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Roasted Beet and Almond Salad

Roasted Beet and Almond Salad


Created by blogger Lisa Leake of 100 Days of Real Food, for California Almonds



For the salad

1 large beet

6 - 8 cups mixed salad greens (including the beet greens), washed and chopped

1/2 cup crumbled goat cheese

1/3 cup sliced, toasted almonds

For the dressing:

4 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon honey



Preheat oven to 425°F. Peel and trim the beet, and cut it into 1-inch pieces. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and bake until tender when pierced with a fork, about 35 to 40 minutes.

Meanwhile, mix together the salad dressing by combining the remaining olive oil, vinegar, and honey in a jar with a tight-fitting lid. Shake to emulsify.

Assemble the salad by tossing together the mixed greens, goat cheese and sliced almonds in a large bowl. When ready add the beets, drizzle with the dressing, and serve. 



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