Go Back
Print
Roasted Beets & Beet Greens Salad
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Author: Michelle Babb, MS, RD
Ingredients
  • 5-6 beets with greens attached
  • 2 tablespoons grapeseed oil
  • 1 teaspoon coarse Kosher salt or sea salt
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
Optional:
  • Walnuts
  • Feta cheese
  • Shredded carrots
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wash beets thoroughly, cut away beet greens and set the greens aside.
  3. Cut beets into one-inch chunks and place in a bowl. Add grapeseed oil and salt and toss until well coated.
  4. Spread beets evenly on a roasting pan or cookie sheet. Place in the oven and roast for ~20 minutes.
  5. While beets are roasting, chop beet greens into small pieces and set aside.
  6. In a small bowl, whisk together olive oil, balsamic vinegar and Dijon mustard.
  7. Transfer the roasted beets to the bowl with the beet greens.
  8. Add vinaigrette and toss until the beets and the greens are well coated.