Recipe courtesy of Richard Farnabe

Beet and Seafood Salad

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  • Level: Easy
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3 red beets

3 golden beets

3 striped beets

4 cups kosher salt

1 tablespoon lime juice

Salt and pepper

1 tablespoon Dijon mustard

Hot sauce to taste

Worcestershire sauce to taste

1 tablespoon mayonnaise

1 tablespoon extra virgin olive oil

1 tablespoon shallots, minced

1 tablespoon capers

1 pound lump crabmeat

1 teaspoon chopped chives


  1. Preheat oven to 500 degrees. Roast beets on a bed of kosher salt (don't brush with olive oil) in a 500-degree oven for 20 to 40 minutes. Using gloves or a kitchen towel, peel beets and slice. Place beets in a bowl. Add lime juice, salt, pepper, mustard, hot sauce, Worcestershire sauce, mayonnaise, olive oil, shallots, and capers. Toss to coat the beets. Arrange the beets in overlapping/alternating colors around the edge of the plate, mound crabmeat in center of plate, drizzle lime juice and beet juice from the bottom of the bowl on top, garnish with chopped chives.
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