Simple Recipes for Every Day
Roasted Beet Salad
- Serves: 6
- Prep Time: 30 min
- Cook Time: 50 min
Ingredients
- 8 medium beets, tops trimmed
- 4 tablespoons extra-virgin olive oil
- 4 large carrots, peeled and cut into 2-inch pieces
- Sea salt
- Freshly cracked black pepper
- 2 cups watercress or spring salad mix
- Microgreens (optional)
- Green Goddess Dressing
Ingredients
- 8 medium beets, tops trimmed
- 4 tablespoons extra-virgin olive oil
- 4 large carrots, peeled and cut into 2-inch pieces
- Sea salt
- Freshly cracked black pepper
- 2 cups watercress or spring salad mix
- Microgreens (optional)
- Green Goddess Dressing
Method
Preheat the oven to 375°F with a rack in the center position.
Make the salad. Place each beet on a piece of aluminum foil. Drizzle each with 1 teaspoon olive oil and wrap the foil loosely around the beets. Place the wrapped beets on a baking sheet and roast for 45-50 minutes, or until tender.
Meanwhile, place the carrots on a separate baking sheet and toss with the remaining olive oil, salt, and pepper. Once the beets have roasted for 30 minutes, roast the carrots until tender, 15-20 minutes. Let beets and carrots cool completely.
Once the beets have cooled, remove the skins using a knife or peeler and quarter.
On a platter, arrange, alternating the watercress, beets, and carrots. Drizzle with the Green Goddess dressing, then season with salt and pepper to taste. Top with micro greens if using.