Steamed Beet Salad

Steamed Beet Salad

This salad combines warm earthy with fresh greens to bring a complex and balanced flavor.
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Course: Salad, Side Dish
Cuisine: American
Keyword: Healthy, Vegetarian
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 6
Calories: 212kcal


  • Steamer


  • 1 cup water
  • 6 beets
  • 2 Tbsp lemon juice
  • Tbsp apple cider vinegar
  • 2 Tbsp fresh cilantro or parsley, minced
  • 3 Tbsp olive oil
  • 3 cups lettuce or arugula, packed
  • 1 fennel bulb, shredded
  • ½ cup raw walnuts or pumpkin seeds
  • ½ cup feta cheese, optional
  • ground black pepper, to taste


  • Put the water in a large-sized stockpot with a steamer basket attachment over high heat.
  • Scrub 6 beets and remove any obvious blemishes while leaving most of the skins on. Slice the beets into 1/4”-thick moons and half-moons.
  • When the water comes to boil, add the beets. Steam for about 15 minutes, or until the beets are fork tender.
  • Meanwhile, stir together 2 Tbsp lemon juice, 1½ Tbsp apple cider vinegar, 2 Tbsp fresh cilantro, and 3 Tbsp olive oil in a small bowl. Set aside.
  • Place a skillet over medium-low heat and add ½ cup raw walnuts or pumpkin seeds. Toast them until they are fragrant and just barely turning a golden brown, about 5 minutes. Remove from heat.
  • Return the steamed beets to a large mixing bowl. Toss with the dressing.
  • Shred 1 fennel bulb and toss with 3 packed cups of lettuce or arugula. Pour the warm beets over the fennel/lettuce mixture and toss. Add the toasted walnuts or pumpkin seeds, ½ cup feta cheese (optional) and ground black pepper to taste


Calories: 212kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 232mg | Potassium: 552mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2293IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 2mg