Roasted Beet Salad

This is the pic that got all this started! We love salad and enjoy quite a variety, my joke was when I got married that I didn’t know how to cook, but could make a mean salad!

As with most of our salads, they are open to interpretation… Taste and adjust according to what you like…


Ingredients :

Roasted beets (See recipe below) or use your favorite brand–sliced.

Spring mix lettuce

Red onion-very thinly sliced

Blue cheese crumbles

Toasted walnuts-rough chopped (See note)

Sprinkle of Thyme (fresh or dried)

S & P (freshly ground preferred)

Drizzle with balsamic vinegar and Extra virgin olive oil.

Oven Roasted Beets

4 medium beets

▪︎Preheat oven to 400° with rack in the middle. Line sheet pan with foil.

▪︎Cut off leafy parts, leaving about an inch. Wash and scrub well.

▪︎Loosely wrap each beet in foil, place on baking sheet.

▪︎Roast about an hour until a skewer slides easily in without resistance. Less time if they are smaller.

▪︎Let cool about 20 minutes. Trim the stem and root ends. Rub off the skins with a paper towel, (while wearing food prep gloves–they REALLY stain) The skins should come off easily, if not, you can use a peeler.

▪︎Cut into quarters and slice.

These can be refrigerated in an airtight container for about a week. They also freeze well.


Toasting nuts brings out the flavor, adding depth, with less raw nut taste. It’s so easy!

We just threw a handful of whole walnuts in a skillet, over medium-low heat, stir and toss frequently. Once you detect a nutty aroma…which happens fairly quick…they’re done. Take them off the heat. Let cool and chop.