Chopped beet, cucumber, and white onion over a bed of mixed greens topped with blue cheese crumbles and a balsamic vinaigrette. This salad is super simple to make, but has tons of flavor and is the perfect side salad to any lunch or dinner.
I am SO in love with beets, it’s not even funny. Beets are that little hint of sweet, little pop of color and little bit of carbs that we all need in our lives. As mentioned in my last post, Your Spring Fruit & Vegetable Guide, beets are in season y’all! So pick some up the next time you are at the grocery store and try out this Beet and Blue Cheese Salad, it does not disappoint.
It’s safe to say that before all of this COVID-19 business, if there was a beet salad on a menu, there’s a 100% chance that I’m ordering it. Now that we’re in quarantine, I decided to buck up and make my own. You guys, this salad is giving me life right now. It’s the perfect, low-carb side salad to go with lunch or dinner, OR you can throw some protein on it and make it a meal. Whatever floats your boat!
Health Benefits of Beets
This gorgeous and tasty vegetable is nutrient dense and PACKED with health benefits! Beets provide folate, manganese, potassium, vitamin C, magnesium, iron, phosphorus, and vitamin B6.
Regular consumption of beets can:
- Lower blood pressure (4-10 mmHG to be exact, holla!)
- Provide fiber to your diet (1 cup of chopped beets has ~ 3.5 grams of fiber)
- Fight inflammation in the body
- Extend endurance for workouts
- Improve cognitive functions of the brain
How to Prepare Beets
There are so many ways to prepare beets! You can boil them, steam them, or roast them. It’s really up to you and how messy you don’t mind getting. My preference is to steam them in my rice cooker.
Here’s how I prepare them:
- Chop the greens/stem off the beet. Rinse and scrub the beet thoroughly, dry with a towel.
- Peel them with a potato peeler and cut them in quarters.
- Add 2 cups of water to the rice cooker and place beets in the steam basket.
- Place the cover on the rice cooker and steam for 26-28 minutes or until tender.
If you are not about preparing your own beets, I get it. Go to Trader Joe’s and in the refrigerated produce section they have packaged steamed and peeled beets that you can use year-round. This is what I use when beets are not in season. You’re welcome. 😉
Beet and Blue Cheese Salad
Equipment
- Chef knife
Ingredients
- 2 cups mixed greens
- 1 persian cucumber, diced
- 1 beet, peeled, steamed, and quartered
- ¼ cup white onion, diced
- ½ oz blue cheese crumbles
- 1 tbsp balsamic vinaigrette
Instructions
- Roughly chop spring mix, dice cucumber and white onion, and chop beets. Place in a bowl.
- Top with blue cheese crumbles and the dressing. Mix ingredients together and enjoy!
Notes
Did you make this recipe?
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