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Betty’s Kitchen Beet and Romaine Salad — Mother’s Day ✿ REcipe Video

May 11, 2013

Betty’s Kitchen Beet and Romaine Salad — Mother’s Day ✿ REcipe Video

In this video, Betty demonstrates how to make Beet and Romaine Salad. This is a terrific salad for using the Baslamic Vinaigrette from the last video!


1 head Romaine lettuce, rinsed and dried with paper towel (Remove the outer leaves and the inner core and set them aside.)
(2) 14.5-ounce cans sliced beets, thoroughly drained, rinsed, and dried with paper towel
½ cup chopped English walnuts, or as desired
½ cup sliced purple onion, or as desired
½ cup chopped flat-leaf parsley, or as desired
Balsamic vinaigrette (recipe in previous video in bettyskitchen)

In a large serving bowl, place enough of the outer leaves of Romaine to stand on end all around the edge of the bowl. Set aside. In a medium to large-sized bowl, place prepared beet slices. Tear the hearts of Roamine lettuce into bite-size pieces and place on top of the beets, as much as desired. Sprinkle top with chopped English walnuts, as desired.

Spread rings of purple onion over top, as desired. Place about half of the chopped parsley over the top. Use a salad fork and spoon to toss together beets, hearts of Romaine, walnuts, purple onion, and parsley. Lift mixture, a little at a time, into bed of Romaine leaves in large bowl and sprinkle remaining parsley over top. To serve the Beet and Romaine Salad, whisk balsamic vinaigrette and pour over salad and toss.

Lift dressed salad onto serving plate. An alternative way to serve this salad is to lift undressed salad onto serving plate and have balsamic vinaigrette ready to drizzle over the top of each serving as desired. I hope you enjoy this healthy salad! –Betty 🙂


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