• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

80 Twenty Nutrition

Christy Brissette, MS, RD, media registered dietitian, NUTRITION AND FOOD COMMUNICATIONS EXPERT

  • Meet Christy
  • What’s 80 Twenty?
  • Work with Me
  • Media
    • TV
    • Video
    • Writing
    • Print
    • Radio
  • Blog
  • Recipes
    • Vegan
    • Gluten Free
    • Primal
    • Superfoods
  • Accolades
  • Shop
  • Contact

Warm Beet and Beet Green Salad with Mushroom Vinaigrette

Share
Tweet
Share
Pin
+1
0 Shares

Love beets but not sure what to do with the beet greens?

Beet Salad - Christy Brissette media dietitian 80 Twenty Nutrition

You’re missing out! Beet greens are rich in a variety of nutrients such as beta-carotene and lutein, antioxidant that protect the eyes from macular degeneration and cataracts. Plus, the greens are an excellent source of vitamin K, important for bone health and blood clotting.

This recipe utilizes the entire beet, from root to leaves making it a great way to cut down on food waste and save money on groceries. It was created by Chef Tim Mackiddie from Jackson-Triggs Estate winery. 

Beet Salad - Christy Brissette 80 Twenty Nutrition
Warm Beet and Beet Green Salad with Mushroom Vinaigrette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This warm beet salad is a great way to use the beet root and greens. The mushroom vinegar needs to be made 2 days in advance. If you haven't planned that far ahead, saute rice vinegar with mushrooms and serve over the salad.
  • CourseAppetizer, Potluck, Salad, Side Dish
  • Cuisineamerican, Canadian, Holidays
Servings
6
Servings
6
Beet Salad - Christy Brissette 80 Twenty Nutrition
Warm Beet and Beet Green Salad with Mushroom Vinaigrette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This warm beet salad is a great way to use the beet root and greens. The mushroom vinegar needs to be made 2 days in advance. If you haven't planned that far ahead, saute rice vinegar with mushrooms and serve over the salad.
  • CourseAppetizer, Potluck, Salad, Side Dish
  • Cuisineamerican, Canadian, Holidays
Servings
6
Servings
6
Ingredients
Beet Salad
  • 9 beets medium, tops on
  • Salt and pepper to taste
  • 4 tbsp olive oil
  • 1 Red onion small, finely diced
  • 1/2 cup hazelnuts toasted and chopped
  • 6 tbsp mushroom vinegar (see below)
  • 3 stalks rosemary picked and chopped
Mushroom Vinegar
  • 500 grams mushroom stems preferably shiitake
  • 2 cups rice vinegar
  • 1/2 cup sodium-reduced soy sauce or tamari (use tamari for gluten-free)
Servings:
Units:
Instructions
Beet Salad
  1. Preheat oven to 400 degrees Fahrenheit. Cut the leaves and stalks off of the beetroot. Save the stalks for soup stock and cut the leaves into bite sized pieces.
  2. In a pot, cover beets with water and cook until fork tender. While still warm, remove the skins with a clean dish towel or paper towel. Slice the beets into wedges.
  3. Toss the beets with olive oil, salt and pepper and put in a high-sided roasting pan. Roast for 10 minutes. Remove and combine with remaining ingredients, sprinkling with hazelnuts to serve.
Mushroom Vinegar
  1. Over high heat, sear the mushroom stalks until they develop a medium char.
  2. Mix with remaining ingredients and store in a covered container for at least 2 days to allow the flavours to develop and infuse into the vinegar.
Share
Tweet
Share
Pin
+1
0 Shares

Related

Filed Under: Blog, Dinner, Gluten Free, Primal, Recipes, Superfoods, Vegan, Vegetarian, Veggies Galore

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Let’s Connect!

  • Facebook
  • Instagram
  • Linkedin
  • Pinterest
  • RSS
  • Twitter

Search

Christy Brissette writing best registered dietitian nutritionist and food expert on Washington Post, Huffington Post

Meet Christy


Christy Brissette, MS, RD is a registered dietitian and nutrition and food communications expert.

Read more

Most Popular Recipes

  • The Best Snacks for Gestational Diabetes
    The Best Snacks for Gestational Diabetes

Follow Christy on Twitter!

My Tweets

Footer

Connect

Christy takes the latest nutrition news and creates cutting-edge meal plans, YouTube videos, articles, educational resources and more!

Read More…

  • Bloglovin
  • Email
  • Facebook
  • Google+
  • Instagram
  • Linkedin
  • Pinterest
  • RSS
  • StumbleUpon
  • Twitter
  • YouTube
Maple Ginger Shrimp Stir Fry with Carrots and Snow Peas - gluten free pescetarian no refined sugar
Maple Harvest Bowl with Farro and Roasted Chickpeas kale roasted cauliflower and pumpkin seeds with Maple Apple Vinaigrette - vegan plantbased no refined sugar - sweetened with maple syrup - recipe by media registered dietitian nutritionist Christy Brissette RD in Chicago 80 Twenty Nutrition
Blueberry Chia Jam - no refined sugar, vegan - sweetened with maple syrup no pectin - recipe by media registered dietitian nutritionist Christy Brissette RD in Chicago 80 Twenty Nutrition
Kimchi fried rice with egg and ham - gluten-free - best healthy kimchi rice recipe by media registered dietitian nutritionist Christy Brissette RD in Chicago 80 Twenty Nutrition
Instant Pot Brown Rice - perfect fluffy brown rice that cooks in 15 minutes - gluten free vegan - recipe by media registered dietitian nutritionist in Chicago Christy Brissette
Chicken Mushroom Pot Stickers - Healthy Steamed Dumplings recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Get my free healthy dessert e-book!

Get my free healthy dessert recipe ebook!Top 5 Healthy Desserts - Vegan, Gluten Free, Paleo, No Refined Sugar - free recipe ebook from media registered dietitian nutritionist Christy Brissette from 80 Twenty Nutrition in Chicago

Copyright: Christy Brissette, 2022