Add these to any salad for a great boost of flavor and nutrition.  (And don’t forget to add raw beets or beet juice to the diet for heart health too)


  • For roasted beets

  • 2-4 beets, washed and dried
  • EVOO
  • sea salt, coriander, pepper

    For salad:

  • 1/2 cup parsley eaves, Italian
  • 1 cup arugula leaves
  • 1/4 cup basil leaves
  • 2 cups mixed greens
  • 1/2 teaspoon sea salt
  • 6 grinds each black pepper and coriander
  • zest of one lemon
  • As needed Arbequina oil to dress.


Lightly oil the dry beets with EVOO and season with the salt, pepper, and coriander. Place into roasting dish and cover. Bake 375ºF for 26-60 minutes, depending upon size. They should be fork tender. Cool to touch but not completely. Peel by rubbing off skin using a paper towel. Beets are easier to peel warm rather than cold. For this salad, chill beets after peeling. Slice or julienne depending on style you want at service.

For the salad: Combine greens (about 3 1/2 cups of any combination) in bowl. Season with salt, pepper, coriander and lemon zest. Toss gently to combine. Taste and adjust seasoning if needed. Plate up sliced roasted, chilled beets about 3 -5 slices per person; drizzle beets with orange or lemon EVOO. Place prepared salad greens on top of beets and serve.


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