Spiced Beet Salad

Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).

May 16, 2013 | | Back Issues | Food | FOOD Spring – Summer 2013 | Recipes | Salads

Adapted from Nourishing Traditions by Mary G. Enig (Newtrends Publishing, 2003).

Spiced Beet Salad


Serves 4–6




  • 6 medium beets
  • 3 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1 tbsp orange juice
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 1 tsp caraway seeds
  • Pinch of ground cloves
  • Pinch of cinnamon
  • ½ tsp lemon zest
  • ½ tsp orange zest
  • ½ lb (250g) salad greens, arugula, spinach or a mix of all three
  • 3 tbsp goat cheese, crumbled (or to taste)
  • Chopped walnuts


  1. Preheat oven to 350ºF. Bake whole beets for 1 hour or until tender. Peel and chop finely.
  2. Combine vinegar, oil, orange juice, seasonings and zest in a bowl. Add beets and toss well.
  3. Serve warm (or refrigerate until later) on a bed of salad greens garnished with crumbled goat cheese and chopped walnuts.

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