Beet Salad on Mixed Greens

Beet Salad on Mixed Greens

A salad of beets, hard-boiled eggs, and mixed greens with a tarragon vinaigrette.

2 servings
Preparation 15 min
Cooking 30 min

230 calories per serving 


1/2 red onions, thinly sliced   80 g
2 beetroots   260 g
1 eggs size large    
2 tbsp olive oil   30 mL
1 tsp Dijon mustard   5 mL
1/2 tbsp wine vinegar   8 mL
1 tsp balsamic vinegar   5 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 1/2 cups mixed greens   60 g
1/2 tbsp fresh tarragon, chopped   1 g

Before you start

A mandolin will make slicing easier.


  1. Thinly slice the onion, then soak it in a small bowl filled with water and a few drops of vinegar. Set aside while preparing the rest of the salad or leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Boil the egg(s) 10 min, cool them down immediately in cold water, then dice finely.
  3. Prepare the beets: boil or steam them about 25-30 min, then peel and julienne.
  4. In a bowl, mix the oil, vinegars, and mustard, then whisk well until the vinaigrette is emulsified. Add the beets and toss well, then adjust the seasoning. Drain the presoaked onion then spread it along with the mixed greens on a large serving plate. Place the julienned beets on top of the mixed greens and sprinkle with the diced hard-boiled egg(s). Garnish with the chopped tarragon. Serve.


Be careful with the amount of fresh tarragon, since it may be overpowering.

Nutrition Facts Table

Nutrition Facts

per 1 serving (190g)


% DV*

* DV = Daily Value




17 g

26 %

Saturated 3 g
+ Trans 0 g

14 %


110 mg


140 mg

6 %


14 g

5 %


3 g

11 %


9 g


6 g

Vitamin A

20 %

Vitamin C

15 %


8 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Good source of :
Magnesium, Manganese, Potassium, Selenium, Vitamin A, Vitamin E
Excellent source of :
Folacin, Vitamin K

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Diabetes-friendly | Halal | Kosher | Low Sodium | Vegetarian

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