Lara Katz: Dreaming Up Delicious


A Salad Where Anything Goes: Chopped Salad And Beets Recipe

Mix it up using whatever you have in your fridge!

by: Lara Katz

The beauty of a chopped salad is you can put whatever you want in it. I came up with this version after a week-end that left me with lots of leftover vegetables. Using precooked beets makes the salad taste like it’s not just a bunch of leftovers but a great salad you would order in a restaurant. Adding cheese, nuts, fruit or croutons would taste great.


2 cups chopped Romaine
2 celery stalks, chopped
3 cooked beets, chopped into small pieces
corn niblets, from 2 cobs of corn
2 carrots, chopped
1/3 cup halved grape tomatoes



2 Tbsp safflower oil
2 Tbsp red wine vinegar
¼ tsp sea salt
1 tsp honey
1 tsp Dijon mustard


  Mix salad ingredients together in a large bowl.

  Mix dressing ingredients together in a small bowl.

  Add dressing to salad right before serving, mix lightly.

(Serves 4)

For more beet recipes see: Beet, Orange and Feta Salad with Sunflower SeedsBeet And Kale Salad with Caramelized Walnuts, Green Beans with Beets, and Beet Pizza.