FoodLink - Purdue Extension

Beets, Beans, and Greens Salad

15 min
20 min
Total Time
35 min
Servings: 6


For the dressing
1/4 cup lemon juice (or vinegar)
1 garlic clove, finely chopped
teaspoons mustard
salt and pepper to taste
tablespoons vegetable oil
For the salad
cups sliced cooked beets (can use canned or fresh)
1 head of lettuce (washed and torn into pieces)
cups cooked snap beans (green beans)


  1. To make dressing, whisk lemon juice, garlic, mustard, oil, salt, and pepper in a large bowl.

  2. Place the sliced beets in a small bowl. Toss 1 tablespoon of the dressing with the beets to coat.

  3. Toss the lettuce and beans with the remaining dressing in the large bowl.

  4. Place onto plates and top with beets.