Beet Salad – OC Gym, Bend, Oregon

Beet Salad – Roasted

Courtesy of nutrition coach Jules.


Beets, Green or salad mix, Olive oil, Salt, Pepper, Balsmic Vinegar, Maple Syrup, Honey

  • #1 roast the beets: Pre-heat oven to 375 degrees Fahrenheit. Wash then cut beets into equal size pieces, roughly 1 inch thick, and spread out on the bottom of a baking dish. Lightly toss beets in olive oil, salt and pepper. Cover baking dish with aluminum foil and roast for 20 minutes in pre-heated oven. Remove the foil and check for tenderness with a fork (should be able to puncture with a fork); remove from oven if at desired firmness, or continue to roast without foil for 5-10 more minutes.
  • NOTE: you can have just the warm roasted beets as a side dish to any meal!
  • #2 prepare the dressing: Combine the balsamic vinegar and maple syrup or honey in a jar or small bowl and whisk together.
  • #3 make the salad: Place 1-2 handfuls of greens onto a plate. Scoop ¼ cup roasted beets onto the greens. Sprinkle with cheese and nuts or seeds. Drizzle balsamic vinegar dressing over salad.

Beet Salad is a great way to get some different colors into your diet. Here are a few other recipes and nutrition articles: Why do I need a nutrition coach? Fix your nutrition! Sweet Potato Skillet, Steak Fajitas

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