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Roasted Beet Salad with Corn, Carrot and Celery in Earthenware Bowl on Counter
Roasted Beet Salad with Simple Vinaigrette
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 4
Calories: 150 kcal
Author: Pamela Higgins
Ingredients
Salad
  • 3 cups beets roasted & cubed
  • 1 cup carrots roasted & cubed
  • ½ cup corn cooked
  • ½ cup celery diced
Vinaigrette
Instructions
  1. Preheat oven to 425 degrees F.
  2. On sheet pan, add 3-4 scrubbed medium beets and 3 clean carrots; roast 40 minutes.
  3. Allow vegetables to cool. Peel beets. Dice carrots and beets.
  4. In medium bowl, add beets, carrots, corn and celery.
  5. In bowl, whisk together vinaigrette ingredients; pour over salad and stir to incorporate.
Recipe Notes

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Nutrition Facts
Roasted Beet Salad with Simple Vinaigrette
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 113mg5%
Potassium 515mg15%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 11g12%
Protein 3g6%
Vitamin A 5487IU110%
Vitamin C 8mg10%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.