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Beet Salad with Greens

Fresh, bright, and earthy, this roasted beet salad hits all flavors with a bit of a kick.
Course Lunch, Salad, Side Dish
Keyword Beets, Salad
Prep Time 10 minutes
Cook Time 1 hour
Cool Time 10 minutes
Total Time 1 hour 20 minutes
Servings 3 people

Ingredients

  • 3 medium red or golden beets
  • 2 cups mesclun mix or spring mix
  • 1/2 small red onion sliced thin
  • 1/2 cup mint chopped
  • 1/4 cup cilantro chopped
  • 1/4 jalapeño cut from the tip, minced
  • 1 medium lemon juiced
  • olive oil
  • kosher salt

Instructions

  • Preheat the oven to 400℉
  • Clean and prep the beets by cutting off the stems, roots, and scrubbing any dirt off.
  • Wrap each beet individually with aluminum foil tightly. Roast for 40-60 minutes depending on the size. When done a knife can easily pierce through the beet.
  • Let the cooked beets cool for 10 minutes before running them under cold water and gently moving your finger back and forth along the skin to remove it. Let the beets come to room temp before adding them to the salad.
  • Prep all the ingredients, including chopping the cooled beets.
  • Combine all the ingredients and add the juice of one lemon, 1/4 tsp of kosher salt, and a drizzle (approx. 1 tbsp of olive oil). Either serve immediately or let the salad sit for 5 minutes so the onions can soften in the lemon juice.