Go Back
–+ servings
Tangy Beet Salad, vegan

Tangy Beet Salad

Course: dinner, Main Course, Salad, Side Dish, Snack
Cuisine: American, Mediterranean
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 192kcal
Author: Dana Ketter
Cost: $1.45
Refreshingly crisp with beautiful colors for a summertime side.
Print Recipe

Equipment

  • small/medium pot with a lid, knife, cutting board, mandolin or sharp knife, peeler, stove, large serving bowl

Ingredients

  • 1 lbs Organic Beets with beet greens
  • ½ each Fennel Bulb Trader Joe's
  • 1 each Organic Apple Fuji, or tangy
  • 3 cups Organic Arugula packed
  • 5 oz Goat Cheese crumbled

Dressing

  • 3 tbsp Extra Virgin Olive Oil we like California Olive Ranch, organic
  • 1 tbsp Organic Balsamic Vinegar or more to taste
  • ½ each Lemon juiced and grated

Instructions

  • Prepare the beets: Remove the greens - save them for "Speedy Chickpea Pasta". Slice the top stem and bottom root tail off of the beets.
  • Wash the beets and place them in a medium sized pot, add water to just cover them. Bring the water to a boil, then cover with a lid and simmer for about 35-45 minutes until done.
  • When the beets are finished cooking, drain them and run cold water over them. When they are cool enough to handle, remove and discard the skins (these should pull off easily). Cut the beets into about 6 wedges each and place in refrigerator to chill.
  • Wait to prep the apple and fennel until the beets are cooling to avoid browning. Wash the apple and fennel. Trim and peel the fennel, cut it into quarters and remove the core.
  • Using a mandolin (love) or sharp knife, slice the fennel thinly into shaved pieces. Place in a large salad bowl.
  • Grate the outside of the washed lemon and add the grated rind. Then, cut the lemon and squeeze the juice over the fennel to coat.
  • Quarter the apple and remove the core. Using a mandolin or sharp knife, slice the apple very thinly into shaved pieces (similar to the fennel). Add the apple to the fennel and be sure to coat it with lemon juice to avoid browning.
    note: Because the apple is softer and less fibrous than the fennel, you might be able to use a sharp vegetable peeler with the apple to get the same effect as a mandolin.
  • Add the chilled beet wedges and toss together. Add the arugula and mix together thoroughly.
  • Finally, add the goat cheese and olive oil - toss to coat.
  • Optional: fresh herbs to add: lemon balm, basil, rosemary

Notes

WHOLE RECIPE:
Total Calories - 1,158 .  Total Cost - $8.50  .  Grade - B  .  *Monthly Cost - $793
Programming Notes:
  • This salad is on the verge of earning a C grade because of cost per calorie but it's nutrient rich.
  • Removing the arugula drops the price to $7.10 for the recipe or $660 per month, but you lose that powerhouse green. Substituting Organic Spinach gives a total of $7.80 per recipe and $717/month.
  •  
*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for ONE person - divide the monthly cost in half.

Nutrition

Nutrition Facts
Tangy Beet Salad
Amount Per Serving
Calories 192 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 165mg7%
Potassium 482mg14%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 10g11%
Protein 7g14%
Vitamin A 547IU11%
Vitamin C 14mg17%
Calcium 123mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.