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Share your recipes November 2016

YUM Contest Winner

I ♥ Beet Salad!

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1 cup sunflower seeds

1/3 cup grated Asiago cheese

4 beets including stems (approx. 1 large beet per serving or to taste)

1 head butter lettuce

4 large kale leaves

2 rainbow carrots

1 Fuji apple

2 scallions

1 garlic clove

1/3 cup coconut oil

Pinch of sea salt

Peel and wash carrots, then use a julienne peeler to thinly slice strips of carrots. Wash and slice lettuce. Wash and de-stem kale and thinly slice leaves.

Now for the best part – the beets. Use fresh beets with tops. Remove stalks and leaves and chop them finely for salad. Roast beets with skin on in foil for 40 minutes and let cool. Roast sunflower seeds in coconut oil, scallions, and garlic for 10 minutes at 400 degrees. The skin will fall off. Slice the beets. Peel and slice apple. Finally, add the grated Asiago cheese. Assemble all ingredients in large mixing bowl and add dressing (see below). Plate and serve!


Homemade dressing:

Juice of one lime (approx. 2 oz.)

Juice of 1 lemon (approx. 2 oz.)

1 cup Greek yogurt

1 tsp salt and pepper

1/4 cup fresh dill

1/4 cup parsley

3 sun dried tomatoes

1 oz white balsamic vinegar

Directions: Blend all together.


Claudette's Story:

I ♥ Beet Salad!