make for an amazing salad!

I could have this with my curried butternut squash soup, some french bread and be completely sated!

If you don’t have champagne vinegar handy, white wine vinegar works just as well.

No lemon thyme? Regular fresh thyme is fine too!

how to make raspberry beet salad

Raspberry Beet Salad

  1. In a double boiler, steam the beets at a rolling boil for about 30 minutes or until they become tender. When done, transfer to cold water and peel off the skin. Slice and add to the salad.
  2. Slice the tomatoes. Chop up the lemon thyme. Arrange all of the salad ingredients in a bowl with the mixed greens.
  3. In a mason jar, add vinegar. 
  4. Toss in the chopped lemon thyme. 
  5. Add salt. 
  6. Add raspberries. 
  7. Slice an avocado. 
  8. Pour in olive oil. 
  9. Shake the dressing. Toss the salad a desired amount of dressing.

If you’ve tried this salad then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

Raspberry Beet Salad
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5 from 1 vote

Raspberry Beet Salad

An easy, refreshing salad featuring fresh raspberries and beautiful candy beets.
Course Appetizer, dinner, Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 80kcal
Author John Kanell

Ingredients

INGREDIENTS

    For the Salad:

    • 5 oz mixed greens
    • 6 oz Cherry tomatoes 551ml
    • 2- 4 chioggio beets
    • 2 oz Sliced Almonds
    • 2 sprigs lemon thyme
    • 6 oz fresh raspberries 170g
    • 2 avocados medium-large

    For the Dressing:

    • 2-4 Raspberries
    • 1 sprig lemon thyme
    • 1 tbsp Honey
    • ¼ cup Champagne vinegar
    • 1 Pinch salt
    • 1/4 cup olive oil

    Instructions

    INSTRUCTIONS

      For the Dressing:

      • In a mason jar, combine all of the ingredients.
      • Shake up the mixture. Set aside. 

      For the Salad:

      • In a double boiler, steam the beets at a rolling boil for about 30 minutes or until they become tender. When done, transfer to cold water and peel off the skin. Slice and add to the salad.
      • Slice the tomatoes and avocados. Chop up the lemon thyme.
      • Arrange all of the salad ingredients in a bowl with the mixed greens.
      • Toss with a desired amount of dressing.

      Notes

      If you don't have champagne vinegar handy, white wine vinegar works just as well.
      No lemon thyme? Regular fresh thyme is fine too!

       

      Nutrition

      Serving: 1bowl | Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 12mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 16.5mg | Iron: 2mg
      *Nutrition Disclaimer
      Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

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