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Simple Recipes for Every Day

Roasted Beet Salad

Roasted beet salad made with beets, carrots, spring salad mix and micro greens drizzled with green goddess dressing
  • 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

Method

  1. Preheat the oven to 375°F with a rack in the center position.

  2. 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.

  3. 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.

  4. Once the beets have cooled, remove the skins using a knife or peeler and quarter.

  5. 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.