This 7-Layer Beet Salad is a stunner! Studded with cooked beets, supremed oranges, chopped pistachios, creamy truffle ricotta, and a bit of fresh mint. So fresh, so good!
And, not to brag, but I’ve been doing that really well by way of this beet salad for the last few weeks.
In This Post: Everything You Need For This 7-Layer Beet Salad
This salad is beautiful and ridiculous. It’s a bit of a nod to the old-school creamy 7-layer salads and dips, but this time with, well, um, beets.
Our 7 layers:
- Truffle ricotta.
- Massaged kale.
- Beets.
- Oranges.
- Pistachios
- Shallots.
- Mint.
It’s fresh in just the right kind of way for January – like when you want that revitalized feeling that comes from actually eating and truly enjoying vegetables, but you also need it to be absolutely substantial and satisfying. Maybe we CAN have it all?
You can plate this salad up individually and swipe through it with a piece of soft focaccia – which is what I’m often having for a throw-it-together lunch these days. Or, you can do as I also often do, which is serving this family-style as a side for whatever else you have going on for dinner.
Lunch for the stay-at-home mom – it works.
Dinner parties – it works.
A casual side for Tuesday dinner – it works.
Midnight snack – I mean, I’m not above it.
7-Layer Beet Salad: Frequently Asked Question
Yes! Try full fat plain yogurt instead. If you want a dairy-free option, use an almond-based product like Kite Hill dip or spread instead.
It’s easiest to use pre-cooked beets (Love Beets brand is perfect and sold at many grocery stores); otherwise, you can steam your own beets. Red or golden beets can work in this salad!
To do what’s called “supreme an orange”, cut the bottom off so it rests flat on your cutting board. Then cut around the sides to remove the peel and white layer. Finally, cut the centers into rounds.
Description
This 7-Layer Beet Salad is a stunner! Studded with cooked beets, supremed oranges, chopped pistachios, creamy truffle ricotta, and a bit of fresh mint. So fresh, so good!
- Massage kale with a bit of the dressing to soften it. Trust me – it will taste way better.
- Cut the beets, oranges, and shallots.
- Spread a little bit of your creamy element onto the serving platter. If this is a salad for one, I would use about 3 tablespoons. If it’s a salad for 4-6, I would use more like 1/2 cup.
- Layer the rest of the 6 ingredients: massaged kale, beets, oranges, shallots, pistachios, and herbs. Finish with olive oil, salt, and pepper if you want. I love this salad with a hunk of good focaccia.
Notes
I like the simple green salad dressing for this – I think it works perfectly on the kale. The Maple Balsamic dressing from Trader Joe’s is a bit more on the creamy side and also works great.
- Prep Time: 15 minutes
- Category: Salad
- Method: Chop
- Cuisine: American
How Do You Serve This?
Individual Beet Salads
I’ve been doing this for my lunches! I got all my elements cut up and prepped in the fridge, and then every day I just layer myself a nice 7-layer beet salad on a plate for lunch. Easy.
If this is going to be a stand-alone meal, I’d recommend serving it with some good bread for swooping through all the layers. I like the rosemary focaccia from Kowalski’s. No, that’s a lie, I LOVE it. Best lunch ever.
Family Style Beet Salad / Beet Salad for the Whole Table
Just do the same thing, but build on a much larger platter and use a lot more of everything. 🙂
This makes an awesome dinner party salad because it’s so beautiful. Just let guests use a spoon to scoop servings onto their plates.
Or, if you are very casual and just eating it at home with your spouse for dinner, you just both take a fork and devour it off the same plate. Not that I have done that.
How Do You Cook Your Beets and/Or Where Do You Buy Them?
Buying Them Pre-Cooked
For the sake of time, I almost always buy the Love Beets brand pre-cooked beets, which are sold in the refrigerated produce section.
Locally, I buy them at Cub Foods or Kowalski’s. Still waiting for my Target to start carrying them!
Cooking Them Yourself
If you’re using fresh beets, YUM. We made a lot of fresh beets this summer with beets from our CSA and they are so buttery and delicious. I cooked mine in the Instant Pot! Just steamed them for about 20 minutes and then pulled the skins off once they were cooked. Easy peasy.
Orange Options
How Do You Cut the Oranges Like That?
I use a knife and a cutting board – I cut the bottom off so I can set it flat, then I cut around the sides to remove the peel and the white outer layer so what you’re left with is just the juicy center. Then I cut the center into little rounds!
Using Other Types of Oranges
I’ve made this a lot with Cara Cara oranges – I love the pink on the plate! SO pretty. I would highly recommend using (or at least trying) those if you can find them!
In these photos and in the written recipe, I just used regular oranges as they are easier to find year-round.
The Ricotta / Creamy Element Discussion
Truffle Ricotta vs. Not
I love truffle, so obviously that’s a yes from me. I bought my truffle ricotta (it’s actually something of a dip) from ALDI. Highly recommend with rosemary crackers, dolloped on pasta, and smeared on a plate for building this salad. It’s good with so many things.
If you’re sensitive to / don’t like truffle, regular ricotta will work great.
Can I Use Something Besides Ricotta?
Yes – you can also use plain yogurt! Full fat works best since it’s thicker.
Goat cheese would be a different eating experience since there would be no swooping, but also good. Just crumble it over the top!
If you’re dairy free, I think you’ll still love this salad without the plate shmear. Or I would recommend trying one of the dairy-free brand creamy dips or alternative products, like Kite Hill. That way you can still experience the creamy, scoopy deliciousness.
