minerva dairy recipe


Beet Salad

Beets have been a family favorite at Minerva Dairy for generations because of their nutritional value. This beet salad is a Minerva Dairy favorite side dish perfect to serve with any main course.


  • 3 whole Beets, thinly julienned
  • 2 cups Baby Arugula
  • 1 cup fresh Flat Leaf Parsley, leaves only
  • 1 stalk Celery, thinly sliced
  • 2 Tbsp. fresh Chives, diced
  • Candied Pecans
  • Minerva Dairy Raw Milk Cheddar, shavings
  • For the vinaigrette:
  • 1/4 cup Lemon Juice
  • 1 Tbsp. extra virgin Olive Oil
  • 1/2 Tbsp. Raw Apple Cider Vinegar
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Fresh Black Pepper
  • Pinch of Garlic Powder
  • Pinch of dried Oregano
  • Honey, to taste
  • Candied Pecans:
  • 1 cup Pecan pieces
  • 2 Tbsp. Minerva Dairy Maple Butter
  • 1/4 cup Organic Unrefined Palm Sugar
  • 1/2 tsp. ground Cumin
  • Pinch Black Pepper


Whisk all together and keep in refrigerator for up to 1 week.

Melt butter over medium heat and stir in sugar and spices. Fold in Pecans and coat. Remove from heat and let cool, separating some of the pieces.

For the Salad:

Skin the beets and place into a pot with boiling, salted water and cook until al dente. Slice the celery using a mandolin and then add the julienne attachment and julienne the beets. Tons the arugula, parsley, and chives with 1 Tbsp. of the vinaigrette. Assemble the salad by placing some of the greens in a bowl and top with a cup of the beets. Later the celery slices and sprinkle with candied pecans and cheese shavings. Drizzle with vinaigrette.

Prep Time:


6 servings

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