Citrus Beet Salad with Creamy Avocado Lime Dressing

by Angela (Oh She Glows) on March 6, 2012

IMG_7906

I’m a recent beet fan, however I can’t say I’ve made much time to cook with them. They just always seem like such a pain in the butt to prepare and cook, don’t they? The peeling, the red stains, the roots, the dirt. Bah. I used to pass them by for easier-to-prepare vegetables, even though I absolutely love cooked beets.

A while back, some of you suggested an easier way to prepare beets that has forever changed the way I look at them! I thought I would share that today, although I’m sure many of you know this little trick already…

I used to peel beets before roasting until some of you told me to do the opposite. Little did I know, after the beets are roasted, the skin just slips off when you rub it with your fingers! No peeler required.

IMG_7909IMG_7912

Roasting beets:

  • Preheat the oven to 425F
  • Trim the beets on each end, wash, and place on large sheet of tin foil.
  • Drizzle with oil and then wrap up the tin foil
  • Roast for about 45-75 minutes (depending on size of beets), checking every 15 minutes after the first 30 minutes or so.
  • To check for doneness, just prick beets with a fork. If it slides in fairly easy, it’s ready
  • With oven mitts on (it’s hot), unwrap the foil and allow to cool for about 5-10 minutes before handling
  • With bare hands or with plastic gloves, gently peel off the skin with your fingers (I do this over the sink). You may want to trim the ends a bit more too. Some parts of the skin will come off a bit easier than others, but not to worry as it doesn’t have to look perfect.

 

 

IMG_7913

After peeling the skin, slice into wedges and you’re good to go!

IMG_7956

It’s such a simple change in method, but for some reason it made the world of difference to me. I now roast beets once or twice a month…instead of…never. I like to roast at least 5 beets at a time so I have plenty of leftovers to throw into salads during the week. Like this glorious salad…

IMG_7975

Print

Citrus Beet Salad with Creamy Avocado Lime Dressing

Vegan, gluten-free, soy-free

By

According to World’s Healthiest Foods, beets are anti-inflammatory, rich in antioxidants, support detoxification, and are high in folate, manganese, fibre, potassium, vitamin C, iron, and more. A handful of reasons to dig in! Feel free to add nuts, seeds, grains, etc if you wish. I also suggest using a grapefruit on the sweeter side (such as a Ruby) or just leave out the grapefruit if you prefer

Yield
4 servings
Prep time
Cook time

Ingredients:

For the salad
  • 3 medium/large red beets
  • 3 medium/large golden beets
  • 2 navel oranges (or any variety)
  • 1 grapefruit (Ruby suggested), optional
  • Greens of choice (I used a mix of baby romaine and blanched beet greens)
  • Avocado Lime Dressing
For the dressing
  • 1/2 cup avocado flesh
  • 1/4 cup coconut cream (the cream from the top of the can)
  • 5 tbsp fresh lime juice, or to taste
  • 1 tbsp agave nectar (or other liquid sweetener)
  • 2 tbsp fresh orange juice
  • 1 tsp grapefruit juice (optional)
  • tiny pinch of salt

Directions:

  1. Preheat the oven to 425F. Trim both ends of each beet and wash well. Place a few beets on a large piece of tin foil. Drizzle with oil and wrap up. Do the same for the other 3 beets on another sheet of foil. Place on a baking sheet and roast for 45-75 minutes, until a fork pricks through fairly easy. Check beets after 30 mins of roasting, and every 15 minutes thereafter. Cooking time will depend on the size…mine took 60-75 minutes.
  2. With oven mitts on, carefully open the tin foil and allow to cool for 5-10 minutes. Now peel off the skin and discard. Slice beets into wedges.
  3. While the beets roast, prepare the citrus. De-pith and slice into segments (as shown in post). Set aside. Reserve the scraps of juicy flesh as you can use this to squeeze into your dressing.
  4. Blend the dressing ingredients together in a processor. I used my mini processor and it worked well. Adjust seasonings to taste, adding more sweetener, juice, or salt if desired.
  5. To assemble, add greens (I used a mix of blanched beet greens and baby romaine), followed by the beets and citrus segments, top with nuts, seeds, and/or cooked grains, and finally the dressing.

Nutrition Information

Tips:

Dressing makes 2/3 cup

IMG_7910

Here’s something I hadn’t done before…segment a citrus fruit. It’s actually much easier than I thought it was, thanks to a little help from The Kitchn.

IMG_7941 IMG_7943

How to de-pith and segment citrus fruit

  • Chop off both ends of the citrus
  • With a paring knife, carefully slice off the peel, rotating your way around the fruit
  • Gently slice off any remaining pith (the white spongy part)
  • Slice the segments of the orange, being sure to slice around the thicker skin- you just want the juicy insides.

 

IMG_7944 IMG_7946IMG_7948 IMG_7950

For the dressing, I used my mini processor (that came with my immersion blender)…it worked perfectly and I didn’t have to dirty my big food processor. I use that mini processor so much these days.

IMG_7953

To build the salad, start with a bed of greens (I used a mix of baby romaine and blanched beet greens), then layer beets and fruit. Finally, pour on the dressing. Feel free to add on nuts, seeds (hemp seeds are yummy), and cooked grains if you wish.

IMG_7960 IMG_7963IMG_7964 IMG_7966

A delicious, energizing salad when you’re feeling in a spring clean mood.

