Roasted Beet Salad

beet salad

Roasted Beet Salad

I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
Servings: 4


  • Salad
  • _________
  • 3 medium beets oven roasted*, peeled and cut into large dice
  • 1 small head of red leaf lettuce or you could use mixed baby greens, butter lettuce, whatever you like
  • 1/2 cup of pistachios or pecans, or candied walnuts
  • 1/2 cup of crumbled goat cheese or blue cheese, or firm tofu
  • ~8 leaves of basil torn
  • Dressing
  • __________
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/2 TSP dijon mustard
  • 1 TSP garlic or shallot minced (optional)
  • squeeze of fresh lemon juice
  • salt and pepper to taste


  • Combine dressing ingredients in a jar and shake until combined.
  • Combine salad ingredients and toss with dresssing.
  • Serve.


*To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).

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