Roasted Red Beet Salad

Roasted Red Beet Salad

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ann wilson


from Mary Ellen Taylor


★★★★★ 1 vote

15 Min
45 Min


  • 10
    medium sized beets, washed and trimmed.

  • 1 clove
    garlic, minced
  • 6 Tbsp
    olive oil, extra virgin
  • 4 Tbsp
    orange juice, fresh
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    sea salt
  • 1 tsp
    parsley, chopped

  • 1/2 c
    chopped emerald cinnamon roast almonds
  • 1/2 c
    chopped regular almonds--mix with the cinnamon roast almonds
  • 10 oz
    chopped gorganzola cheese
  • 8 c
    clean baby spinach and chopped romaine lettuce

How to Make Roasted Red Beet Salad


  1. Preheat oven to 400 degrees. Place beets on protected cookie sheet. Drizzle with olive oil and sprinkle lightly with sea salt. Roast for 45 minutes, checking periodically.
  2. Allow beets to cool. Peel and slice into bite size pieces.
  3. Toss beets in dressing before hand. Just before serving, toss beets with greens and top with nuts and cheese.

Printable Recipe Card

About Roasted Red Beet Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian

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