If you roast the beets ahead of time, this salad won’t set you back more than 20 minutes and you can enjoy the healthful benefits of beets all week long.

Now who is ready for spring? It’s supposed to be 11C and sunny here tomorrow…bring it!

IMG_7967

What’s your favourite way to prepare beets?

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 157 comments… read them below or add one }

The Mrs @ Success Along the Weigh March 6, 2012 at 9:24 am

That’s it, I’m making beets. I have always been deathly afraid of them for some reason but I’ve tried other root veggies over the past year and have actually liked them. So I think beets are my final frontier! :-)

Reply

Angela March 6, 2012 at 9:31 am

Show those beets who is boss!! heh

Reply

Regina June 5, 2012 at 10:05 pm

I love beets, but agree the time consuming peeling and red stained fingers are a drag. Today I roasted my beets (yes, I peeled them first (but will try it next time unpeeled), sliced them, cut them in half, and covered them sparingly with sea salt and olive oil. Roasted 425 for 15 minutes. They were so delicious my husband and I ate them all before I had a chance to put them on a salad….yum, yum, yum..

Reply

Siri @ The Herbivoress March 6, 2012 at 9:30 am

Beets are the one vegetable I just can’t wrap my head around and have never had a taste for them, but this salad makes them look so appetizing! I just might have to give it a try!

Reply

Stephanie @ Legally Blinde March 6, 2012 at 9:44 am

Wow, the picture of the beets after you roasted and sliced them into wedges is so pretty! I can practically see the nutrients seeping out :) Thanks for the roasting technique.

Reply

Amanda @RewildYourLife March 6, 2012 at 9:47 am

I am obsessed with beets, especially in my morning juice, but for some reason I have never roasted them! I am excited to try! I am going to use blood oranges instead of the navel, Yum Yum!

Reply

Regina June 5, 2012 at 10:07 pm

Roasted beets are the bomb. I usually “save” my beets for juicing also, but roasting is a whole new world of tastes. Anxious to hear how you like it.

Reply

Heather (Heather's Dish) March 6, 2012 at 9:51 am

i’ve never been a big beet fan but i am DYING to make this dressing! it just sounds so fresh and clean!

Reply

Angela March 6, 2012 at 10:08 am

yea it is…enjoy!

Reply

[email protected] March 6, 2012 at 9:55 am

This salad looks lovely. I made a spinach salad with beets on top recently, but also had to overcome my reluctance to work with beets. I love them, but I too am afraid of the mess! My seven-year-old daughter won’t eat them at all because she is afraid of the colour showing up in her you-know-what! It happened once and she gave up beets after that. :)

Reply

Angela March 6, 2012 at 10:09 am

hah..yea that is a bit scary at first even for adults!

Reply

Angela @ Eat Spin Run Repeat March 6, 2012 at 9:56 am

Ooh I LOVE the sound of the flavours in this!! I am also only a recent beet fan, and made a citrus beet salad last year which I haven’t added to my Recipage yet because it needs a better photo! My favourite way to eat them is just like you – on salads! But roasting first is key. I’ve learned that the bonus of no peeling is far less mess (and fewer tops stained!)

Reply

Gina @ Running to the Kitchen March 6, 2012 at 9:57 am

Seriously?! This is life changing! I avoid beets for the same reason and it’s a shame b/c I love them. This.is.awesome.

Reply

Aaryn March 6, 2012 at 9:57 am

Your recipe looks delicious! I love roasted beets, especially on salad, but I never drizzle mine in olive oil — I just wrap in tinfoil and they’re good to go. My 3-year-old and I devour them every time I make them.

Reply

Sarah March 6, 2012 at 9:58 am

Thanks for the tip! I love roasted beets, but you are right…the messy peeling process is a pain in the butt! Lately, I have been tossing roasted beets in a simple dijon mustard vinegarette- dijon, evoo, and lemon juice….yum!

Reply

Angela March 6, 2012 at 10:10 am

I’ll have to try that with some leftovers…sounds good!

Reply

Elaine March 6, 2012 at 9:58 am

The one and only time I bought beets was last summer, and I simply peeled them and ate them raw in a salad. I didn’t even think to cook them! Are they better cooked?

Reply

Angela March 6, 2012 at 10:11 am

I enjoy them raw and cooked…I’ve made a raw beet salad before. When it’s cold out, I love them cooked though.

Reply

Lauren @ What Lauren Likes March 6, 2012 at 10:00 am

this is such a cool recipe! I’ve never thought of putting citrus and beets together! Yum :D

Reply

Clem March 6, 2012 at 10:05 am

I’ve only ever juiced beets with some other fruits and veggies, but I’m so scared of eating them. Guess I’ll have to give it a try now!

Reply

Angela March 6, 2012 at 10:12 am

Juicing is what got me hooked on beets…and what gave and the courage to try them in solid form…baby steps, right?

Reply

Cassie March 6, 2012 at 10:07 am

I am drooling over this. Everything about it, I love!

Reply

Amanda March 6, 2012 at 10:08 am

I love beets, but like, you I tend not to cook them because of all of the prep work. I’m definitely going to give this method a try!

I also really like raw beets in fresh juices – the color is gorgeous!

Reply

[email protected] KatieDid March 6, 2012 at 10:10 am

Thats my preferred method too! I also throw a whole garlic clove into the tin foil with them to give it a little punch of flavor. I haven’t made them in ages though, must change that. And don’t throw out the beet greens, they are so good for you!!

