This roasted beet salad is for my fellow beet lovers who love a lazy yet delicious recipe. The flavors are fresh and unique. The zesty lemon, sweet beet, and creamy avocado are a divine combination! This salad is hearty, so it’s perfect for bringing to summer parties or barbecues and won’t get soggy or wilt because literally, nothing is worse than a soggy salad! This recipe is not labor-intensive; however, the proper way to roast beets is a slow burn, no pun intended.
The best way to roast a beet is low and slow. Preheat your oven to 350 and line a baking sheet with parchment. Give your beets a good rinse and scrub off all the dirt. Pop the beets in the oven (whole beet) and let them roast away for 2 to 3 hours or until fork-tender. I suggest roasting the beets ahead of time when you know you have a few hours to kill at home. Once the beets are fork-tender, remove the skin and cube the beets. The beets will keep in the fridge for up to a day before assembling the salad.
Beets are one of the best vegetables to eat if you want to gently detox and cleanse the body. This salad can be combined with either proteins or starches with a few adjustments!
Example Of A Starch:
Enjoy a starch with this salad like grains, sprouted bread, or starchy vegetables like sweet potatoes, and remove the pistachios on top of the salad.
Example Of A Protein:
Enjoy a protein with this salad like wild-caught salmon or other high-quality animal proteins. Plant-based protein examples would be nuts and seeds or sprouted tofu/tempeh.
This salad would be perfect for eating alongside leafy greens for an afternoon or evening meal!