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Beet Salad


3 medium red beets (wrap red beets together in aluminum foil)

3 medium golden beets (wrap golden beets together in aluminum foil) * You can save the leafy stems for juicing

4 cups mixed salad greens or arugula

Crumbled goat cheese

Optional: Grilled chicken breasts

Salad Dressing:

1/4 cup fresh orange juice or lemon juice

1 1/2 teaspoons finely grated orange zest or lemon zest

1 1/2 teaspoons honey

1 1/2 teaspoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon extra-virgin olive oil

Salt and ground pepper to taste


1. Roast the beets at 400 degrees F for one hour in the oven.

2. Let the beets cool before removing the skin.

3. Cut the beets into bite-size pieces.

4. Combine all the dressing ingredients together into a salad dressing shaker bottle and mix.

5. Assemble the salad with salad greens, beets, goat cheese crumbles, and salad dressing.

6. Optional: Serve with grilled chicken breasts.

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