Roasted Beet Salad
Updated: Sep 14, 2021
This delicious side dish adds beauty to any meal, while nourishing us with phytochemicals and antioxidants! Beets are nutrient dense ~ rich in fiber, vitamin C, iron, vitamin B6, magnesium, potassium, and folate. I usually make a lot and eat it all week with simple green salads or as part of a buddha bowl.
Pretty much everything I make is dairy & gluten free though I did use goat cheese this time. This could easily be substituted by any soft vegan cheese, of which there are lots of delicious options available.
Let me know if you make this flavorful and warming meal! I appreciate getting feedback.
Roasted Beet Salad
Makes 4 sides.
45 minutes (10 minutes active time)
3 Tbsp olive oil
4 medium beets, cut into bite sized pieces
1 tsp salt
1/3 c goat cheese or other soft white cheese
1/2 c raw walnut pieces
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Salt and pepper
Preheat the oven to 400F and line a large baking sheet with parchment paper.
In a large bowl, toss the beets with olive oil and salt then spread the mixture evenly onto the parchment paper.
Bake for about 30 minutes or until they are fork-tender.
Remove from the oven and let cool for a few minutes, then move the mixture back into the mixing bowl.
Add the remaining ingredients and toss. Add salt to taste.
Add fresh cracked black pepper to individual servings and enjoy!
Do not toss the beet greens & stems! Cut the stems into small pieces and saute in olive oil until soft. Cut the greens into bite sized pieces and toss them into the pan with the cooked stems and cook a few minutes more until wilted. Squeeze some fresh lemon on this and it’s an easy, delicious, and healthy side dish!
This dish can be enjoyed warm or cold.
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