Roasted Beet Salad

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It’s snowing and sleeting in North Carolina as we get the edge of this supposedly historic east coast storm. Schools are closed, but not the online schools! Rajat and I both worked from home yesterday. Rather than a nice warm pot of soup for the cold day, I wanted to will it to be warm outside with a nice spring salad. The salad was delicious but it is still cold and miserable out…no sign of spring to be found. 

Although we are stuck inside, we have lots to stay busy with this weekend. The Australian open is playing, the fridge is full, I have not read my book club book yet (and we meet in two days), and I have lots of crafts and chores that have been waiting for a snowy afternoon.

Rajat has been busy with his badminton club these days. He is in a tournament, both singles and doubles, that started this past week. I got to go and see him play doubles which was a real treat. I have never seen him play competitive badminton before, and I was impressed! I should have taken some photos, but I will do that for the next round of the tournament.


Beets are a favorite of mine, so this salad is always a treat a for me. I like to take it for lunch when I am at the office because of how convenient it is. I normally just roast the beets the night before while I am cooking the dinner. Then in the morning I just have to throw the beets in a container with my salad greens and whatever else and take some dressing.

Roasted Beet Salad

**Serves 2


For the salad:

  • 3-4 medium size beets (I used a mix of golden and red, but normally I just use red).
  • 3  tbsp olive oil plus some extra for garnish
  • cheese of choice to taste (I normally use goat’s cheese, but this time I used mozzarella. I have used a nice hard cheese before also. Use what you have on hand.)
  • 1 tomato, chopped
  • 1/2 English cucumber, chopped
  • 5 oz baby spring mix

For the dressing:

  • 1 tsp honey
  • 2 tsp mustard (I would normally use a nice grainy mustard, but I only had french’s on hand. Anything works.)
  • 5-6 tbsp white whine or red wine vinegar
  • salt and pepper to taste
  • 5-6 tbsp extra virgin olive oil
  • beet drippings

**I always just eye ball my salad dressing ingredients. There really is not a wrong way to do it. You may want it sweeter, or tangier, or more oily; adjust ratios to your taste. It will taste good no matter what. Sometimes I also finely chop a bit of garlic and add it to the dressing.


  1. Preheat oven to 425 F. Wash and peel beets.
  2. Take a sheet of foil big enough for all three beets to be wrapped inside. Place the beets on the foil and drizzle olive oil on top. Sprinkle with salt and pepper. Wrap the beets up in the foil leaving some space on top and sides of the beets. The beets should be sealed but in a loose wrapping. Place the beets on a baking sheet.
  3. Once the oven has reached temperature, place the beets inside and roast for about 50-60 minutes. (Feel free to turn off your oven for the last 20-30 minutes and leave the oven door shut to conserve energy!)
  4. Remove the beets from the oven and let sit to cool. Once cooled some, unwrap the foil and slice the beets. Save the oil/beet drippings in the foil! Place these in a bowl of the dressing. I like to slice my beets into 8 boat shaped pieces, like slicing an apple.
  5. Make the dressing by combining mustard, honey, vinegar, salt/pepper, and beet drippings. Whisk these together until thoroughly combined. Add olive oil and whisk until it is emulsified or completely combined.
  6. In a large salad bowl, toss the greens with some of the vinaigrette. Add the dressing slowly as you will likely not need it all. I like my greens to be just coated with dressing but not have a pool of it in the bottom of the bowl. Add a little and toss. Add a little and toss, to be sure you don’t add too much.
  7. Take two plates and top each one equally with dressed greens. Top with sliced beets, chopped tomato, chopped cucumber, and cheese. Drizzle a bit of left over vinaigrette on top, some olive oil, and top with some fresh cracked pepper.



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