Colorful Beet Salad

Words & Images by Jay Wen


I love beets and its natural sweetness. I love them in salads and I especially love them in juices. Beets also come in a variety of colors; red, yellow, and white, which makes a pretty and colorful plate that kids will enjoy. 

Beets are quick growing crops and take about 50-70 days to mature. They can be planted from March/April for harvest in June/July and then again from June to September for winter harvest. They are frost tolerant so you can even leave them in the soil throughout the winter. Beets can be harvested at any point depending on what size you like to eat them. The longer you wait the bigger the bulbs get, but they also will be tougher.
P.S. - The beet green tops are also edible! You can saut√© them with oil, salt and pepper. 



Beets, 2-3 yellow and/or red beets
Goat/Feta Cheese, a generous sprinkle
Arugula, 2 handfuls
Walnuts, a handful

Prepping beets: 


  1. Wash beets and chop off the green beet leaves. 
  2. Boil for 20-30 minutes with lid on, check on the tenderness by poking it after 20-30 minutes. If the beet is large, it may take longer. 
  3. When ready, take the beets out and soak in cold water for 5 minutes. You can skip this step but I prefer it to cool down before I peel and cut the beets.
  4. Peel and cube beets. 



  1. Wash beets and chop off the green beet leaves.
  2. Coat beets in olive oil and roast in foil for 1 hour. You can add lemon juice and other herbs if you like. 
  3. Take beets out and wait for them to cool. 
  4. Peel and cube beets. 

After you prep the beets, add in the arugula, walnuts, and goat/feta cheese and serve.