Roasted beet salad

Jackie O'Callaghan


This is delicious for any time of year. In the summer, enjoy with grilled chicken. In the colder months, enjoy with a side of risotto!


★★★★★ 1 vote

20 Min
1 Hr 30 Min


  • 8
    fresh beets
  • ·
    feta cheese
  • 2
    heads of endive
  • ·
    boston lettuce
  • ·
    red onion
  • 2 Tbsp
  • 1 c
    cashews or pecans
  • ·
    kosher salt
  • ·
    olive oil

  • 1/8 c
  • 1/8 c
    olive oil
  • ·
    little less than 1/8 cup lemon juice
  • ·
    pepper to taste

How to Make Roasted beet salad


  1. Scrub beets, and preheat oven to 400 degrees
    Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil.
    Bake beets for about and hour and a half, keep checking
    Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied.
    Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings.
    After beets are roasted, let them cool for about a half hour and peel off skin
    Chop beets
    Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta
    Add dressing


    1/8 cup olive oil

    1/8 cup honey

    a little bit less than 1/8 cup lemon juice


    Whisk ingredients together

Printable Recipe Card

About Roasted beet salad

Course/Dish: Lettuce Salads
Dietary Needs: Vegetarian
Other Tag: Healthy

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