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Beautiful Beet Salad

My H-E-B Health and Wellness


Quick and easy

Quick and easy

Quick and easy

Prep Time:

35 minutes

Cook Time:

15 minutes


2  2  fresh beets, peeled, diced

1 tsp.  tsp.  ground cinnamon

1 tsp.  tsp.  ground nutmeg

*  olive oil

3  3  large leaves fresh Swiss chard, washed

3 c.  c.  H-E-B Baby Kale & Arugula Blend, washed

3  3  fresh basil, chopped

1/2 c.  c.  fresh cilantro, chopped

2 c.  c.  frozen edamame

2 c.  c.  pomegranate seeds

1  1  cucumber, diced

2 Tbsp.  Tbsp.  lemon juice

2 Tbsp.  Tbsp.  olive oil


Preheat oven to 450°F.

Toss beets with cinnamon and nutmeg, drizzle with olive oil, and spread on baking sheet so beets are not overlapping.

Roast 15 minutes or until soft. Cool to room temperature.

Meanwhile, separate the leaves from the stems of the Swiss chard. Shred leaves as desired for salad. Dice stems and set aside.

Combine Swiss chard leaves with baby kale and arugula blend in a salad bowl. Add basil and cilantro.

Add roasted beets, edamame, pomegranate seeds, Swiss chard stems, and cucumber to salad. Toss vigorously until well mixed.

Make dressing by whisking lemon juice and olive oil in a small bowl.

Drizzle dressing over salad and enjoy.
Nutritional Information
Serving size: 240g, Calories: 180, Total Fat: 9g, Saturated Fat: 1.5g, Sodium: 75mg, Carbohydrates: 19g, Dietary Fiber: 5g, Protein: 10g
My H-E-B Health and Wellness

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