Increase your energy + feel amazing. Get your free plant-based recipe guide here!
Menu
Dinner / Healthy Lunch Recipes / Meal Prep / Plant-based

Roasted Beet Side Salad

View recipe

During the colder months it’s natural to crave less raw vegetables and salads. As the seasons change so do your bodies cravings. In the fall, you might naturally want warming and grounding foods like cooked root vegetables. This roasted beet salad satisfies and tastes absolutely fantastic.

How this soup nourishes:

Beets add so much vibrancy and colour to any meal and they are also very nutritious packed with fibre, vitamins and minerals like: potassium, iron, vitamin C and magnesium. Beets also contain phytonutrients and antioxidants that can help reduce inflammation in the body.

Pine nuts are calorie dense so a little go a long way, but they are also loaded with protein, healthy fats, fibre, iron, and magnesium.

Not everything has to be about nutrition but I like to share why recipes work for you, for me I love this recipe because I love the taste of beets. They also remind me of my grandma (Memere) who I miss dearly. She always served preserved cooked beets at big family dinners, as a kid I thought they looked gross but turns out they are now one of my favourite root veggies. I love to serve this side salad up when we have company or bring it to a potluck as it is something different, and looks kind of fancy. You can dress it up anyway you like to make this side dish work for you.

This Recipe is:

  • Vegan/Plant-based
  • Dairy-free
  • Gluten-Free
  • Nutritious
  • Delicious

The Recipe

Print

Roasted Beet Side Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients

10 large beets, peeled and sliced

dash of salt

1/4 cup of pine nuts (can also used chopped cashews)

2 tablespoons fresh basil, finely chopped

2 tablespoons balsamic glaze

Directions

    1. Peel beets and cut into slices. Place in pot and cover with water, boil for 50 minutes until cooked through (fork tender).
    2. Place beets neatly and spread out on a serving platter, top with fresh basil, nuts, and drizzle top with balsamic glaze.

Recipe Note – You can add more greens to this salad by serving beets over baby spinach, kale or arugula. I love to serve this dish immediately when the beets are still warm.

If you make this recipe I would love to hear what you think in the comments below, or be sure to tag me in your pics or DM over on the socials @pam_rocca.

As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.

With love,

No Comments

    Leave a Reply