Recipes » Salads » Bright Beet Salad
T. Colin Campbell Center for Nutrition Studies

Bright Beet Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
While we prefer watercress, this tasty slow-and-low-cooked dish can be combined with any type of raw, leafy greens. It’s not only a versatile salad; it’s also stunningly beautiful.
Prep: 10 mins Cook: 45 mins Yield: 4-6 servings
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 4 beets, peeled and cubed
  • 1 pear, cubed
  • 1 yellow onion, chopped
  • 1 lemon, juiced
  • ½ bunch watercress, roughly chopped
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Place the chopped yellow onions into a pot.
  • 2. Layer the beets and pears on top.
  • 3. Cook on low heat for 45 minutes. There is no need for stirring.
  • 4. When the beets are soft, strain out the liquid.
  • 5. Allow to cool.
  • 6. In a large salad bowl, toss in the beets, pears, and onions with the washed watercress.
  • 7. Add lemon juice and serve.

Cooking Tips

Cooking Tips

  • 1. Serve with leafy greens of choice.

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