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Roast Beet Herb Salad

 | Published on 4/24/2019

Roasted Beet

Roast Beet Herb Salad

Lisa Plume (reprinted from 2013)


6-8 Beets – mixed colors if possible - sliced
3 Tbs olive oil
I large shallot – thinly sliced
Chopped Herbs - ¼ cup parsley - ¼ cup tarragon - ¼ cup chives
Zest of one orange
¼ cup chopped pistachios

Jelly Jar Vinaigrette:
¼ cup white wine vinegar
½-3/4 cup extra virgin olive oil
Dash of honey
Salt & Pepper



  1. Preheat the oven to 425 degrees.

    Line a baking sheet with parchment paper.

  2. Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-1/2″ thick rounds and place them in a small bowl.

  3. Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet, roasting in 

    the hot oven until the beets are fork tender, 10-15 minutes. 

    While beets are roasting, make dressing by adding all ingredients to a jar with a lid.  Shake vigorously to combine. 

    Once beets are cooled, add beets, shallots, herbs, orange zest and pistachios in a bowl.  Toss with dressing and serve immediately.