Reply

Angela March 6, 2012 at 10:12 am

I love the garlic tip!

Reply

Kathy March 6, 2012 at 10:15 am

I absolutely love beets – raw or cooked – and I can’t wait to make this salad! This is even worthy of a stop at Whole Foods on my way home from work today!

Reply

Robyn March 6, 2012 at 10:21 am

BEA-utiful…I love beets and this salad looks sooo awesome! I can only get fresh golden beets in my small AB town/area for a very short period in the Fall(this year I think I will have to buy extra to freeze). Can’t wait to try this colourful recipe…thx

Reply

Kris | iheartwellness.com March 6, 2012 at 10:22 am

Oooo I love beets and even more so on a salad!! LOVE!! I enjoy them roasted the best, but it would take forever always, so I’m trying the tin foil!!

xxoo

Reply

Lindsay @ The Reluctant Runner March 6, 2012 at 10:23 am

Thanks for the beet tip! I love beets, but often buy canned (and rinse them like crazy to get the salt off) because peeling them is a pain. I will try this!

Reply

Laura @ Sprint 2 the Table March 6, 2012 at 10:29 am

I recently began eating beet too1 Have you tried them raw? They are really good in a wrap. funny – I basically made this salad in smoothie-form on Valentine’s Day (sans dressing, of course). I can’t wait to try a salad version! :)

Will the dressing keep well if made a day ahead? I’d like to take it to a diner party this weekend!

Reply

Angela March 7, 2012 at 9:25 am

I think it will keep for a day in advance because of the lime juice…I’d think would preserve it. But im not entirely sure…

Reply

janet @ the taste space March 6, 2012 at 10:33 am

Great tip wrt to roasting the beets unpeeled! I hate peeling them but otherwise adore beets. My recent soup is probably my favourite: an Iraqi split pea soup with beets and pomegranate!
http://tastespace.wordpress.com/2012/02/10/iraqi-pomegranate-stew-shorbat-rumman/

Reply

Willow March 6, 2012 at 10:40 am

Yum! I love beets – I mean, love. I’ve roasted them a few times, and like the ease and flavor, but most often I boil them because it’s so much faster (maybe 20-30 minutes depending on the size). Then I peal them after boiling.
However you make them, though, they are so good. Salads are definitely one of my favorite uses for them, and this looks incredible. Especially with that avocado dressing – thanks for sharing!

Reply

Ember March 6, 2012 at 10:40 am

Angela!!!! I just recommended you for the vegan woman favorite blog contest. They are making a compilation of the top blogs for everyone to read about! I hope yours makes it, because it is my favorite :)

Reply

Angela (Oh She Glows) March 6, 2012 at 2:02 pm

Thanks! who is running it?

Reply

Bronwyn March 6, 2012 at 10:42 am

This looks absolutely delicious! Hmmm. I need to find some yellow beets I think.

Reply

Alex @ Raw Recovery March 6, 2012 at 10:43 am

When I lived in Australia, they would put beets on burgers. It was an interesting combination but actually really lovely.

Reply

Angela March 7, 2012 at 9:22 am

I’ve heard of that before….should try it sometime!

Reply

Marilou Garon March 6, 2012 at 10:43 am

I definitely love them raw and shred about 4 large ones per week, in the food processor. They add wonderful color and taste to all my daily salads, to the point that I am now a shredded beetaholic!

Reply

Angela March 7, 2012 at 9:22 am

I love them shredded raw too.

Reply

Ruth March 6, 2012 at 10:44 am

I used to hate beets (i.e the taste), but then I roasted them & discovered that they taste wonderful roasted and are so easy to peel/prep that way. This looks like a great way to use them! I have yet to have the pleasure of cooking with golden beets; I look forward to trying.

Reply

Angela March 7, 2012 at 9:22 am

Oh the golden beets are so nice!

Reply

[email protected] March 6, 2012 at 10:50 am

This literally looks like the BEST salad I’ve ever seen!! I LOVE beets and avocados so this combo looks almost too good to be true. You’re a recipe genius-that’s all there is to it! Thanks for another amazing recipe!!

Reply

Rachel L March 6, 2012 at 10:57 am

I am craving beets now!! I love them with goat cheese…what a great combination. Thanks for showing me that preparing them isn’t as intimidating as I thought.

Reply

Ileana March 6, 2012 at 10:58 am

I love, love, love beets, and this salad looks wonderful!

Reply

AG (Our Lighter Footsteps) March 6, 2012 at 11:05 am

You have encouraged me to try beets! Everyone in my family loves beets, except me. I think that this might be a good toe-in-water scenario. Yum!

Reply

Beth March 6, 2012 at 11:06 am

That looks fantastic! I made a similar one at Christmas but with a very different dressing. And I prefer golden beets to red, but they are harder to find.

And GREAT JOB on your 5K!

Reply

Angela March 7, 2012 at 9:20 am

Thanks Beth!

I agree golden beets are hard to find…I can only find them at Whole Foods usually.

Reply

Ritika March 6, 2012 at 11:17 am

The recipe looks so good, Angela! Thanks for the tutorials. I shied away from cooking beets for that reason as well. I must ask you: Where did you get the little blue dressing holder? I need something like that, but I’m not sure what it’s called. Thanks!

