Berry beet salad with tender spring greens, fresh fruit, sliced beets and a bright orange dressing is a beautiful, delicious salad.
But I wanted to bring you something festive that’s also wholesome and gets our veggies in.
I put this berry beet salad together the other day and it looked so pretty, I just had to take a few photos so I could share it with you!
It’s so festive for Valentine’s Day with the pops of red and white, and the flavors go really well together.
You’ve got the sweetness and slight tartness from the strawberries and blackberries, the earthy beets, the tender, soft spring green lettuce mix and the bright citrus dressing to tie it all together.
(Orange flavors go really well with beets, don’t you think?)
I also love topping this salad with some chopped pecans or walnuts and crumbled feta cheese when I have those on hand. Adds some extra flavor and texture to round it out.
Plus, it goes with my mom’s advice to jazz up any salad by adding a fruit, nut and cheese. Great advice!
Now, I’ve got some notes, tips and substitutions coming up below on how to make berry beet salad. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on berry beet salad:
- I used a bag of mixed spring greens, which are really light and tender. You could also use butter lettuce or try this with a spinach and spring greens mix.
- Strawberries and blackberries are some of our favorite berries to use in this salad, but you could swap these out if you want.
- The recipe features a really easy homemade citrus dressing. You just add all of the ingredients to a jar and shake it up. Or whisk it in a bowl if you’d prefer. But you could substitute a store-bought citrus dressing if you’d rather do that.
- You’ll want to start with about 2/3rds of the amount of dressing and go from there, adding extra as needed.
Also, those optional toppings.
Pecans or walnuts are great, and I usually have those on hand. But I also think pistachios would be amazing on this salad.
Feta cheese or goat cheese would both work crumbled over the top. That bit of white also looks really pretty with the other colors.
Finally, I sorta cheated and picked up a package of store-bought beets. They are ready to use and just SO easy.
You can find them in the refrigerated section of your grocery store. But you can also roast your own beets to use for this salad. I included instructions on that in the notes of the recipe card below and here they are as well:
How to roast beets: Grab 2-3 medium sized beets, wash them and trim off the leaves, then coat the beets in a little olive oil and wrap up in an aluminum foil packet. Place on a baking sheet and roast in a pre-heated oven at 375 for 45-60 minutes, until tender. Let cool, remove the outer skins of the beets and they are ready to slice and use.
(Oh, and if you are making this for Valentine’s Day, or in February, you can also use a heart shaped cookie cutter to cut your beet slices into little hearts. Too cute!)
I hope you give this berry beet salad a try and I hope you have a wonderful Valentine’s Day!
P.S. Check out these other delicious winter salads:
- Winter kale salad with pomegranates
- Butternut squash salad with quinoa
- Curried wild rice salad with raisins
- Spiralized beet quinoa salad
For the salad:
- 1 (5 or 6 oz.) bag spring mix greens
- 1 cup sliced roasted beets (see notes)
- 1/2 cup fresh blackberries
- 1/2 cup fresh strawberries, sliced
- Chopped pecans, walnuts or pistachios, crumbled feta cheese or goat cheese
For the citrus dressing:
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1/2 orange (about 3 tablespoons juice)
- 1 teaspoon honey or maple syrup
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- To make the salad, arrange the greens in four separate bowls or in one large serving bowl. Add the sliced beets and berries to the top of each bowl. Sprinkle with chopped nuts and/or cheese, if using.
- To make the dressing, combine all of the ingredients in a small jar and shake it up until it’s well mixed. Or whisk it in a bowl if you’d prefer. If making this ahead, you’ll need to re-shake it before using.
- Drizzle the dressing over the salad, using about 2/3rds to start. Add additional dressing, if desired.
- Toss the salad lightly to mix the dressing in and serve immediately.
Beets: I love using a package of store-bought beets. They are already cooked and ready to use and just SO easy. (These are the kind in the refrigerated section of the produce aisle; not the canned kind.) You’ll need about half of an 8 oz. package.
Or you can roast your own beets. Grab 2-3 medium sized beets, wash them and trim off the leaves, then coat the beets in a little olive oil and wrap up in an aluminum foil packet. Place on a baking sheet and roast in a pre-heated oven at 375 for 45-60 minutes, until tender. Let cool, remove the outer skins and they are ready to slice and use.
Greens: I used a bag of mixed spring greens, which are really light and tender. You could also use butter lettuce or try this with a spinach and spring greens mix.
Fruit: Strawberries and blackberries are some of our favorite berries to use in this salad, but you could swap these out if you want.
Dressing: The recipe features a really easy homemade citrus vinaigrette, but you could substitute a store-bought citrus dressing if you’d rather do that.
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 189mgCarbohydrates: 21gFiber: 3gSugar: 16gProtein: 1g