Beet and Beansprout Salad with Lemon Garlic Dressing

Beet and Beansprout Salad with Lemon Garlic Dressing

A pleasant combination of textures and flavors.


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Serves: 10 person(s) Change

Preparation Time: 15 mins
Extra Time: 2 hrs
(for refrigeration)

Yield: 10 x 1/2 cup serving

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 1 Tbsp grated lemon rind
  • 1/2 cup lemon juice
  • 1/2 cup canola or olive oil
  • 1/4 tsp 'Lite' or table salt
  • 1/4 tsp ground nutmeg
  • 2 garlic cloves, crushed
  • 2 medium tomatoes, cut into wedges
  • 1/2 cup pinenuts (2.5 oz)
  • 7 beet greens (leaves), finely sliced
  • 1 cup beansprouts, washed (3.5 oz)


LEMON GARLIC DRESSING: Blend oil and lemon juice. Add lemon rind, salt, garlic and nutmeg. Refrigerate for 2 hours to allow flavor to develop before using.

SALAD: In a large bowl toss together beet greens, beansprouts, tomatoes, pinenuts and dressing.

Serve chilled.


Salad with oil-free dressing: Follow above recipe but omit oil from the dressing (recipe: 95 calories and 7g fat). Can also substitute spinach for beet greens (lowers recipe's sodium to 34 mg).