Ensalada de Betabel : Beet Salad

READY IN: 45mins
Recipe by Sharon123

Having lived in Oaxaca for about 3 years, this recipe brings back fond memories. The aniseseed gives this salad a distinctly Oaxacan touch.

Top Review by COOKGIRl

One chioggia beet replaced a standard red beet. Delicious, beautiful, healthy and the lime and zest were a welcome change from lemon. My swiss chard wasn't in good condition and replaced it with mixed greens including arugula and romaine. Cara Cara oranges for standard oranges, too. Reviewed for Veg Tag/February.

Ingredients Nutrition


  1. For the greens: If the greens are really big leaves, roughly cut or tear them.
  2. Steam the greens for ten minutes over 2 cups water.
  3. Drain for 20 minutes, then place the greens in a medium mixing bowl.
  4. In a small mixing bowl, mix the garlic, lime juice, oil, salt and pepper.
  5. Pour over the greens and toss well.
  6. For the salad: In a small mixing bowl, mix the vinegar, oil, garlic, aniseed, pepper and limejuice.
  7. Add the beets and allow to marinate.
  8. At serving time, lay the greens on a platter.
  9. Spoon the beet cubes on top and top with orange wedges, green onion and parsley.

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