Total Time
Prep 10 mins
Cook 30 mins

One of my favorite salads from Moosewood cookbook. Easy if you use canned beets. I freeze my lemon juice in ice cube trays so I always have some on hand for this salad.

Ingredients Nutrition


  1. Cut leaves from beets leaving about an inch.
  2. Scrub beets and place in pot of water.
  3. Boil, then lower heat andcook about 30-45 minute.
  4. Drain and rinse with cold water so you can slip off the skins.
  5. Slice beets and toss with other ingredients.

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