I am so obsessed with this salad and have made it at least 4 times in the last month. For some reason, I have always avoided using beets in recipes. Mainly because I always thought roasting them took forever and were messy to prepare. Messy to prepare? Maybe. Takes forever? Absolutely not! I hated eating beets as a child…but now can’t stop eating. Funny how that happens, right?


It’s amazing how a handful of ingredients come together to make a delicious salad that hits all flavour profiles; salty, sweet, and sour. This is a perfect side salad, or if you want to turn it into a main (like I do)…just add a handful or two of arugula or spinach.

INGREDIENTS:

  • 2 large or 3 small beets

  • 1 tsp of olive oil

  • goat cheese

  • handful of cashews, chopped

  • 1 tbsp of lemon zest

  • 1 tbsp of honey

DIRECTIONS:

  1. Preheat oven to 400 F. Cut the ends off your beets and place in the middle of a large piece of aluminum foil.

  2. Drizzle with olive oil. Take the four corners of the aluminum foil and form a tent shape. Twist the sides so that all sides are sealed.

  3. Cook for 20 minutes, remove from oven and let cool.

  4. Cut/slice your beets however you want and lay them on a plate.

  5. Sprinkle some goat cheese, then the lemon zest and cashews.

  6. Drizzle with honey and it’s ready to serve.


Beets can be roasted and cut in advance and thrown together quite easily. Keep refrigerated until it’s ready to serve.

Enjoy!

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