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Roasted Beet Salad

Yields1 Serving

This roasted beet salad tastes as radish-ingly good as it looks! The greens from beets and radishes are used along with lettuce to make a hearty salad that is satisfyingly filling. Roasting beets makes them deliciously sweet. Add even more color by using golden beets or even roasted butternut squash.

Salad Ingredients
 1 cup black beans
 1 bunch beets, peeled, quartered, and roasted (greens reserved)
 Beet greens, chopped
 1 bunch radishes, thinly sliced
 1 head of lettuce, chopped
 olive oil, salt, and pepper for roasting
Vinaigrette Ingredients
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 2 cloves garlic, finely minced
 salt and pepper to taste
1

Prepare dried black beans to package directions or drain and rinse canned beans. Set aside.

2

Preheat oven to 425°

3

Peel and quarter the beets.

4

Toss the beets with olive oil, salt, and pepper and spread evenly on a baking sheet. Bake for 25-30 minutes or until the edges are brown.

5

While the beets are roasting, prepare the greens and radishes in a large mixing bowl.

6

Make the vinaigrette and set aside for flavors to develop.

7

Add the roasted beets and black beans to the greens and radishes and toss with the vinaigrette.

8

Season to taste and enjoy!