Beets are great in fall dishes but they are even better in summer salads. I love the intense color they provide to a meal or smoothie as well as added benefits. They are great for reducing inflammation and are also filled with vitamin C among other nutrients. Because they can make a bit of mess I like to prep a large number at once so I always have them peeled and ready to go in the freezer. It is so much easier especially if you include them weekly in your diet. I’m also a huge fan of throwing frozen beets into my smoothies.
This salad makes an amazing entree or side salad either for a casual dinner at home or a fancy dinner party. If you love beets you will love this salad! Enjoy!
Roasted Golden Beet Salad
Author: Katie at Wholelovelylife.com
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 4 small beets or 2 medium size beets
- ¼ tsp sea salt
- 3 Tbsp avocado or olive oil
- 1 avocado (1/4 for dressing, ¾ for garnish)
- juice from 1 orange
- juice from 1 lime
- handful of cilantro
- 1 cup of pea shoots or micro greens
Instructions
- Peel and cut beets.
- Toss with 1 Tbsp avocado or olive oil and lay on a parchment lined baking sheet.
- Sprinkle with sea salt.
- Roast at 435 degrees for 20-30 min or until edges just start to brown.
- While beets roast slice radishes using a knife or mandolin slicer. Set aside.
- Wash pea shoots or micro greens.
- Cut avocado into chunks. ¼ will be used for the dressing and the other ¾ for garnish.
- For dressing add avocado, orange and lime juice, remaining 2 Tbsp of avocado or olive oil and sea salt in food process or blender. Mix until smooth.
- Wash cilantro and add to dressing. Blend slightly so you can still see green flecks.
- Toss roasted beets with dressing and garnish with radishes, chopped avocado and pea shoots or micro greens.