Recipe courtesy of Trisha Yearwood

The Beet Goes On Salad

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
Share This Recipe



  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets individually in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool completely, then peel with a paper towel.
  3. Slice a sliver from one side of each beet so it sits flat. Then cut each beet horizontally into thirds.
  4. Cut the block of feta in half lengthwise and then slice 12 thin planks, 1/8 to 1/4 inch thick. Sandwich the planks with a torn basil leaf between the beet slices and arrange the beets on a platter.
  5. Stir together the olive oil, lemon zest and juice, a pinch of salt and a few grinds of pepper. Drizzle the dressing over the beets, then sprinkle with the parsley and candied pecans.
17m Easy 99%
32m Easy 99%
Michael Solomonov

Abe Fisher Beet Salad

17m Easy 97%
22m Easy 97%
Katie Lee Biegel

Chopped Salad

14m Easy 98%
6m Easy 87%
18m Easy 98%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now