Beet Summer Salad

Arrange these composed salads on individual plates. Beets, cucumbers, greens, and hard-cooked eggs make a pleasing assortment of shapes and colors, and are delicious topped with honey vinaigrette dressing.

Beet Summer Salad
Servings: 6 Prep 15 mins Cook 15 mins to 20 mins


  • 2 teaspoons salt
  • 1/4 cup fresh lemon juice
  • 2 bunches beets (about 8 beets), trimmed
  • 1/4 cup honey
  • 2 tablespoons wine vinegar
  • 2 - 3 Kirby cucumbers, peeled or scored
  • 1/4 cup chicken broth
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons olive oil
  • 6 cups assorted salad greens
  • 4 hard-cooked eggs, peeled and cut into wedges
  • 1/2 cup sour cream

Make It

1. Bring 2 quarts of water in saucepan to boiling. Add 1/2 teaspoon salt and 1 tablespoon lemon juice. Add beets; cover and simmer 15 to 20 minutes. Drain; reserve broth for beet soup if desired.

2. Meanwhile, combine remaining salt and lemon juice, the honey and wine vinegar in large bowl; remove half of the mixture and reserve for dressing for greens. Cut cucumbers into slices. Add to honey mixture in bowl; let stand to marinate.

3. When beets are cool enough to handle but still warm, remove skins. Slice in half; cut crosswise into 1/4-inch-thick slices; place in bowl. Set aside, covered.

4. Remove cucumbers with slotted spoon from marinade and place in small saucepan. Add chicken broth; gently cook until liquid evaporates, 3 to 4 minutes. Remove from heat.

5. Mix beets, parsley, dill and thyme in bowl.

6. Whisk oil into reserved honey mixture along with any marinade left over from cucumbers. Add greens; toss to coat. Divide greens equally among 6 plates. Arrange beets, cucumbers and egg wedges on plates. Serve warm or at room temperature with sour cream.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 226, Fat, total (g): 13, chol. (mg): 150, sat. fat (g): 4, carb. (g): 24, fiber (g): 3, pro. (g): 7, sodium (mg): 872, Percent Daily Values are based on a 2,000 calorie diet.