Roasted Beet Salad
Makes: 6 Servings

Roasted Beet Salad

Beets are a good source of iron and folate. This easy and nutrient-dense salad is un-BEET-able!

Prep time: 10 minutes

Cook time: 1 hour


  • 4 beets, greens removed
  • 2 tablespoons mustard
  • 1 tablespoon vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 4 cups lettuce
Serving Size: 1 cup
Total Fat5 g
Saturated Fat0.5 g
Cholesterol0 mg
Sodium170 mg
Total Carbohydrate7 g
Dietary Fiber2 g
Total Sugars5 g
Added Sugars included0 g
Protein1 g


  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. Stir gently.
  8. Serve over the lettuce and enjoy!
  9. Refrigerate leftovers.

Recipe Source: recipe, roasted beet salad

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