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Baby Greens and Beet Salad

The tart and sweet flavors of this salad and dressing complement rich and earthy main dishes and chewy hearth breads. Substitute baby spinach or mesclun mix for the baby greens, or use feta in place of the goat cheese. Refrigerate any unused dressing for later use. Serves 4 to 6. Prep 20 min.


5      tablespoons lemon juice
2      tablespoons olive oil
1      tablespoon minced garlic
1      tablespoon minced shallots
1      tablespoon Dijon mustard
2      teaspoons chia seeds
1-2  teaspoons honey
pinch each of salt and black pepper

5      ounce package baby greens
1      small beet, peeled and shredded
1½   cups strawberries, sliced
1      cup goat cheese, crumbled


  • Whisk together all of the dressing ingredients in a small bowl and set aside.
  • In a large bowl, gently toss the baby greens, beets and strawberries with a few tablespoons of dressing.
  • Taste and add more dressing if desired.
  • Top with the goat cheese crumbles before serving.

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