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  • Haley Addis

Beet Salad with Basil-Sage Pesto

This is perfect for a light lunch! We brought ours on our trip to the vineyard today along with some crackers, mango, banana, and clementines. Of course we paired our salad with some crisp wine! It was a beautiful sunny day and Lucy enjoyed herself too! Here she is, playing with her daddy!

This salad kept us energized and satisfied to keep up with our sweet girl! The pesto is simple and pretty tart to offset the sweetness of the salad. I'd say it's s perfect pair!


Beet Salad with Basil-Sage Pesto (Serves 2)


1 cup of fresh basil, tightly packed

1 cup of baby spinach, tightly packed

1/3 cup of fresh sage*

1/2 cup of walnuts

2 cloves of garlic

juice of 1 lemon

1/4 cup of olive oil

fresh ground black pepper and Himalayan pink salt to taste

1/2 red bell pepper, chopped

2-3 roasted beets, chopped

1 green onion, thinly sliced

mixed petite greens

*Feel free to add more sage! I only had 1/3 of a cup left but would probably have put more if I had it!



1. Combine basil, spinach, sage, walnuts, garlic, lemon, oil, and salt & pepper in food processor until smooth.

2. Toss bell pepper, beets, green onion, and mixed greens. Separate into two bowls.

3. Top each bowl with a heaping spoonful of pesto! Enjoy!

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