Reply

Angela March 7, 2012 at 9:19 am

Good question! I think it was from a dishware store in NYC Fish’s Eddy

Reply

Kelli March 6, 2012 at 11:20 am

Beets are awesome! Especially in the summer/fall, fresh out of the garden. My grandma and mom always grew them growing up. They always just boiled them, peeled them, and then sliced them thinly and fried them up with some butter (you could use earth balance) and lots of S&P. Delish! That’s still my favourite way to eat beets.

Thanks for the new recipe! I think roasting them with some kind of orange juice would be tasty, too. I’ve seen a few recipes for beets with orange glaze; it’s usually for a warm veggie side dish. Still have yet to try it tho…

Reply

Lauren @ Oatmeal after Spinning March 6, 2012 at 11:36 am

What a beautiful salad! I used to get a ton of beets when I did a CSA 2 years ago. I would dread getting them because of all the peeling. I said something to the farmer, and he was like “just boil them!” So from here on out, I boil them and the skin comes right off!
I think roasted beets are my favorite way to prepare them- but to be honest, I haven’t explored many other methods.
I buy beet powder and add water to marinate tofu for ruebens sometimes- that is awesome.

Reply

Lauren @ Oatmeal after Spinning March 6, 2012 at 11:36 am

Oh- and I just noticed that you put the new header up!! It’s SO pretty!!!

Reply

Angela March 7, 2012 at 8:52 am

You can buy beet powder?! Crazy…I didn’t know that.
Glad you like the header. I liked it at first but I’m already growing tired of it. haha

Reply

Angela March 7, 2012 at 8:52 am

whoops, I meant to say, I will try boiling them next time!!

Reply

Kathryn March 6, 2012 at 11:40 am

mmmmm my local food co-op makes a kale and golden beet salad that is insanely good with a dressing that is to die for. They will give you the recipe, but it is so huge and I’ve yet to try scaling it down at home. It is so good, vinegary, tahini, crunchy, sweet. Oh my. This salad looks like a pretty good alternative to my beloved co-op salad.

Reply

Kathryn March 6, 2012 at 11:42 am

How funny, right after I commented I googled my salad to see what was out there….this is it and it is scaled down! You should try it, I think you’d love it like I do! http://mountainviewmarket.coop/content/golden-beet-and-kale-salad Have a great day!

Reply

Angela March 7, 2012 at 8:50 am

Thanks I will check it out!

Reply

Cheryl March 6, 2012 at 11:44 am

Your directions are so clear and your photos are always so stunning. You are a natural author. My mother and I have created our own ‘book’ of your recipes. We always say, “Did you go to Oh She Glows today?” What has she made next…..we can’t wait!!!!

Reply

Angela March 7, 2012 at 8:50 am

Hi Cheryl, That makes me smile from ear to ear. thank you so much!

Reply

Averie @ Love Veggies and Yoga March 6, 2012 at 11:48 am

Roasted beets are some of my fave things, ever. Never even knew I loved beets until about 8-9 years ago and in my first CSA box in San Diego, I got tons of beets and was like, WHAT am I going to do with these things. Little did I know that when you roast them, they turn into nature’s candy, all caramelized and wonderful. Love them.

And the pics are so beautiful. Love them raw; that rustic, earthy quality is gorgeous to look at.

Reply

Tamara March 6, 2012 at 11:58 am

Beets are one of my ab. fav’s!!! Thanks for the new dressing recipe, I’ve been going crazy trying to find something I think I’ll like, & I’m pretty sure I’m going to love this one!!!
T

Reply

[email protected] March 6, 2012 at 12:03 pm

Beets in spinach salad with (unfortunately for you ange) Blue cheese/Goats cheese, candied walnuts and a nice citrus vinaigrette! yum

Reply

[email protected] for the Soul March 6, 2012 at 12:04 pm

Oh my, I looooove beets and used to make them so often! But the past year I’ve been slacking there too…haha. This sounds delicious! I’ve never roasted them, but I either steam them or boil them and the skin also peels right off! Then, I let it cool down and just sprinkle a liiiiil bit of salt+ lemon juice/vinegar, and it’s seriously the tastiest thing ever.

Reply

Kayla @ The Best Things March 6, 2012 at 12:06 pm

I just can’t get into beets.. They taste like the ground. The dressing on the other hand.. will be trying that one shortly!

Reply

Hilliary @Happily Ever Healthy March 6, 2012 at 12:15 pm

This looks delicious! Roasted beets are a favorite of mine! Thanks for sharing!

Reply

Tiff @ Love Sweat and Beers March 6, 2012 at 12:32 pm

That looks great! I am especially liking the sound of that dressing.

Reply

Caroline March 6, 2012 at 12:35 pm

I love beets! I think I forgot about them for a while there, thank you for posting this. I will definitely make something like this for lunch tomorrow. Yum!

Reply

tony March 6, 2012 at 12:56 pm

RAW! with walnuts and raisins in a salad. Or blended up in a smoothie.

Reply

kaila @ healthyhelper March 6, 2012 at 1:02 pm

I LOVE ROASTED BEETS! The best way to eat em is roasted for sure! SO DELICIOUS!!

Reply

Grace @ Healthy Dreaming March 6, 2012 at 1:03 pm

This looks SO delicious! I love beets and avocado so this salad sounds like a huge winner. My brother hasn’t liked the taste of beets but I wonder if he’ll like it if I prepare it your way :)

Reply

Laura Peill March 6, 2012 at 1:32 pm

Beets and squash are my two fave vegetables! I just bought a new bag of beets today, so I will be sure to add this recipe to the list of ones to make after I roast some this week. Hope you are enjoying them!

