Betty's Beet and Romaine Salad -- Mother's Day

Bettyskitchen's picture

May. 01, 2013

In this video, Betty demonstrates how to make Beet and Romaine Salad. This is a terrific salad for using the Balsamic Vinaigrette from the last video!


Romain lettuce 1
Sliced beets 29 Ounce , drained, rinsed, and dried with paper towel ((2) 14.5
Chopped english walnuts 1/2 Cup (8 tbs) (or as desired)
Purple onion 1/2 Cup (8 tbs) , sliced (or as desired)
Chopped flat leaf parsley 1/2 Cup (8 tbs) (or as desired)
Balsamic vinaigrette To Taste



1. Rinse and dry lettuce with paper towel. Remove the outer leaves and the inner core.

2. In a large serving bowl, place enough of the outer leaves of lettuce to stand out on end all around the edge to make it look nice. Set aside.


3. In a medium to large-sized bowl, place prepared beet slices.

4. Tear the hearts of lettuce into bite-size pieces and place on top of the beets.

5. Sprinkle walnuts, purple onion, and chopped parsley over the top. Toss well.

6. Lift mixture, a little at a time, into the serving bowl and sprinkle remaining parsley over top.


7. Drizzle balsamic vinaigrette on top and serve salad immediately.

For Balsamic Vinaigrette check out this link - Betty's Balsamic Vinaigrette -- Mother's Day ✿

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 204Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 34 mg1.42%

Total Carbohydrates 15 g5%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet