Roasted Beet & Baby Greens Salad
Servings Prep Time
6-8 servings 5 minutes
Cook Time
Servings Prep Time
6-8 servings 5 minutes
Cook Time
  • 1.5pounds beetspeeled and quartered
  • 1teaspoon olive oil
  • 4-5 cups mixed baby greens
  • 1 cup walnuts, chopped
  • 1/4cup feta or vegan cashew cream cheeseoptional
  • 3-4Tablespoons Apple cider vinegar
  • 2Tablespoons Honey or other healthy sweetener
  • 1-2Teaspoons Balsamic vinegar
  • 1/2Teaspoon Dijon mustard
  • 1-2cloves Garlic, minced or microplaned
  • 1pinch mountain/Himalayan salt
  • 1dash Black Pepperoptional, to taste
  • 1/4cup olive oil
For the Salad
  1. Preheat oven to 425F, and line a baking sheet with parchment paper.
  2. Peel and quarter the beets, and place on the baking sheet. Drizze with olive oil, cover with aluminum foil, and roast in the oven for 30-40 minutes.
  3. While the beets are roasting, wash your baby greens and place in a serving bowl. Add in chopped walnuts, and if you are using it, feta or vegan cheese.
  4. Once the beets have roasted and are cooled, add them to your baby greens and drizzle with the vinaigrette below just before serving.
For the Vinaigrette
  1. Add all of the vinaigrette ingredients to a 500mL mason jar, cover with a lid and shake to combine.