Reply

Dena @ 40 Fit in the Mitt March 6, 2012 at 1:37 pm

That looks so delicious!

Reply

Anna @ The Guiltless Life March 6, 2012 at 1:56 pm

I love the idea of a creamy avocado lime dressing. Yum! And I love beets, I just keep forgetting to use them in salads. But whenever I get a fresh juice I have beets thrown in there – so yummy and SO good for cleansing your blood and liver!

Reply

Angela @ Happy Fit Mama March 6, 2012 at 2:01 pm

I’m a beet fan but the hubby is not. This might be something that could convert him especially if I dose the salad in the dressing. I’m determined to make him like beets! :)

Reply

Claudia March 6, 2012 at 2:24 pm

Yes, these salade/dressing dit it…… made my husband eat avocados. ;-) And he loved it…. not only he dit…. the whole family dit. Thanks for these recipe…. perfect for the last winterweeks looking forward for the spring.

Reply

Hilary March 6, 2012 at 2:32 pm

Hi Angela, I noticed you used “blanced beet greens” as part of the salad. Were these the greens from the beets you roasted? If so, that is great. How did you do it? I always hate throwing out the greens from beets, carrots, etc, but I never know how to prepare them!

Reply

Angela (Oh She Glows) March 6, 2012 at 3:21 pm

Sorry I didn’t elaborate…I thought my post was getting long! haha. I just brought a pot of salted water to a boil, added in the chopped & destemed greens, and boiled for a minute or two. Then carefully remove and run cold water on top until cool (or some ppl like to put in an ice bath). it just tenderizes the beet greens a bit..i find them very tough at times.

Reply

Hilary March 6, 2012 at 3:26 pm

Perfect, thank you! By the way, I love all of your recipes that I’ve tried. Can’t wait for your cookbook.

Reply

Angela March 7, 2012 at 9:27 am

Thank you Hilary! Enjoy the salad :)

Reply

ali janine @ This Ninja Eats Broccoli March 6, 2012 at 3:11 pm

Yum this sounds good! I just “discovered” golden beets last summer and am loving those too. I don’t know about my favourite way to prepare beets but I know my least favourite way: Last year I decided to make my own coloured lip gloss using a variety of things including coconut oil and beet juice. Well I ended up spilling the beet juice on my laptop and even after I cleaned everything up best I could, whenever I hit a key beet juice would ooze up. luckily my computer was ok, but the lip gloss definitely did not work out haha

Reply

Angela March 7, 2012 at 9:28 am

That is so funny because yesterday I was just thinking about trying to make a lipgloss out of beet juice and coconut oil…no joke!! So it was a huge fail? Thanks for saving me another flop…heh

Reply

ali janine @ This Ninja Eats Broccoli March 7, 2012 at 12:01 pm

Ya mine was a disaster, but pretty much everything that day was a disaster haha, so I’d be willing to try the lip gloss again. I’ve looked up quite a few “recipes” online and most seems to call for beeswax or petroleum, but if you ever find an alternative way to do it I hope you post it on the blog :)

Reply

Marieke March 6, 2012 at 3:28 pm

Ooh, I love beets! I like to cook the beets and grate them. After that I add some vinegar and some clove powder. Some add a bit of sugar, but think it doesn’t need it.

Reply

Lisa (bakebikeblog) March 6, 2012 at 3:34 pm

so very tasty! ANd I love the colour contrast between the red and golden beets :)

Reply

Cait's Plate March 6, 2012 at 4:09 pm

I just love how fresh your food always looks! Another amazing meal creation :)

Reply

Carissa March 6, 2012 at 4:31 pm

I was always the weird kid who like pickled red beets & prunes. Now my favorite way to enjoy beets is roasted like you would potato wedges. They’re like beet fries!

Reply

Moni'sMeals March 6, 2012 at 4:50 pm

way to brighten up these winter days you have up there. :) I love beets, especially GOLDEN and especially ROASTED. So good for you, so tasty, and so beautiful too. :)

Have a great day!

ps. I finally got to see the HEADER! Well done!!!

Reply

Angela March 7, 2012 at 9:28 am

Glad you can see it :)

Reply

Brittany R March 6, 2012 at 5:30 pm

This looks so delicious! I’d love to make it soon, but I wouldn’t know what to do with the rest of the can of coconut cream. Any suggestions?

Reply

Angela March 7, 2012 at 9:29 am

Good question! Here are my recipes using coconut milk: http://ohsheglows.com/recipage/?search_term=coconut%20milk&ui=133

Reply

Hailey March 6, 2012 at 6:24 pm

I love to juice beets, so good!! They tend to take over any other flavors in the juice, but they’re really good with ginger. :-) I also made a shredded beet and potato cake sauteed on the stove which was crunchy and delicious.

I tried dehydrating “beet chips” last night and they were absolutely disgusting…tasted like raw, chewy, starchy beets. Not sure what I did wrong, I may have to try them in the oven next time. Eew.

Reply

Chelsea @ One Healthy Munchkin March 6, 2012 at 6:33 pm

Roasted beets are the best! I love them in spinach salads with pear, dried figs, and toasted almonds.

Also that dressing looks phenomenal! I never really put too much thought into my dressings, but this one looks like it’s the star of the show!

