I love making this quick and easy salad in late summer when beets are peak season. Spicy dandelion and bitter radicchio perfectly balance sweet, roasted beets and a citrusy carrot ginger dressing.

This salad is so simple to make. While the beets roast in the oven, make the citrus dressing in a blender with silken tofu, orange peel, carrots, and basic pantry staples. I learned this dressing recipe years ago in culinary school, and it remains a favorite.

The combination of bright, distinct flavors in this salad awakens the palate and completely satisfies.

Please check out my cookbook Easy Plant-Based Cooking For Two for more Delicious Vegan Recipes. 🙂

Print Recipe

5 from 8 votes

Bitter Greens Salad

Prep Time20

Cook Time1

Total Time1 20

Course: Salad

Cuisine: American

Keyword: beets, salad recipes

Servings: 2

Calories: 850kcal

Ingredients

Beets

12 ounces golden beets (3 medium size), trimmed

Carrot Ginger Dressing

1 small carrot(s) chopped
1 small celery (rib), chopped
1 clove garlic chopped
1 inch strip orange peel finely chopped
¼ cup olive oil
2 tablespoons yellow onion minced
2 tablespoons rice vinegar
2 tablespoons silken tofu
1½ tablespoons ginger chopped
1½ teaspoons miso
1½ teaspoons sugar
pepper to taste

Salad

4 cups dandelion greens chopped
2 cups radicchio chopped

Directions

Roast Beets:

Preheat oven to 400°F.
Wrap the beets in foil.
Roast for 1 hour or until a paring knife is easily inserted into the flesh.
Remove the skin, cut into slices or wedges, and set them aside.

Make Carrot Ginger Dressing:

Add all ingredients to a small food processor. Mix on high until smooth.
Season with pepper to taste.

Assemble Salad:

Divide the dandelion greens and radicchio between two salad bowls. Top with the roasted beets and serve with the carrot ginger dressing.

Nutrition

Tags: Recipes From Easy Plant-Based Cooking For Two Cookbook