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Roasted Beet and Almond Salad

Roasted Beet and Almond Salad

No need to get complicated to make a succulent treat of a salad.  With just a few colorful ingredients you can make a satisfying meal in a flash.  Prep the beets ahead of time and refrigerate until ready to eat. Try this roasted beet and almond salad and see how you salivate.

Prep time for beets: 10 minutes

Cooking time for beets: 35-40 minutes

Prep time for salad: 10 minutes


  • 1 cup roasted beets
  • 16 oz mixed greens
  • 4 oz unsalted almonds
  • 2 tbsp goat cheese
  • Balsamic vinegar to taste
  • 3 tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 ½ tsp fresh Thyme leaves minced
  • Salt and pepper to taste

Roasting the Beets:

  1. Preheat oven to 400 degrees
  2. Chop off top and bottom of 4 beets
  3. Peel with a vegetable peeler
  4. Cut beets into bite sized chunks
  5. Toss beets with 3 Tbsp olive oil, apple cider vinegar, thyme, salt, and pepper
  6. Place on cookie sheet
  7. Roast for 35-40 minutes

Making the Salad:

  1. Mix beets, greens, and almonds together
  2. Add goat cheese
  3. Top with balsamic vinegar, olive oil, salt and pepper to taste