Bone Suckin’® Beet Salad Recipe
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Delicious, nutritious salad recipes!
Recipe type: Entree
Cuisine: American
Serves: 4

  • Bone Suckin’ Yaki, 1 Tbsp.
  • Olive Oil, 6 Tbsp., divided
  • Shallots, 1 Tbsp.
  • Lemon Juice, 1 Tbsp.
  • Red Wine Vinegar, 1½ Tbsp.
  • Beets, ¾ lb., washed and trimmed
  • Pear, 1, sliced
  • Almonds, ¼ cup, sliced or blanched, toasted
  • Goat Cheese, 6 oz.
  • Mixed Salad Greens, 3 cups

  1. Preheat oven to 400˚.
  2. Place beets on a large sheet of tin foil and drizzle with 3 tablespoons of olive oil. Wrap the beets in foil, roast for 1 hour and let cool.
  3. In a blender, add Bone Suckin’ Yaki, olive oil, lemon juice, red wine vinegar and shallots.
  4. Puree ingredients in blender for 1 minute.
  5. When beets are done and cooled to touch, wrap one at a time in a paper towel and rub off the skin. Dice beets into ¼ inch pieces and pour dressing over beets.
  6. Place salad mix evenly onto 4 plates, arrange pears over salad and top with ¼ cup of beet mixture. Sprinkle with almonds and goat cheese. Recipe serves 4.


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