Recipe: Golden Beet Salad Symphony

February 9, 2010 at 12:15 pm 2 comments

In an earlier post, I mentioned eating one of my favorite salads for lunch. Salads are one of the easiest things to prepare in advance and when using choice ingredients, they can make for a simple yet elegant meal. I love the combination of ingredients in this salad because it is crunchy with a faint sweetness. The slight bitterness of the beet tops balances the delicate sweetness of the sugar snap peas.

This recipe uses ingredients that are in season, and will make your taste buds sing with delight!

Golden Beet Salad Symphony

(Serves 4-6)


  • 1 cup Israeli couscous (or any rice/grain of your choice)
  • 6 cups beet tops, chopped (or spinach/Swiss chard)
  • 4 medium sized golden beets
  • 4-5 cups sugar snap peas
  • 3/4 cup broccoli sprouts
  • 1 green onion, thinly sliced
  • 1/2 c shelled raw pumpkin seeds
  • 4 Tb dressing


  1. Place a medium pot over the stove, combine couscous with 1.25 cups water. Bring to a boil, then cover and simmer on low for 15 minutes or until al-dente.
  2. Once your couscous finished cooking, rinse under cold water and set aside. Rinsing helps stop the couscous from cooking more and becoming too sticky.
  3. Thinly slice your beets with a mandolin, or carefully with a sharp knife. The beets will be raw in this recipe, so slicing them thinly makes them a lot easier to eat! If your slices are too large to pick up with a fork, feel free to cut your slices down to smaller size.
  4. Rinse your sugar snap peas and cut off all stems. Sugar snap peas are a distant relative of the green pea. They are eaten without shelling the insides, and are very crunchy and sweet. Since the sugar snaps are typically the size of an index finger, for this recipe it is best to cut them in thirds. If you wish to use them in their entirety that is okay too.
  5. Prepare all remaining ingredients, except the pumpkin seeds and dressing, and add to the large bowl. Toss.
  6. Sprinkle in your pumpkin seeds and mix throughout.
  7. Lastly, gently drizzle your salad with a salad dressing of your choice. I recommend using a non-creamy dressing, to savor the crisp flavors this salad already has to offer. For my salad, I used my favorite vinaigrette dressing that I always get from the farmers market. It is a dressing that combines basil, poppy seed, and a variety of other herbs. 
  8. Refrigerate before serving. Best eaten at room temperature.

This is a great salad to take to a potluck or picnic, and taste great with a side of sliced oranges. As always try to get as many of the ingredients as you can from your local farmers market to get the best taste and quality!…Be sure to thank your farmer too!

Happy munching! 🙂 nom nom nom!


Entry filed under: Recipe.

The Rain, The Sea, My Feet, and Me. Recipe: Twisty Pasta with Creamy Dill Sauce

2 Comments Add your own

  • 1. tramey1  |  February 11, 2010 at 7:24 am

    Thanks for the comment, love your blog!!! Salad looks amazing!!! 🙂

    • 2. Alexandra  |  February 11, 2010 at 4:11 pm

      Aw, thanks! By the way, I love your blog too! 😀


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Hello! My name is Alexandra.

This blog is a chronicle of living a healthy lifestyle through food and fitness! I'm a student, a gardener, an environmentalist, an athlete, and I love to cook and eat food that is locally grown. I love our planet so much, and I think it's important to treat it right so it can treat us right in return!

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