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This vibrant ruby red salad brings flavour, colour and nutrition to the table. It’s a showstopper for sure!

Ruby Red Beet Salad
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  • 4 cups baby spinach or mixed greens
  • 1 red pear, cored and thinly sliced
  • ½ cup chopped cooked (roasted or boiled) Gwillimdale Farms beets
  • ½ cup chopped red grapefruit pieces
  • ½ cup pomegranate seeds
  • ½ cup dried cranberries
  • ½ cup crumbled feta
  • ½ cup roughly chopped pistachios


  1. Scatter the spinach over 4 to 6 individual plates or 1 large platter. Top with the pears, beets, grapefruit, pomegranate seeds, dried cranberries, crumbled feta, and pistachios.

Serve with your favourite vinaigrette dressing just prior to serving.

Source: GwillimdaleFarms.com