roasted beet salad

  • Prep time: 10 minutes
  • Cooking time: 30 minutes
  • Serves 4


For dressing: 

  • 2 tbsp orange juice
  • 2 tsp lemon juice
  • 4 tbsp olive oil
  • pinch of salt
  • freshly ground black pepper to taste

For salad: 

  • 2 large beets
  • t tablespoons avocado oil
  • 1 pear sliced
  • walnuts of your choice (I used sprouted walnuts)
  • a few handfuls of baby greens
  • 1 avocado cut into bite size pieces
  • toasted sesame seeds (optional)


Preheat oven to 350. Cut beets in the preferred shape. I use a mandolin for thin round pieces as they tend to roast faster. Line a baking sheet with parchment paper and toss the beets with salt, pepper (to taste) and avocado oil. Roast for 25-30 minutes tossing them a few times during the roasting process to ensure they cook evenly on both sides. They should be soft but still have a bite to them.

Mix all the dressing ingredients in a bowl and whisk until incorporated. Set aside

Create a bed of baby greens on the plate. Add the roasted beets, pears and avocado. Pour as much dressing as you desire and top with walnuts and sesame seeds.