Reply

Sadie March 6, 2012 at 7:34 pm

I tried beets only once and I hated them! I can’t get past the smell, but maybe the citrus is just what I need to cut the “beety taste”

Reply

Katherine March 6, 2012 at 7:42 pm

My Grandma used to can beets, so I’ve only had them pickled.
I’ll have to buy some at the store this week so I can roast them! Sounds delicious!

Reply

Katalin March 6, 2012 at 7:49 pm

Those golden beets look amazing. They are so easy to grow from seed too – are you planning some for your garden this year? Golden beets and their greens are one of my favourite things to come out of mine last summer!

Reply

TeenyLittleSuperChef March 6, 2012 at 8:05 pm

Oh hot damn, this salad looks tasty! I’ve never had golden beets before. In fact, I don’t think I’ve even seen them in the grocery store before. Do they taste just like the red ones? I can’t wait to give this recipe a try. I especially like the sound of the dressing. I could probably eat that stuff with a spoon!

Reply

Angela March 7, 2012 at 9:30 am

I would say their taste is more mild

Reply

cammy March 6, 2012 at 8:49 pm

I love beets and used to help my Mom make homemade pickled beets which we would can. I also like Borscht Thanks for the recipe – will give it a try

Reply

Lexi @ Cura Personalis Foodie March 6, 2012 at 9:21 pm

I absolutely can’t get enough of beets!!! I guess you just can’t “beet” perfection ;)

Reply

Katy @ A Shot of Life March 6, 2012 at 10:17 pm

Drool! I love beets, and that dressing sounds amazing!!

Reply

Katy March 6, 2012 at 10:27 pm

ummmm…yes, yes, yes!!!! I have to make this asap. aahhhh! Geez…how is everything you make so amazing!? I had those crispy tofu nuggets of yours for lunch today, and a chocolate chip cookie dough “blizzard” after my run. mmmmm…so glad I found your blog.

Reply

Angela March 7, 2012 at 9:30 am

hah glad you are enjoying the recipes!

Reply

Katie March 7, 2012 at 1:07 am

I love beets! That lead picture is so beautiful, it makes me want to run out and get some beets for roasting right now. Thanks for the recipe!

Reply

[email protected] March 7, 2012 at 1:59 am

Beautiful! It’s a great idea to bake beets. I always boil them, but it’s just so much healthier to bake!

Reply

Shelby (everydayvegangirl) March 7, 2012 at 2:46 am

I prepare a similar salad using beets, oranges and the beet greens http://everydayvegangirl.blogspot.com/2012/02/roasted-beet-and-orange-quinoa-salad.html
I love the combo of beets and citrus…isn’t it the best?!?! I like how you used both the golden and red beets….great contrast in colors!

Reply

Jennifer @ Peanut Butter and Peppers March 7, 2012 at 7:29 am

I want to try a golden beat, I heard they taste way better than the purple. I tried and tired and I don’t like the purple, but I’m wondering if I’d like them roasted? Anyway, your salad looks beautiful and colorful!!

Reply

LizAshlee March 7, 2012 at 8:23 am

I love beets!! I don’t have them enough..this is a great way to get in a lot!! :)

Reply

Ember March 7, 2012 at 8:45 am

I found out about it from The Vegan Woman facebook page. The judges are
Lindsay Nixon – Happy Herbivore, Mark Reinfeld – Vegan Fusion
and Natalie Cunningham – The Vegan Woman representative
Winners WILL BE AWARDED WITH THE “RECOMMENDED BY THE VEGAN WOMAN” BADGE
:D

Reply

[email protected] lungesandlunch March 7, 2012 at 10:12 am

Love the dressing idea! I’ve been on an Avocado Tahini dressing kick, but lime is an awesome idea!
Also, I loved your last post – the finish line bit was hilarious. Thanks for sharing!

Reply

Natashiah March 7, 2012 at 10:51 am

I’ve made a smoothie with beets, pineapple and water. You don’t even have to cook them. It’s such a lovely pink colour when it’s done too.

Reply

char eats greens March 7, 2012 at 12:02 pm

Ahhh, I haven’t made beets in so long and now I just virtually ate one from your page hahahah. So picking some beets up this weekend (aka: grocery shopping day on Sunday). I think I have the same mini-processor as you and it is THE BOMB! I absolutely love it. Besides making this dressing this weekend, I might also use it for icing for a liiiiiiiitle mini-chocolate cake treat to myself ;)

Aren’t you loving the weather today?!? I’m walking around U of G campus with my winter coat in my hands versus on my body! Glorious!

Reply

Meghan March 7, 2012 at 12:26 pm

I just made this last night and it was delish. My 1-year old gobbled it up! I subbed almond milk (a little less than recipe) for coconut cream and maple syrup for agave. Definitely going to make this again!

Reply

Jasper @ crunchylittlebites March 7, 2012 at 1:28 pm

I’ll bet you cannot WAIT for summer so that you can begin growing your own awesome items :)

Reply

Elizabeth March 7, 2012 at 2:22 pm

I love beets! This looks fantastic. I always roast them and toss with arugula, oranges, dry roasted walnuts and a squeeze of lemon. Something about the pepperiness (made up word, ha) of the arugula with it…now I’m hungry!!!

Reply

Jen @ Life Starts March 7, 2012 at 4:14 pm

Ooh yum, that’s one heck of a unique and beautiful looking salad, I’m literally salivating as I type and there’s nothing like a new salad recipe to get me excited, they can so easily get old and tired, thank you!

