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Raw beet cobb salad recipe at lynnecurry.com.

Summer Cobb Salad

This main dish salad is inspired by the fabulous French grated salad called "salade rapee." It celebrates raw beets (along with carrots and celery root) with a vivacious red wine vinaigrette. All of the prep for the salad ingredients can be done in advance, so it's a quick assembly to dinner. For this salad, I used red, golden and white beets. You can use any variety of beets for this recipe.

Course Main Course
Cuisine American
Keyword raw beets
Prep Time 20 minutes
Cook Time 23 hours 55 minutes
Total Time 15 minutes
Servings 4 people
Author Lynne Curry


For the salad:

  • 3-4 medium beets, well scrubbed and grated red, golden, chiogga or other variety
  • 2 medium carrots, grated
  • 2 grilled chicken breasts, thinly sliced or substitute chickpeas
  • 1 1/2 cup cherry tomatoes
  • 2 ripe avocados, cubed
  • 3 hard boiled eggs, cut in half
  • 3 ounces blue cheese, crumbled or feta
  • 6 cups chopped Romaine lettuce or mesclun mix

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons diced red onion
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste


  1. Prepare each of the salad ingredients and store them separately until you are ready to assemble the salad.

  2. To make the vinaigrette, whisk together the mustard and red wine vinegar in a mixing bowl. Slowly whisk in the olive oil to make an emulsion and season with salt and pepper. Add the onion and parsley and taste for seasoning.

  3. Arrange the lettuce on a large platter and top with rows of the grated beets and carrots. Add the chicken, tomatoes, avocado, eggs and cheese. Serve with the dressing, allowing each person to create their own plated salad to their liking.