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Eat Your Greens: 4 Must-Make Summer Salads

Eat clean—and green—this summer! We asked some of our region’s top restaurants to share their favorite salad recipes, so you can recreate them in the comfort of your air-conditioned home.

Maui Beet Salad

Submitted by Bennett’s Kitchen Bar Market, 1595 Eureka Road, Roseville, 916-750-5150,

•    1 ½ lbs. red and yellow beets
•    1 small head savoy cabbage, shredded
•    3 carrots, shredded
•    1 large cucumber, thinly sliced
•    1 lemon, thinly sliced
•    Goat cheese, crumbled, to garnish
•    Sesame seeds, to garnish

•    ½ tsp. kosher salt
•    1 tbsp. tamari
•    1 ½ tsp. sesame oil
•    1 tbsp. rice vinegar
•    1 tbsp. fresh ginger, finely grated
•    2 tsp. fresh lime juice
•    2 tsp. sugar

Maui Beet Salad


Bring 2 quarts of water to a boil, add beets, and simmer for 15 minutes or until tender. Strain the beets and cool. Peel the skin off (or rub with a towel).

Make the dressing. Whisk all ingredients until mixed.

Cut the still-warm beets into 1-inch imperfect cubes and toss with dressing. Cover and refrigerate overnight.

In a bowl, add cabbage and carrots and toss with 2 tbsp. of the beet marinade. Place the cucumbers and lemons around the salad. Spoon the beets on top of the mounded cabbage/carrot mix. Crumble goat cheese on top and sprinkle with sesame seeds.

Burrata Caprese Salad

Submitted by Smith Flat House, 2021 Smith Flat Road, Placerville, 530-621-1003,

•    2-3 tomatoes, sliced ½-inch thick
•    ¼ cup grapeseed oil
•    1 tbsp. rosemary, chopped
•    Salt & pepper, to taste
•    4 oz. Burrata cheese
•    Olive oil, to garnish
•    3 cups balsamic vinegar

Basil Purée
•    1 bunch fresh basil
•    ½ cup spinach
•    1 tsp. fresh garlic
•    1 cup grapeseed oil
•    1 tsp. lemon juice
•    Salt & pepper, to taste

Burrata Caprese Salad


Make slow-roasted confit tomatoes. Preheat oven to 350. Toss tomatoes with grapeseed oil, rosemary, and salt & pepper. Place on a sheet pan and confit in the oven for 10-15 minutes.

Make basil purée. Add all ingredients to a food processor and blend for 2-3 minutes until well-combined. Strain purée and keep in refrigerator. 

Make balsamic reduction. Add vinegar to a saucepan and keep on low heat until it reduces by half, approximately 30-45 minutes. Cool at room temperature.

Assemble salad. Place tomatoes on a plate and top with Burrata. Garnish with basil purée, olive oil, and balsamic reduction.

Blackened Shrimp Salad

Submitted by Sienna, 3909 Park Drive, El Dorado Hills, 916-941-9694; 1480 Eureka Road, Roseville, 916-771-4700,

•    1 tbsp. olive oil
•    5 (16-20) shrimp
•    2 tbsp. blackening spice (blend of paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, kosher salt, and pepper)
•    1 cup romaine lettuce, cut into 1-inch pieces
•    ¼ cup cherry tomatoes (cut in half) or ¼ cup Roma tomatoes, diced
•    ½ avocado, diced
•    Cilantro, chopped, to garnish

Chipotle Honey Dressing
•    1 cup mayonnaise
•    1 chipotle pepper
•    1 tsp. adobo sauce
•    1 tsp. honey
•    2 tbsp. red wine vinegar
•    1 tbsp. fresh lime juice
•    Salt & pepper, to taste

Pickled Red Onions
•    2 cups red wine vinegar
•    2 cups water
•    ¼ cup sugar
•    2 red onions, diced

Blackened Shrimp Salad


Make the dressing. Add all ingredients to a blender and mix until smooth.

Make the pickled red onions. Pour red wine vinegar, water, and sugar into a saucepan. Bring the liquid to a boil and turn off the heat. Add onions and stir occasionally for 15 minutes. Remove the onions from the liquid and pour into a glass container. Cover tightly and refrigerate.

In a mixing bowl, toss the shrimp and blackening spice. Heat 1 tbsp. of olive oil in a sauté pan over medium heat. Add shrimp to the hot pan and sauté until pink and cooked through (about 2-3 minutes per side). Remove from heat. Add lettuce, ¼ cup pickled red onions, and tomatoes into a bowl, and toss with ¼ cup + 1 tbsp. dressing (do not overmix). Add the avocado and shrimp and garnish with cilantro.

Citrus Beet Salad

Submitted by Wise Villa Winery, 4200 Wise Road, Lincoln, 916-543-0323,

•    8 medium Chioggia beets
•    4 whole garlic cloves
•    6 sprigs of fresh thyme
•    2 tbsp. extra virgin olive oil
•    Salt & pepper, to taste
•    ½ cup hazelnuts, toasted
•    *2 heads frisée (root & heads), chopped
•    1 bag baby arugula
•    4 mandarin oranges, peeled & segmented
•    1 medium shallot, thinly sliced
•    4 tbsp. ricotta salata or feta

•    2 lemons, zested & juiced
•    4 oranges, zested & juiced
•    3 limes, zested & juiced
•    1 tbsp. honey
•    1 tbsp. Dijon mustard
•    Salt & fresh ground pepper
•    1 cup extra virgin olive oil

Citrus Beet Salad; Photos by Taylor Gillespie © and wholly owned by Style Media Group


Preheat oven to 350. Cut the stems off the beets and place into a mixing bowl. Add garlic, thyme, olive oil, salt and pepper, and mix (beets should be well-coated). Dump the mixture onto 1 foot of aluminum foil, and cover with another sheet of foil. Tightly fold all sides together to form a pouch, and place on a sheet tray. Cook for 30-45 minutes or until fork tender.

Toast the hazelnuts. Place on another sheet tray, and cook for 4-6 minutes until golden brown. Use a food processor and slightly pulse.  

Make the dressing. Place all the citrus zest and juice into a large mixing bowl. Add honey, Dijon, salt, and pepper. Slowly whisk in the oil and set aside.

Combine the frisée with the arugula. After the beets are cooled, peel off the skin using a towel and cut into bite-sized slices; add to the greens, along with the orange segments, shallots, and dressing. Season with salt and pepper and garnish with hazelnuts and cheese.

*If you can’t find frisée, substitute for fancy spring mix, or Asian blend spring mix.

by Bella Nolen
Sienna photo courtesy of Sienna. Wise Villa Winery photo by Taylor Gillespie ©stylemediagroup. Other photos courtesy of their respective companies or organizations.

Photos by Taylor Gillespie © and wholly owned by Style Media Group—please don’t steal our copyrighted photos. For more information about our editorial photos, please click here to contact us