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Mixed Green Salad with Beets and Daikon

Mixed Green Salad with Beets and Daikon

Mixed Green Salad with Beets and Daikon is :

gluten free , dairy free , lacto ovo vegetarian , whole 30 , vegan

Prep Time: 20 minutes
Cook time: 100 minutes
Total time: 120 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 11 %


3/4 pound

baby beets
1 tablespoon

champagne vinegar
1 pinch

crushed red pepper
4 ounces

1 teaspoon

dijon mustard
1/4 cup

olive oil
2 tablespoons

orange marmalade
4 ounces

salad greens

salt and pepper
1 bunch

2 tablespoons

white balsamic vinegar


  1. Preheat the oven to 40

  2. Wrap the beets in a double layer of aluminum foil and roast for about 1 hour, until tender.

  3. Let cool, then peel the beets. Thinly slice the red beets and cut the golden beets into wedges.

  4. In a small bowl, whisk the balsamic and Champagne vinegars with the mustard.

  5. Whisk in the olive oil in a thin stream, then whisk in the marmalade and season with crushed red pepper, salt and black pepper.

  6. Transfer half of the dressing to a large bowl and add the mesclun, watercress and daikon. Toss well and transfer to plates.

  7. Add the beets and the remaining dressing to the bowl and toss to coat. Scatter the beets all around the greens and serve right away.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.