Beet risotto salad with pineapple and peas

This is very colorful salad and also tasty. It’s one that you can make ahead of time and take to a pot luck dinner or make early in the morning and enjoy in the evening.

Beet risotto salad with pineapple and peas

Servings: 4


  • 1 med. beet, cooked and pureed
  • 1 cup risotto rice
  • 1 cup frozen peas, thawed
  • 1 small can pineapple pieces, drained

for the salad dressing:

  • 2 Tbs. light oil such as grape seed oil
  • 2 Tbs. pineapple juice
  • 1 Tbs. mild vinegar
  • 1 Tbs. salad herbs
  • salt and pepper to taste


At least 4 hours ahead of time:

  1. Cook the beet and puree it.
  2. Cook the risotto rice in the beet puree until it has absorbed all of the puree and has become soft.
  3. Allow the rice to cool.

Shortly before serving:

  1. Thaw the peas.
  2. Make the salad dressing.
  3. Add the peas and pineapple pieces to the rice and mix well.
  4. Pour the salad dressing over the rice mixture and once again mix well.
  5. Serve the rice on a bed of lettuce.