Golden Beet and Cress Salad

by Susan on January 6, 2012


Things have finally quieted down enough around here for me to get back in the kitchen and start some new recipes for the new year. I was browsing the shelves at my local grocery store and my eyes happened to land on a beautiful bunch of live cress which excited me to no end. I love that you can buy some greens with the roots and dirt still attached, more nutrients survive intact this way. 

Once I found some golden beets to throw into the cart, I started looking for other ingredients to fill out the beet salad I decided to make. Limes, scallions, a little dijon mustard, and olive oil rounded out this super fresh, flavorful little salad. It is wonderfully quick to throw together and tastes divine. 

My Benriner Japanese Mandoline Slicer made slicing the beets fast and easy. Just be sure to use the finger guard. These babies are sharp and do their job well whether it is beets or fingers!

A few more chops, a quick toss and you have a wonderful winter salad great for lunch or as a starter to dinner. Quick, easy, fresh, tasty and satisfying. What else can I say? 

Golden Beet with Cress Salad

  • 1 golden beet, peeled and sliced
  • 1/2 cup cress (you can substitute sprouts or micro greens)
  • 3 scallions, sliced
  • 1 lime, juice and zest from
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil
  • Himalayan salt and fresh ground pepper to taste
1. Toss beets, cress and scallions together in a bowl. 
2. Add in lime juice, zest, dijon and olive oil. Toss until coated.
3. Add salt and pepper to taste and serve. 


Serves 2. Can easily be doubled. 


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{ 16 comments… read them below or add one }

Treesa January 6, 2012 at 6:51 pm

Gorgeous dish. This is going on next week’s menu! :)


Amanda January 6, 2012 at 7:00 pm

That looks absolutely amazing!


Susan January 6, 2012 at 7:01 pm

Finally back in the kitchen!! Cheers!


Karen Faivre January 6, 2012 at 7:34 pm

I haven’t learned to love beets yet and this recipes looks like a good way to start!


Susan January 6, 2012 at 7:39 pm

It is delicious and fresh…a great place to start!! Cheers!


Kristen January 7, 2012 at 12:04 am

Looks and sounds so delicious! Thank you for all your wonderful recipes & inspiration!


Elisabetta January 7, 2012 at 1:49 am

I’ll definitely try this salad today for my lunch! Do you think I can use gomasio instead of mustard? I don’t have any at home. Great blog!


beti January 7, 2012 at 1:54 am

it looks so colorful and lovely!


Vegolicious January 7, 2012 at 2:39 am

What a gorgeous dish!!! Those golden beets look like sunshine.

I’d love you to submit your gorgeous beet salad to Vegolicious, showcasing the best vegetarian food on the internet.


Minneapple Pie January 7, 2012 at 11:43 am

This looks fantastic! I’ve been looking for a yummy new way to eat beets and this salad is perfect for an easy lunch. Keep ’em coming!


Ramona January 7, 2012 at 3:24 pm

Does it also work with red beet? I never came across yellow beet here.


Faith January 7, 2012 at 3:37 pm

this looks great- I just found some organic watercress and put it in my salad and it was delicious, it’s super healthy too. and just stocked up on beets so will try this.


Ta's @ such.different.skies January 7, 2012 at 6:19 pm

So beautiful, and SO simple. I love this.


LuAnn January 7, 2012 at 10:04 pm

Ohh… it looks lovely. I used to hate beets but now that I am eating mostly raw, I really enjoy them.


Liana January 8, 2012 at 2:58 am

This salad looks fantastic! I can’t wait to give it a try. Your dishes and the wonderful photography that goes along with them are incredibly inspiring. Thank you, so very much.


Ivan Lubbe June 18, 2012 at 1:36 pm

This was absolutely delicious, thank you so much. Quite a amazing talent you have.


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