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Celebrate the last week of summer with this Mixed Greens and Beet Salad, a mix of fall-inspired ingredients that are still light and refreshing enough to enjoy anytime of year.
There was a time when I used to think beets were gross and weird. All they made me think of was dirt. I don’t remember the first time I tasted a sweet, roasted beet, but I’m sure glad that I did. Beets are seriously one of my absolute favorite vegetables — both red and yellow. Yellow beets are a bit on the sweeter side, and red beets have a little more earthiness to them. But regardless of color, beets are freaking delicious!
My favorite way to enjoy beets is tossed in a salad. This Mixed Greens and Beet Salad is my favorite combination of ingredients all mixed together to make one of the tastiest salads ever. You’ve seen variations of this salad on just about every restaurant menu, and probably on almost every single blog. It’s just that good — everyone has their own version of a Mixed Greens and Beet Salad. Some use arugula, some use spinach; I used a bag of mixed mesculun greens, baby spinach, and purple cabbage. Some use dried cherries or golden raisins; I used dried cranberries. Some use goat or gorgonzola cheese; I used Feta. There are countless combinations you can throw together and every single one of them will taste good.
Mixed Greens and Beet Salad will never be boring because there are so many different ways to prepare it. I could eat this salad everyday and be completely satisfied. So many flavors…so many textures…every bite will be a surprise!
- 1 8 oz. bag mixed greens
- 1 12 oz. can beets, quartered
- ½ cup chopped pecans
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- Combine all ingredients in a large bowl and mix well.
- Toss with your favorite dressing.