Roasted Beet Salad


  • 4-6 medium-sized beets
  • 1 Tbsp coconut oil
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 4 cups Greens of choice (argula, spinach, kale, romaine, mixed greens)
  • 1/2 red onion (thinly sliced)
  • 1 orange (peeled and sliced)
  • 3-4 Tbsp pistachios or pecans


  • 1 tsp Dijon Mustard
  • 1/3 cup of extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp orange juice (fresh if possible)
  • 1 Tbsp dried parsley


  1. Preheat oven to 450 F.
  2. Peel beets and slice in fairly thin wedges.
  3. Place them in a glass oven-safe dish (or pan) and toss in coconut oil, salt and garlic powder.
  4. Roast (bake) for approximately 30 minutes or until fork-tender.
  5. While beets are roasting, mix all ingredients for the dressing in a bowl and whisk.
  6. Can be kept  in the fridge for a few days or served warm in the salad 
  7. In a large salad bowl mix greens, onion, orange, pistachios or pecans and beets.
  8. Add desired amount of dressing and enjoy!

TIP: This recipe makes a few servings of the salad. If you would like some for leftovers do not mix in the dressing until you are ready to eat it. Save the dressing in a sealed mason jar or container in the fridge. Feel free to add in any extra leftover protein to this meal.

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