Reply

Kate March 7, 2012 at 4:21 pm

Yay, a new salad dressing recipe! Just so you know, I’ve made lightened-up lemon tahini dressing not once, not twice, but three times in the last 3 weeks! Needless to say I’m obsessed. But next time I’m at the store I’ll have to purchase the ingredients to try this one out. The salad itself looks lovely too. I had a beet and citrus salad from Whole Foods a while back and I loved the combination of flavors.

Reply

Angela (Oh She Glows) March 8, 2012 at 9:41 am

Glad you enjoy it Kate :)

Reply

[email protected] March 7, 2012 at 4:44 pm

I am so loving your new header! This looks like a great, refreshing recipe.

Reply

Nicole March 7, 2012 at 8:07 pm

Thank you for this! I’ve been avoiding beets because I wasn’t sure how to roast/cook, etc. I hope to avoid red fingers.

Reply

Michele March 7, 2012 at 9:32 pm

You had me at “beet” and “avocado”…I love them both and together they’re heaven!

Reply

ALEXANDRA March 7, 2012 at 10:16 pm

my mom’s way and now how i do it is by putting them in boiling water for a few minutes and just as you said, the skin peels of by rubbing, then we slice them and place them on a platter forming a flower, pour some balsamic vinegar, olive oil on them, add some salt and pepper to taste…so delicious that even my children love them…loving your blog

Reply

Angela (Oh She Glows) March 8, 2012 at 9:38 am

That sounds incredible, I will have to try them that way!

Reply

Susan March 7, 2012 at 10:55 pm

Roasted beets is definately the way to go! I love mine drizzled with a yogurt-dill dressing – beets and dill are a match made in heaven. Your Clean Eating Beet, Carrot Apple Salad is a close second however, I’ve already made it three times in the last 2 months!

Reply

Carina @ veggie gourmet kitchen March 7, 2012 at 11:13 pm

I never made beets because of the mess. Once I had a white bunny and feed her a red beet. Well the poor thing had a pink face for weeks!! ( I know that didn’t bother her but it looked really funny). Because of that experience I always used the canned version;)
But after this lovely pics I give it a second chance…

Reply

[email protected] March 7, 2012 at 11:21 pm

What a gorgeous salad! It seems like we all love beets! This year for valentine’s day I spent a little extra time after I roasted and peeled the beets. I carved them into hearts and I made my husband a special “Heart Beet Salad.” It really turned out so lovely! Nothing like passionate, dark red hearts to say I Love You! Check it out! http://wp.me/p1iZrA-k0 Your site is lovely, and full of great information. Thanks for all the work that you do!

Reply

Angela (Oh She Glows) March 8, 2012 at 9:38 am

That’s a cute idea!

Reply

Maddy March 8, 2012 at 12:16 am

That dressing sounds divine! Can’t wait to make this

Reply

Mara March 8, 2012 at 12:25 am

1st time preparing beets, thanks to you Angela, with the roasting tips and this beautiful beet salad recipe! Never thought I would really enjoy all the ingredients in one salad – it was magnifique! You are Master Angela after all! Thank you for sharing and still can’t get over the dressing – perfection!

Reply

Angela (Oh She Glows) March 8, 2012 at 9:37 am

So glad that you liked it Mara!

Reply

Hollie March 8, 2012 at 12:40 am

made this today! Seriously SOOOO GOOD!!!! I love beets!

Reply

Kendra March 8, 2012 at 1:10 am

Beautiful! I cant wait til my local farmstand has beets.

Reply

Astrid March 8, 2012 at 1:30 am

Hey Angela, want to let you know I came across your blog a few weeks ago and i LOVE it! It seems like we enjoy all the same type of ingredients. I just made your frosty no bake chocolate cookies and one of your pasta dishes, YUMMY!

Lots of love from Norway xxx

Reply

Angela (Oh She Glows) March 8, 2012 at 9:37 am

Thanks Astrid!

Reply

Mimi Avocado March 8, 2012 at 1:15 pm

Thanks for this salad! We have citrus and avocados on the ranch. I see beautiful beets at farmers’ markets all the time, so now I’ll be buying some. Great idea to roast them and have on hand for salads! I love beets, but my husband won’t eat them. That’s okay: more for me! Shared a link to your recipe on Facebook/Avocados.Direct today!

Reply

Sharon @ Bit of the Good Stuff March 8, 2012 at 4:28 pm

Thank you so much for sharing your tips on how to roast beets. I’ve never done this myself, but would love to give it a try. Your beet salad is absolutely beautiful! :)

Reply

Jen March 8, 2012 at 5:29 pm

I am one who normally doesn’t like beets, but I keep trying to like them because I know how healthy they are. So I made this salad and I have to say that with this dressing, I totally love them!! I added chickpeas and a few slivers of red onion to my salad (over spinach) and ate it all up. Even my 2 1/2 year old daughter, who also doesn’t like beets, ate them with this dressing.

Reply

Angela (Oh She Glows) March 8, 2012 at 5:52 pm

That makes me so happy Jen!

Reply

Loretta Burn March 10, 2012 at 8:24 am

I love beets steamed, then after they are cooked, Toss them in a little grapeseed oil, salt, pepper and either blue cheese or feta.

Reply

Meghan March 12, 2012 at 8:37 am

This recipe is great! I made it this weekend. Angela, do you have any idea how long the dressing will keep stored in the fridge?

