Perennial Beet Salad

Perennial Beet Salad

Try this delicious beet salad recipe with a glass of Perennial Daily Gut & Brain for a delicious and nutritious lunch or dinner.



  • 1 yellow beet
  • 1 purple beet
  • 1 cup arugula
  • 1 tsp high quality olive oil
  • 1/4 tsp red wine vinegar
  • Pinch of fresh cracked pepper
  • 1/2 tsp vegan feta cheese (optional)
  • 1/2 tsp pine nuts
  • Few slices of candy stripped beet
  • 1 tbsp roasted onion jam


  1. Preheat oven to 400 degrees F.
  2. Cut off stems, wash and wrap beets in tinfoil. Place onto a baking sheet and into the oven once heated.
  3. Allow beets to cook for 25 mins (for tennis ball size) - or until soft (depends on size of beet).
  4. Once beets are tender, take out of oven, unwrap from tinfoil. Under running water rub off the skin of the beets. Set onto a paper towel to absorb excess liquid. Slice to cool.
  5. Meanwhile, mix together arugula, olive oil, red wine vinegar and fresh cracked pepper.
  6. Smear roasted onion jam across plate. Place toasted arugula, sliced beets, feta cheese, pine nuts, candy stripped beets, a bit more freshly cracked pepper and enjoy!