Roasted Beet Salad

The balsamic dressing on this roasted beet salad will have you making this delicious meal on repeat. Combine the roasted beets with avocado, fresh basil, toasted almonds, and feta for a macro balanced meal that also is a great liver detoxifier.

This beet salad with feta, avocado, and toasted almonds is one of my go-to dinner party salads. Friends are always amazed that they actually like beets!

One of the key ingredients is the balsamic vinaigrette dressing... it’s so easy to make your own!

Roasting beets is super easy and I do prefer the texture of roasting fresh beets and then cooling them in the fridge.

However, high-quality vacuum-packed roasted beets, such as Love Beets, are now available in the produce section of most grocery stores which makes this salad so simple to throw together.

DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Wash beets well. No need to peel unless you desire. Cut off the root end and stem end.
  • For this salad, slice beets about 3/4 inches thick.
  • Coat beets lightly with avocado or olive oil
  • Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  • Remove from the oven. Place in fridge to cool.

Layer the beet salad with avocado, almonds and feta over a bed of arugula. If serving with fresh greens, be sure to dress the greens last minute so they don’t get soggy. Rather than mixing the beet mixture into the green, the presentation is prettier when they are layered on top.

Make this salad a complete meal with 30 grams of protein by topping it or serving it alongside grilled steak, grilled chicken or seared salmon.

Add 1/2 cup cottage cheese and 2 TBSP of hemp seeds for added omega-3s and protein.

roasted beet salad layered with avocado, feta, basil, and toasted almonds and drizzled with balsamic vinaigrette dressing

Roasted Beet Salad

Combine the roasted beets with avocado, fresh basil, toasted almonds, and feta for a macro-balanced meal that also is a great liver detoxifier. The balsamic dressing on this salad is the key ingredient and it's so easy to make the homemade version.
Course lunch, Salad
Servings 4

Ingredients
  

  • 4-6 medium Beets trim ends
  • 1 Avocado
  • 4 oz Feta (optional)
  • 4 oz Almonds toasted and chopped
  • 4-8 Fresh Basil Leaves layer leaves and slice into thin strips
  • 4-6 TBSP Balsamic Vinaigrette Dressing see homemade recipe HERE

Instructions
 

  • Roast sliced beets per directions above and cool
  • Toast almonds in over for 8-10 minutes (300 degrees) until just crispy. Stir 1-2 times to prevent burning
  • Slice avocados 1/4-1/2 inch thick (or chop if easier)
  • In a bowl or on serving platter, layer sliced beets and avocado. Sprinkle with crumbled feta, toasted almonds, and basil. Then drizzle with balsamic vinaigrette dressing to taste.
  • Serve immediately.

Notes

  • Leftover roasted beets will keep in the fridge for 5=7 days. 
  • Make this salad a complete meal with 30 grams of protein by topping it or serving it alongside grilled steak, grilled chicken or seared salmon.
  • Add a nutrient-rich boost by serving with microgreens or broccoli sprouts
  • Serve with cottage cheese and hemp seeds to amp up the protein
Tried this recipe?Let us know how it was!
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