Beet Salad

It’s Monday which can only mean one thing! You’ve probably indulged a bit too much over the weekend (I definitely did!) and so you’re looking to get back on track with a healthy Monday salad.  I think this beet salad is perfect for that and here’s why:


First of all, beets are high in antioxidants.  In comparison to onions, celery, spinach and broccoli, beets were found to have a higher antioxidant ability due to the polyphenolic content in beets.  Anytime a vegetable or fruit has a really bright colour, like beets or blueberries for example, you can expect they are a good source of antioxidants!


Secondly, beets have great folate content, and if you remember from other posts, folate is a B vitamin that is important for a healthy heart and tissue formation.  For one cup cooked, which is only 75 calories, they contain 34% of your daily folate intake.


Third, and what I like the most about beets is their detoxification ability.  Beets are a great source of betaine, which is a natural liver detoxifier.  They also contain pectin, a type of fiber which binds the toxins and ensures they’re properly eliminated, which is key to detoxification.

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins



  • 2lb beets (Approx 5 large, or 10 medium)
  • ¼ cup of fresh mint leaves, chopped
  • 2 shallots, finely sliced
  • 15-20 walnuts (this was approximate as I sprinkled on top)
  • 3 TBSP balsamic vinegar
  • 2 TBSP extra virgin olive oil
  • salt and pepper to taste

  1. Boil beets until tender or you can easily stick a fork through(depending on the size, 30-45 min)
  2. Drain and let cool
  3. Add remaining ingredients to beets in a bowl and mix well

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