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Don't waste another piece of foil to roast your beets in the oven! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Oven Roasted Beet Salad

Don't redecorate the kitchen or waste another piece of foil to cook your beets! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings 8
Calories 127 kcal
Author Sonia! The Healthy Foodie

Ingredients

For the oven roasted beets

  • 6 medium/large beets I used a combination of red and golden
  • 2-3 tbsp avocado oil
  • Generous sprinkle salt and pepper

To make the salad

  • 3 cups baby spinach leaves
  • 1 small white onion thinly sliced

For the vinaigrette

Optional garnish

US Customary - Metric

Instructions

  1. Preheat the oven to 400°F. Wash the beets and place them into a Dutch oven (or other oven safe container with a lid, such as a ceramic or heat resistant glass cooking pot). Drizzle the beets with avocado oil and sprinkle them with salt and pepper. Put the lid on and place the pot on the middle rack of the oven for 60-90 minutes, or until the beets are tender. Start testing for tenderness after 60 minutes by carefully piercing one or several of the beets with a sharp knife; the larger the beets, the longer they will take to fully cook.

  2. Remove the cooked beets from the oven and let them cool in the pot, covered, until they are cool enough to handle, but don't let them get too cold; warm beets are easier to peel.
  3. Once the beets are cool enough to handle safely, simply rub them with your fingers to slip the skins off, preferably under running water; this will help prevent your fingers from turning all kinds of pink! Use a paring knife to get rid of any stubborn bits, as needed.
  4. Cut the peeled beets into bite size cubes and, preferably, let them cool completely. 

  5. Place the cubed beets in a large mixing bowl, along with the baby spinach leaves and sliced onion.

  6. Combine the ingredients for the vinaigrette in a small glass measuring cup and whisk vigorously until well combined and slightly emulsified. Pour over the salad and toss delicately.
  7. Serve immediately, garnished with a handful of roasted pumpkin seeds if desired.

Nutrition Facts
Oven Roasted Beet Salad
Amount Per Serving
Calories 127 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 224mg 9%
Potassium 293mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 1g 2%
Vitamin A 21.5%
Vitamin C 8.7%
Calcium 3%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.