Yellow Salad

Last winter I read the cookbook The Forest Feast  and saw this yellow salad recipe which I couldn't wait to try but had to wait until summer to find yellow beets. Beets are high in folate and have antioxidant and anti-inflammatory properties as well as lutein for eye health. Yellow beets need to be eaten immediately after cutting because they oxidize and turn black within hours. To prevent this discoloration you can try squeezing some lemon juice on it.

I think it's a great recipe to bring to a potluck brunch (which my friend had last weekend). You don't have to follow recipe exactly and I added some chopped gruyere cheese to it.  I couldn't find yellow cucumbers so I just used a regular one, but next to everything else in the salad it looked very green so I hid them at the bottom. I omitted the raisins to cut down on calories. For the dressing, I just added some white balsamic vinegar and pepper.


  • 1 yellow bell pepper
  • 1 can chickpeas
  • 1 cup yellow tomatoes
  • 1 yellow beet
  • 1 lemon cucumber
  • ½ cup corn
  • 1 ts lemon zest
  • ½ cup golden raisins (optional)
  • 2 oz Gruyere cheese  (optional)

  • Directions: 

    Rinse the beets and cut off the stalks then cook the beets in boiling water for 30 minutes. Next rinse under cold water to stop the cooking process. Once the beets have cooled, peel the skin off. Then chop the beets and mix with all the other ingredients and add dressing of your choice. 

    Nutritional Analysis:
    3 servings, 209 calories, 40g carbs, 10g protein, 10g fiber, 10g sugar
    This is based on not using raisins or cheese, add 100 calories per serving if you include either. 

    Recipe source: The Forest Feast by Erin Gleeson


    1. Yum! I love the sound of this, it sounds healthy and looks delicious.

    2. I've never had this before, but it looks good!

      Amanda ||

    3. Wow I've never seen so much yellow together on the one plate, I love it!

    4. Yum looks so good!
      XO Amanda |