Golden Beets with Romaine & Celery Leaves
Prep time
Cook time
Total time
Healthy beets and asparagus are awesome with this honey mustard vinaigrette.
Recipe type: Vegetable
Cuisine: Salad
Serves: 2
  • 4 golden beets, steamed, peeled and cut into chunks
  • 2 c. Romaine lettuce, chopped
  • 1 c. fresh celery leaves, whole
  • 4 asparagus, steamed or roasted, cut into 2" pieces
  • ¼ c. golden raisins
  • ⅛ c. red wine vinegar
  • 1-2 tsp. fresh lemon juice
  • ⅛ c. whole grain mustard
  • 2 tsp. honey
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • ½ c. extra virgin olive oil
  1. Remove stems from beets and place in a large pan. Cover beets with water and bring to a boil. Once it boils, turn off the heat but keep the lid on. Allow beets to sit on the stove for at least 1 hour.
  2. Test with a knife to ensure they're cooked all the way through. Drain water & let cool.
  3. Using a paper towel, rub beets to remove skins. Cut into quarters.
  4. Place beets, Romaine, celery leaves, asparagus, raisins in a large bowl.
  5. In a small mixing bowl, whisk together red wine vinegar, lemon juice, mustard, honey, S&P.
  6. Slowly drizzle in olive oil and whisk to emulsify. Season with extra salt and/or pepper if needed.
  7. Pour dressing over salad and mix well to combine.
Recipe by My Delicious Blog at