Beet Salad with Curry Dressing

A sweet, tangy, crunchy and healthy take on beet salad. This can become a kaleidoscope of flavors and colors as you “play” with the ingredients.


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Beet Salad with Curry Dressing

  • Author: patty
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


A sweet, tangy, crunchy and healthy take on beet salad. This can become a kaleidoscope of flavors and colors as you “play” with the ingredients.



The Salad:

1 head of Romain lettuce or salad greens of your choice

4 small beets, peeled and thinly sliced

13 carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler

8 pitted dates, sliced lengthwise into quarters

¼ cup slivered almonds, crunched into pieces

8 oz mandarin oranges, drained (use juice to blanch beets)

3 oz blue cheese, crumbled

Other options:  sliced avocado, dried figs, toasted pistachios, goat cheese, dried cranberries, slivered almonds

Curry Dressing:

2 tablespoon curry powder

1 garlic clove, finely grated

3 tablespoons rice vinegar

1 tablespoon Dijon mustard

Optional: 1-2 tablespoons blue cheese

Kosher Salt to taste


Dressing:  make ahead of time to refrigerate for a thicker dressing.

Bring curry powder and oil to a simmer in a small saucepan over medium heat, swirling occasionally. Let cool.

Blend garlic, vinegar, and mustard in a blender (blue cheese if using), then, with motor running, stream in curry oil. Blend until dressing is very smooth and thick; season with salt.


Place beets in saucepan.  Barely cover beets with water or juice from mandarin oranges.

Bring to boil, turn off heat but leave beets in pan about 10 minutes to soften beets. If you prefer cooked beets, simmer for about 20 minutes, checking that water has not dissipated.

Press dates into crushed almonds, set aside.

Remove beets from pan, tap dry with paper towel.

Wash, dry and chop salad greens. Spread on platter or in serving bowl.

Layer beets, oranges, dates, carrots,cheese on the bed of salad greens.

Drizzle dressing over the salad or allow guests to dress their own salad servings.



  1. I also like rice vinegar which has a subtle, less acidic profile.
  2. Refrigerate the dressing to thicken
  3. Top salad with crumbled blue cheese
  4. For creamier, mellow flavor, combine 3-5 teaspoons to ½ cup mayonnaise and ½ cup plain Greek yoghurt. This can also be used for a dip.
  • Prep Time: 30
  • Cook Time: 10
  • Category: Salad
  • Method: Easy
  • Cuisine: Farm to Table


  • Serving Size: 2 cups
  • Calories: 207
  • Sugar: 17.1g
  • Sodium: 463mg
  • Fat: 9.7g
  • Saturated Fat: 4.9g
  • Unsaturated Fat: 4.8g
  • Carbohydrates: 24.6g
  • Fiber: 4.7g
  • Protein: 8.6g
  • Cholesterol: 21mg

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