Roasted Beet Salad

Source: Just Say Yes to Fruits and Vegetables

Serving size: 102g (about 1 cup)

Servings per recipe: 6

Beet is a good source of iron and folate. Roasting beet is a good way to warm up the cold season.

View Nutrition Facts


  • 4 beets, green removed
  • 2 tablespoons mustard
  • 1 tablespoon vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon sugar
  • salt and pepper
  • 4 cups green leafy lettuce
  • handful of walnuts, optional


Cutting board and sharp knife, measuring cups and spoons, mixing bowl and spoon, aluminum foil, baking sheet


  1. Preheat oven to 400°F.
  2. Place beets on large square of foil. Close up foil tightly. Place on baking sheet.
  3. Roast beets for one hour or until beets are tender.
  4. Let cool slightly and remove beets from foil.
  5. Rub off beet skins with a paper towel. Slice the beets.
  6. In a large bowl, mix together the mustard, vinegar, oil and sugar.
  7. Add beets to bowl, and walnuts, if using. Stir gently.
  8. Serve over the lettuce, and enjoy!
  9. Refrigerate leftovers.


For the best buy, choose firm, smooth beets which have a rich, dark color.

To prepare beets, remove greens, leaving 1 inch of stem. Scrub well. Beets may be roasted, boiled or eaten raw.

To keep fresh, store beets in the refrigerator and use within 2 weeks.

Beets contain fiber which helps to keep you regular.

More About Beets

How to Select

Choose beets with firm, smooth skins and non-wilted leaves if still attached. Smaller ones are more tender.

How to Store

Cut tops off 1 inch above root. Wrap leaves and stems in damp paper towel. Refrigerate tops and beet roots in separate plastic bags with some air holes. Use tops within a few days. Beet roots can last 1-2 months.

How to Prepare

Rinse tops. Scrub beets softly in cold water. Use tops as greens by chopping in salads and stir-fries. Eat beets raw by grating into salads. Cook beets by steaming, microwaving, broiling or boiling until tender.