Beet Salad with Greens

Fresh, bright, and earthy, this roasted beet salad hits all flavors with a bit
of a kick.

Servings: 3 people

Author:

Prep Time
10 minutes

Cook Time
1 hour

Cool Time
10 minutes

Total Time
1 hour, 20 minutes

Side Dish Lunch Salad

salad Beets

🧂 Ingredients

1 Preheat the oven to 400℉
2 Clean and prep the beets by cutting off the stems, roots, and scrubbing any dirt
off.
3 Wrap each beet individually with aluminum foil tightly. Roast for 40-60 minutes
depending on the size. When done a knife can easily pierce through the beet.
4 Let the cooked beets cool for 10 minutes before running them under cold water
and gently moving your finger back and forth along the skin to remove it. Let
the beets come to room temp before adding them to the salad.
5 Prep all the ingredients, including chopping the cooled beets.
6 Combine all the ingredients and add the juice of one lemon, 1/4 tsp of kosher
salt, and a drizzle (approx. 1 tbsp of olive oil). Either serve immediately or
let the salad sit for 5 minutes so the onions can soften in the lemon juice.