Easy Beet Salad
Gluten-free, dairy-free easy beet salad is a guide to tossing up your own delicious salad with oil, vinegar, and herbs in minutes with prepared roasted beets. Great for a vibrant, healthy lunch or side. Paleo, Whole 30, Vegan, Plant-Based.
Servings: 2 servings or more
Equipment
- Sheet pan
- Medium bowl
Ingredients
- 1 or more large beet, roasted, peeled, cubed
- equal part olive oil, or flavored/infused olive oil like lemon
- equal part balsamic vinegar, or sherry or apple cider
- fresh herbs, like basil, parsley, rosemary or mint
- pinch of salt, to taste
Method
Roast Beets
- Roast whole beets on a sheet pan lined with parchment paper (no oil) in the oven at 375F for 45 minutes. Let cool and peel off skin.
Prepare Salad
- Cube beets and put desired portion into bowl.
- Drizzle equal parts of your chosen combo of vinegar and olive oil. You could start with 1 tablespoon each, then adjust to taste.
- Hand tear or roughly chop your herbs and add into bowl.
- Season with salt lightly.
- Toss salad and taste for seasoning, adjust for more of any of the ingredients if necessary.
Notes
This is a very relaxed recipe framework/guide to beet salad for you to adjust ingredients and flavors as you like. Feel free to add toasted nuts, zest, or even goat cheese if you are not dairy-free.