Nutty Roasted Beet Salad

Maura Knowles - The Upside Blog by

by | Updated: December 3rd, 2016 | Read time: 1 minute

Make friends with beets—the benefits are even better than you think! Start with their vibrant red color. If you’re planning a holiday salad, they pair perfectly with greens for a festively colorful dish. But beyond eye-catching, that brilliant hue means beets are brimming with plant pigments that do double-duty as protective antioxidants. Your new buddy also brings a bunch of folate, manganese and other minerals and vitamins to the plate. Offset their notably earthy flavor  in this recipe with a combo of chewy chopped nuts and a lemony vinaigrette dressing.


Nutty Roasted Beet Salad

Nutty Roasted Beet Salad


2 cups roasted beets, diced
½ cup walnuts, chopped
¼ cup pecans, chopped*
1 clove garlic, diced
1-2 Tbsp. extra virgin olive oil
Juice of ½ lemon
1 Tbsp. fresh cilantro and/or 1 Tbsp. parsley, chopped
Freshly ground black pepper, to taste


  1. In a medium-sized bowl, combine roasted beets and nuts; set aside.
  2. In a shakeable jar, combine remaining ingredients and shake well.
  3. Drizzle dressing over beets and nuts.
  4. Serve over your favorite greens for a beautifully festive dish.

Note: Beets can be refrigerated in an airtight container for up to 4 days.