Beet and Broccoli Salad with Shallot Vinaigrette

Beets and broccoli sounds like an odd combination, but it works! And, it tastes amazing with little chunks of feta and a tangy shallot vinaigrette over the top!


  • Preheat oven to 350 degrees. Place beets in a baking dish large enough to hold them in a single layer. Add enough water to cover the beets three quarters of the way up their sides.
  • Sprinkle with salt and drizzle with olive oil. Cover with foil and bake until tender, 1 hour. Transfer beets to a cutting board and allow to cool. Remove skins, cut into 1-inch wedges. Arrange beets on a serving platter.
  • Place the broccoli in a steaming basket over boiling water, cover, and steam for 3 minutes. Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, 8 to 10 minutes. Remove from heat and transfer to the serving platter with the beets.
  • Combine vinegar and minced shallots in a small bowl and allow to sit for at least 15 minutes. Stir in mustard and a pinch of salt and pepper then whisk in the extra-virgin olive oil. Pour dressing over the beets and broccoli and crumble the feta cheese over the top.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at