Roasted Beet Salad

Respect to the Beet!!

Oh the poor beet, never getting any respect.

Please do not confuse these with the sugar beet (that maybe another post)

This amazing root vegetable has so many health benefits.  Not only is it a great liver supporter (and the reason I have added this recipe.  See Hot Flash post) but it also helps with sports performance, reduces inflammation, lowers blood pressure and increases cognitive function.  Also high in vitamin C, potassium, manganese, folate and fiber.

Who knew?


Growing up, we used to have beets all the time but only in the form of canned (homemade, of course).  Had I known of the flavor of a roasted beet, then maybe things may have change.  Now don’t get me wrong, I love a good canned beet, but when that is the only form you eat, it can get a little tired.  Variety is good.

So here is great recipe to get some beets into your diet.  Super quick to make, you can roast the beets ahead of time and keep them in the fridge until ready to make the salad.


Only 6 ingredients needed: beets, fresh dill, fresh chives, goat feta cheese, lemon juice and olive or flax oil.



Roasted Beet Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

6 medium beets

½ cup fresh dill, chopped

½ cup chives, chopped

3 tbsp freshly squeezed lemon juice

3 tbsp flax oil or olive oil

½ tsp freshly ground pepper

¼ tsp sea salt

1 cup Goat feta, crumbled


Preheat oven to 425 F

Roast beets in 1 inch of water, with skins on, covered for 45 minutes or until tender

Once cooked and cooled, peel and cut into cubes

In a bowl toss combine beets with all the remaining ingredients.


**If making in advance, add feta cheese just prior to serving**

Serves 4-6

Can be stored in the refrigerator for 3 days