Get ready to tantalize your taste buds and nourish your body with this vibrant and delicious 7-Layer Beet Salad.
Packed with layers of colorful vegetables, hearty grains, and creamy dressing, this salad is as beautiful as it is nutritious.
With just a few simple ingredients and minimal prep time, you can create a stunning dish that’s sure to impress your family and friends.
So, let’s dive in and discover how to assemble this delicious and wholesome salad in no time.
Why I’m Sharing This 7-Layer Beet Salad Recipe
As a firm believer in the power of colorful and nutrient-rich foods, I’m always on the lookout for delicious salad recipes that are as satisfying as they are nourishing. That’s why I’m excited to share this 7-Layer Beet Salad with you.
Not only is it visually stunning, but it’s also packed with a variety of flavors and textures that will keep your taste buds happy and your body energized.
Whether you’re serving it as a side dish or enjoying it as a light and refreshing meal on its own, this salad is sure to become a favorite in your repertoire.
What Makes this Salad Special?
What sets this 7-Layer Beet Salad apart from other salads? It’s all about the combination of vibrant colors, bold flavors, and nutrient-packed ingredients.
From the earthy sweetness of roasted beets to the creamy richness of avocado and the crunch of toasted nuts, each layer brings its own unique element to the dish.
With a variety of textures and flavors in every bite, this salad is as satisfying as it is nutritious – making it perfect for any occasion, from weekday lunches to dinner parties with friends.
Ingredients Needed
- 2 medium beets, roasted and thinly sliced
- 2 cups mixed greens
- 1 cup cooked quinoa or farro
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, thinly sliced
- 1/4 cup crumbled feta or goat cheese
- 2 tablespoons toasted nuts or seeds (such as walnuts, almonds, or pumpkin seeds)
Alternative Ingredients/Variations
Here are some ingredients you can use in place of the ones above:
| Ingredient | Alternative |
| Mixed greens | Baby spinach, arugula |
| Quinoa or farro | Brown rice, bulgur |
| Cherry tomatoes | Sliced bell peppers, cucumber |
| Avocado | Sliced cucumber, roasted sweet potato |
| Feta or goat cheese | Shredded mozzarella, crumbled blue cheese |
Step-By-Step Guide
Start by roasting the beets: Preheat your oven to 400°F (200°C).
Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
Once cooled, peel the beets and thinly slice them. Cook the quinoa or farro according to the package instructions.
Allow it to cool slightly before assembling the salad.
Next, Arrange a layer of mixed greens on a large serving platter or individual plates.
Then, layer the cooked quinoa or farro on top of the greens, followed by the sliced beets, cherry tomatoes, avocado slices, crumbled feta or goat cheese, and toasted nuts or seeds.
Drizzle the salad with your favorite dressing or a simple vinaigrette, if desired.
Expert Tips
- For added flavor, toss the cooked quinoa or farro with a splash of lemon juice, olive oil, and fresh herbs before layering it in the salad.
- Customize the salad with your favorite vegetables, cheeses, and nuts or seeds for endless variations.
- To save time, you can roast the beets and cook the grains ahead of time and store them in the refrigerator until ready to assemble the salad.
Utensils/What You Need
- Baking sheet
- Aluminum foil
- Large serving platter or individual plates
- Knife and cutting board
- Salad dressing or vinaigrette
Frequently Asked Questions
Can I use canned beets instead of roasting fresh ones?
Yes, canned beets can be used as a convenient alternative to fresh beets. Just be sure to drain and rinse them well before slicing and layering them in the salad.
Can I make this salad ahead of time?
Yes, you can prepare the components of the salad ahead of time and assemble it just before serving. Store the roasted beets, cooked grains, and other ingredients separately in the refrigerator and assemble the salad when ready to eat.
How long will leftovers keep in the refrigerator?
Leftover salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the avocado may brown slightly over time, but it will still be safe to eat.
Have any comments or questions? Drop them in the comment box below. I will reply ASAP.
Also, check out our other recipes that are sure to make you go cray-cray with joy 😹.
You will find the recipe in full below 👇👇👇.
7-Layer Beet Salad
Ingredients
- 2 medium beets roasted and thinly sliced
- 2 cups mixed greens
- 1 cup cooked quinoa or farro
- ½ cup cherry tomatoes halved
- ½ avocado thinly sliced
- ¼ cup crumbled feta or goat cheese
- 2 tablespoons toasted nuts or seeds such as walnuts, almonds, or pumpkin seeds
Instructions
- Start by roasting the beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Once cooled, peel the beets and thinly slice them.
- Cook the quinoa or farro according to the package instructions. Allow it to cool slightly before assembling the salad.
- Begin by arranging a layer of mixed greens on a large serving platter or individual plates.
- Next, layer the cooked quinoa or farro on top of the greens, followed by the sliced beets, cherry tomatoes, avocado slices, crumbled feta or goat cheese, and toasted nuts or seeds.
- Drizzle the salad with your favorite dressing or a simple vinaigrette, if desired.
Notes
- For added flavor, toss the cooked quinoa or farro with a splash of lemon juice, olive oil, and fresh herbs before layering it in the salad.
- Customize the salad with your favorite vegetables, cheeses, and nuts or seeds for endless variations.
- To save time, you can roast the beets and cook the grains ahead of time and store them in the refrigerator until ready to assemble the salad.
