Beet Salad
A vibrant, nutrient-packed salad featuring roasted beets with swappable greens, proteins, and dressings. Customize the base, toppings, and flavor profile to create endless variations.
Ingredients
Method
Preheat oven to 400°F (200°C). Peel and quarter beets, toss with 1.5 tbsp olive oil, salt, and pepper.
Spread beets on a sheet pan and roast for 30–35 minutes, stirring halfway, until tender and lightly caramelized. Cool slightly.
In a small bowl, whisk together lemon juice, tahini, minced garlic, honey, remaining 1.5 tbsp olive oil, and salt and pepper to taste. Thin with water if needed for a drizzle consistency.
Place mixed greens in a large bowl or on a platter. Top with roasted beets, protein, crunch element, fresh herbs, and tangy element.
Drizzle dressing over the salad, toss gently, and serve immediately while beets are still warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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