Califonia Bountiful
Side Dish

Market Watch with Timaree Hagenburger: Beets

 Move over canned beets, it is time to enjoy the fresh variety! No cooking or peeling needed for this recipe from The Nutrition Professor!

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

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T's beet-iful balsamic beets

3 to 5 raw baby beets, scrubbed well, greens removed
2 to 3 tbsp. balsamic vinegar, or more to taste
1 to 2 tsp. Dijon mustard
1/2 tsp. black pepper
2 tbsp. chopped fresh parsley
Arugula or Timaree's crazy salad
Fresh pear or apple, diced
2 tbsp. chopped walnuts




Place a box grater* in the middle of a large stainless steel bowl. Grate the beets (no need to peel the baby beets, as the skin is very thin), wearing gloves, if you have a engagement to attend after preparing this salad and want to avoid pink fingers! Add the vinegar, mustard, black pepper and parsley. Let flavors marry for at least 20 minutes, if you can wait! Serve on my Crazy Salad or fresh arugula, mixed with diced apple or pear. Sprinkle with walnuts and enjoy every bite.


The Nutrition Professor's Shop Smart, Prep Smart, Eat Smart Tips

*Any variety of beets will do! Have fun with golden, Chiogga and red…they all taste amazing! 

*If you have a food processor, you may want to experiment with using it to grate beets. 


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