Chioggia Beet & Balsamic Salad

A bonus to having flavourful greens is that making a salad with them is that much easier… there is just less need to dress things up. But if you are hoping to put on a pretty show, few veggies provide the instant impact of a candy-striped Chioggia beet. We find that halving the beets, laying them cut side down, and slicing thin half moons is the simplest way to get them into a salad. Their earthiness pairs well with equally earthy walnuts or hazelnuts. Creamy feta or goat cheese and a tangy dressing round it all out.

PREP TIME:  15 minutes                   COOK TIME: 0 minutes                   TOTAL TIME:  15 minutes


  • Chioggia beets, thinly sliced

  • Salad greens, washed

  • Toasted nuts (hazelnuts are best!)

  • Scallions, thinly sliced

  • Crumbled cheese (feta or similar)


  • 1 Part Dijon Mustard

  • 2 Parts Balsamic Vinegar

  • 1 Part Maple Syrup or Honey

  • 4 Parts Olive Oil

  • Salt and Pepper, to taste


  • Combine the mustard, balsamic vinegar, and sweetener. Slowly whisk in the olive oil. Season.

  • In a salad bowl or on the plate create a bed of greens. Then layer the beets, nuts, cheese, and scallions. Dress.

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