Roasted Beet Salad

Roasted Beet Salad

Here’s a favorite for all beet lovers. This salad makes a hearty meal or a side dish favorite.


  • 3 bunches mixed colored beets, carefully washed
  • 3/4 cup olive oil
  • Sea Salt to taste
  • Ground pepper to taste
  • 1/3 cup pine nuts
  • 1 tablespoon fresh lemon juice
  • 1 cup cooked chickpeas, drained
  • 1/2 cup fresh chopped basil leaves
  • 1 sliced avocado
  • 1 bag of arrugula salad


  1. Pre-heat ove to 400 degrees F.
  2. Toss beets with olive oil and 1 teaspoon sea salt (or less)
  3. Place in roasting pan with 1/4″ of water
  4. Cover with foil
  5. Roast for 40 minutes (until tender)
  6. Let beets cool, remove skins and slice into 1/2″ slices
  7. Place in bowl and set aside

Directions For Chickpeas and Pine nuts

  1. Heat 2 tablespoons of olive oil in a pan, when very hot add chickpeas and cook about 5 minutes, shake pan frequently
  2. In another pan over medium heat, toast pine nuts until golden brown
  3. Combine the chickpeas and the pine nuts with the roasted beets toss
  4. Squeeze lemon juice over the entire bowl and serve over a bed of arrugula

Leave a Reply

Your email address will not be published. Required fields are marked *