Roasted Golden Beet Salad

Update: I’ve since welcomed red beets back into my kitchen and cook with them weekly. But there was a time, I didn’t like red beets.

I have a reason for not cooking with red beets. Of course. Years ago, while I was pregnant with Bugsy, I made a chocolate beet cake {obviously this was before I changed how I ate}. The entire time it cooked, all I could smell was earth. While it cooled? All I could smell was earth. When I sliced it? I smelled earth. I could not bring myself to try it. The Mister thought it was the best. cake. ever. The next day, he insisted I try it, I did… and nearly knocked him over as I ran to spit it out. Suffice to say, I have not eaten or cooked a red beet since.

But considering I have challenged myself to try so many new foods; I decided to give the lighter, less offensive looking beet a try. Maybe I will work up enough gusto to try a red beet. But for now?

Baby steps with the golden beets.

Roasted Golden Beet Salad
I digress.

Since this was my first time cooking golden beets, I thought I’d keep it simple. Simple has proven to be the best approach in my kitchen!

This salad is delicious and satisfying. I served it with a turmeric garlic burger and caramelized onions. Mmf.

Roasted Golden Beet Salad

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Roasted Golden Beet Salad
Recipe type: Side dish, Salad
Cuisine: AIP paleo, paleo, primal
Prep time: 
Cook time: 
Total time: 
Serves: 4
My first time cooking golden beets, I thought I'd keep it simple with a Roasted Golden Beet Salad. Simple has proven to be the best approach in my kitchen!
  • 3 organic golden beets
  • Organic spring mix
  • Organic green onions, slivered
  • Extra virgin cold-pressed olive oil
  • Balsamic Vinegar
  • Himalayan sea salt
  1. Preheat oven to 425° F.
  2. Make a parchment paper packet for the beets, folding up the ends like an envelope surrounding the beets. Roast 30-45 minutes, depending on beet size.
  3. Remove from oven, cool slightly, and peel.
  4. Slice the beets and lay atop spring mix. Sprinkle green onion slices, drizzle with olive oil, and balsamic vinegar. Season with Himalayan sea salt and serve.

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