It’s that “Fall Salad” time of the year!

If you happen to find yourself wandering through a weekend farmer’s market, you’ll notice the colorful array of all the root vegetables: yams, parsnips, turnips, rutabaga, carrots, butternut squash and – my personal favorite – beets.

I love root vegetables because they are a natural sources of complex carbohydrates, antioxidants and important nutrients. In fact, researchers have found strong evidence that some of the important nutrients found in many root vegetables (for example, vitamin A, vitamin C, potassium, magnesium and dietary fiber) can help fight cancer, diabetes, obesity, and inflammatory-based disorders like heart disease and arthritis. A major plus in my book!

During the school year, I’m all about simple, quick dinners that my kids love and are packed with nutrients. My Festive Fall Beet Salad is definitely a favorite. If you want to spice it up, add some grilled seasoned chicken or prawns. I always make extra so I can have it for lunch the next day.

Ingredients

Produce

4 Beetroot
2 tbsp Parsley
2 Cups Mixed Greens
3 Tbsp Crushed Walnuts
1 lemon

Baking & Spices

1/2 tsp Black pepper
1/2 tsp Salt

Oils & Vinegars

3 tbsp Olive oil

Dairy

60 g (1/4 cup) Feta cheese

Instructions

Boil the beets on medium heat for 45 mins or until you can easily poke through one with a knife.
The skin should peel off easily. After removing the skin of the beets, chop them into cubes.
Cube or crumble the feta cheese.
Chop the greens and parsley.
In separate bowel, chop lemon into quarters and squeeze out the juice.
Add olive oil, salt and pepper to the lemon juice.
Combine beets, feta cheese, mixed greens and parsley with the lemon vinaigrette and serve.

Create your beautiful salad and enjoy!

Festive Fall Beet Salad
Recipe Type: Salad
Author: Jen Powter
Prep time:
Cook time:
Total time:
Serves: 4 servings
*Do you live near a local farmer’s market? Now is the time to enjoy farm fresh beets! Throw in a couple of golden beets to create a visually pleasing meal.
Ingredients
  • 4 Beetroots, medium
  • 2 tbsp Parsley
  • 2 Cups Mixed Greens
  • 3 Tbsp Crushed Walnuts
  • 3 tbsp Lemon juice
  • 1 Lemon
  • 1/2 tsp Black pepper
  • 1/2 tsp Salt
  • Oils & Vinegars
  • 3 tbsp Olive oil
  • 60 g (1/4 cup) Feta cheese
Instructions
  1. Boil the beets on medium heat for 45 mins or until you can easily poke through one with a knife.
  2. The skin should peel off easily. After removing the skin of the beets, chop them into cubes.
  3. Cube or crumble the feta cheese.
  4. Chop the greens and parsley.
  5. In separate bowel, chop lemon into quarters and squeeze out the juice.
  6. Add olive oil, salt and pepper to the lemon juice.
  7. Combine beets, feta cheese, mixed greens and parsley with the lemon vinaigrette and serve.
Calories: 119 Fat: 8 g Saturated fat: 2.3 g Carbohydrates: 6.4 g Sugar: 2.1 g Sodium: 317 mg Protein: 2.6 g Cholesterol: 8.6 mg

What’s your favorite fall salad? Share your recipe in the comments below.