Sunbeam Golden Beet & Herb Salad
A radiant, nutrient-dense salad featuring marinated golden beets and bright citrus dressing, evoking the warmth of sunlight on a summer morning. This mediterranean-inspired salads ready in about 15 minutes pairs shredded golden beets, mixed greens, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup shredded golden beets
- 2 cups mixed greens
- 1/4 cup, thinly sliced red onion
- 1/4 cup, finely chopped fresh dill
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp honey
- 1/2 tsp salt
- to taste black pepper
Instructions
- Step 1: Toss 1 cup shredded golden beets with 1 tbsp extra virgin olive oil and 1/2 tsp salt in a medium bowl, then let marinate for 5 minutes while preparing other ingredients.
- Step 2: In a small bowl, whisk together 1 tbsp fresh lemon juice, 1/2 tsp honey, and 1 tbsp extra virgin olive oil until fully emulsified and smooth.
- Step 3: Arrange 2 cups mixed greens on a serving plate, top with the marinated beets, 1/4 cup sliced red onion, and 1/4 cup chopped fresh dill, then drizzle with the lemon-honey dressing and season with freshly ground black pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Golden Beet & Herb Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunbeam Golden Beet & Herb Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded golden beets from drying out.
Can I substitute ingredients in Sunbeam Golden Beet & Herb Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunbeam Golden Beet & Herb Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sunbeam Golden Beet & Herb Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