Reply

Angela (Oh She Glows) March 12, 2012 at 9:17 am

I’m not too sure as ours didn’t last too long…I would guess 2-3 days.

Reply

Melissa March 12, 2012 at 9:54 pm

I roasted 5 beets tonight but somehow only 2 made it into the fridge! Nom Nom. The roasting method worked so perfectly! Too bad my husband hates beets, or… good thing, more for me!

Reply

Angela (Oh She Glows) March 13, 2012 at 10:42 am

I heard boiling them also works very similar :)

Reply

Melissa March 14, 2012 at 10:28 am

I’m eating this salad for lunch today and it is DELISH! I added walnuts for some protein, and it is delicious. Thanks Angela!

Reply

Val March 18, 2012 at 11:56 am

I LOVE BEETS! I purchase about 10 or so at a time to use for left-overs as well. I scrub them really well, no peeling involved(I eat them with the skin on!), either quarter them or slice them and toss some olive oil and black pepper. Lay them evenly on a roasting pan, roast for 30 mins, flip, roast another 15 or so. Dump them in a large bowl, drizzle balsamic vinegar on them, dill or fresh parsley and eat immediately or marinate for a day. Soooooooo delicious!!! Yes, wear gloves :)

Reply

Phil February 24, 2016 at 2:35 pm

I agree. I don’t worry about peeling the beets either. Just trim, wash and dry, toss in oil,salt and pepper and away you go.

Reply

The Vegetarian March 26, 2012 at 2:52 am

I always loved colorful foods! LOL. The way you made this salad makes me very excited to eat this salad. Not to mention, I so love avocados. It’s a good thing I heard that it’s in season?

Reply

Joan May 4, 2012 at 1:49 am

Your salad looks beautiful!

It’s hot here after May 1st, and I avoid using my oven as much as possible until October. Easy peasy way to cook beets: After taking off the greens, etc., clean thoroughly. Slice into rounds, 1/4 to 1/2 inch thick. Set Cuisinart Griddler to 425 degrees F. Grill beet rounds until fork goes in easily (don’t scratch the grill!).

Season to taste – make them sweet or salty, depending on mood. No need to peel them – the skins get soft and are just as tasty as the rest of the beet.

New here – loving your blog! (Also a Green Monster fan, though I’ve always called them Green Smoothies.)

Reply

Lisa June 2, 2012 at 4:19 pm

Is their a substitite i can use for the coconut in tge dressing? Wpuld luv to make this

Reply

Angela (Oh She Glows) June 4, 2012 at 8:07 am

hmm not that I have tried out personally. I hesitate to say anything in case it doesn’t work. You might be able to get away with using more avocado and a touch of almond milk to thin out as desired.

Reply

Laura June 12, 2012 at 3:18 pm

Yay! I just made this salad… I have been wanting to try it ever since you posted it but the first week I had it on my mind, I ended up eating all my beets before I could make them into a salad! Thanks for the dressing recipe…it tastes like ice cream! It’s fantastic!!!

Reply

Carole Hurley June 29, 2012 at 5:32 pm

Hi! Two of my grandsons and I picked beets this morning in our garden. I had roasted beets with other veggies, and not on the tinfoil, but I did it your way today. They turned out very good, and found out, I could peel them after being roasted!!! A lot easier than boiling them. Our boys really like the pickled beets the best, but maybe these will grow on them!!

Reply

Charlene Hanson July 13, 2012 at 12:41 pm

Ditto on cleaning beets, no matter whether they are raw or cooked. I use disposable gloves and am happy.

Reply

dee m September 3, 2012 at 11:01 pm

wow.. love the colorful palet appeal with this recipe! we are huge beet fans..that’s why we grow a 80 foot row of beets every garden season…. I blanch and peel, I find that I love doing the beets out of all the other veggies in the garden to be the easiest..haaaa I freeze my beets in slices, when thawed we roast them for eating and esp. for putting on our homemade gluten free pizzas… another favorite is sliced beets drizzled with balsamic vinegar, topped with goat milk cheese or feta cheese.. I made pickled beets to can for over 30 yrs, but after making them with the balsamic vinegar a couple years back, I stopped canning them. we love roasted beets with roasted brussel sprouts, they compliment each other. looks like I will be visiting your site more often then not. looking forward to more recipes and checking out your past recipes. yummo. :) p.s. fresh beets will stay fresh for quite a long time washed, dried and put in a gallon ziploc bag in the frig. .. they will stay nice and crispy..I like to put a dry paper towel in the bag to absorb any moisture. :)

Reply

Robin September 4, 2012 at 2:17 pm

Is coconut cream still considered vegan? I saw a recipe for coconut cream and it had milk or cream in the ingredients. Your directions only say top of the can….. Top of what can? I do have some light coconut milk in my pantry right now and have never used coconut milk or water before. Could you please elaborate on this part of the instructions? Thanks so much! I am excited to try this and I love Beets!

Reply

Angela (Oh She Glows) September 4, 2012 at 5:58 pm

Hey Robin – yup it’s vegan, at least what I use is. I’ve never seen it non-vegan before. this post might be helpful for you to see it in full effect http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

Reply

Rhona July 18, 2013 at 2:12 pm

This dressing is insanely delicious. I just got done making it for the salad, and I did add the zest of one lime, some salt, and as the sweetener, some of the “juice” from the can of coconut creme. I cannot wait to put it all together.

Reply

Leave a Comment

Previous post:

Next post: