Go Back

ROASTED BEET SALAD

Print Recipe
Author Jehan Powell

Ingredients

  • 3 medium beets peeled
  • 1 tsp olive oil
  • ¼ tsp black pepper
  • ¼ tsp salt
  • Parmesan cheese
  • Walnuts lightly toasted
  • Mixed salad greens
  • Dressing
  • 3 tbsp white balsamic vinegar
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • 1 garlic clove crushed
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat oven to 400 degrees. Cut beets into wedges then toss with olive oil, salt and black pepper. Place on a baking pan, making sure the pieces don’t touch. Place in preheated oven and roast for 25 minutes. Remove for oven and cool.
  • To make the salad dressing, place white balsamic vinegar, olive oil, Dijon mustard, maple syrup, crushed garlic, salt and black pepper in a jar, cover and shake to combine.
  • To make the salad, place mixed green in a large bowl and top with roasted beets, walnuts, parmesan shavings. Keep salad dressing on the side until it’s time to serve.