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+ servings

Roasted Beet Salad

5 from 3 votes
roasted beet salads
This roasted beet salad is savory, sweet, salty, and crunchy. It's packed full of color, fiber, nutrients, and healthy fats to be enjoyed as a side dish or the main course.
Serving Size 4

Ingredients
 

  • avocado or olive oil
  • 3 med-large beets see notes
  • 2 heads romaine, chopped about 8 cups
  • 1 head kale (stems removed), chopped about 4 cups
  • ⅓ cup + 2 tbsp macadamia nuts, toasted
  • 4 oz proscuitto, crisped
  • balsamic vinaigrette
  • salt, to taste

Instructions

  • Preheat the oven to 400°F.
  • Cut off the greens and stems, and trim off the tough bottoms. Then, run the beets under running water and give them a scrub (a veggie brush works well here or use your hands).
  • Put the beets (whole or cubed) on a large baking sheet lined with parchment paper or a silicone baking mat and toss/rub with avocado or olive oil and season with salt.
  • Bake for about 50-60 minutes if whole (this will depend on the size of your beets) and 25-30 minutes if cubed. They're ready when a knife or fork easily glides through them.
  • While the beets are roasting, get the other ingredients ready. Toast the nuts in a small dry pan over medium heat for a few minutes, stirring occasionally until they're starting to turn golden brown. Set aside.
  • Rinse the kale and romaine. Remove the stems from the kale and cut all the greens into bite-sized pieces.
  • Add the prosciutto to a hot pan over medium heat and cook until crispy but not burnt. While the prosciutto is cooking, make the balsamic vinaigrette and set aside.
  • Now, assemble the roasted beet salad and enjoy!

Notes

  • Save time by roasting the beets, toasting the nuts, and making the homemade balsamic vinaigrette a couple of days in advance.
  • If using golden and red beets, work with your golden beets first. This will prevent the red color from bleeding into the gold.
  • Each head of romaine lettuce and small head of kale is about 4 cups each. If substituting greens, keep in mind you want around 12 cups chopped in total.