Nutrient-Packed Savory Roasted Beet Salad

You’re seriously losing out on salads if you don’t include beets in them. The nutrient-rich superfood with vibrant colors gives every dish a zesty flavor boost.

Goat cheese, barley, eggs, and a root vegetable are all included in this recipe for beet salad along with a homemade dressing.

There is no drab desk salad here; it is brimming with taste and texture.

Additionally, because it is prepared in mason jars, this salad can stay fresh for up to three days in the refrigerator, which is great news if you believe in meal preparation.

Your salad won’t go soggy before you eat it if you pack it in a mason jar.

The lettuce will stay crisp and fresh until you’re ready to eat it if heavier ingredients—in this case, beets at the bottom of the Mason jar, followed by lighter ingredients like arugula are used.

AuthorSilvia lemon
Preparation Time07 minutes
Cooking Duration10 minutes
Total Time17 minutes
CategoryLunch     
Calories302
Protein14g
Servings4
CuisineAmerican
DietVeg

Ingredients

  • 6 Tbsp buttermilk
  • 3 Tbsp light mayonnaise
  • 1 cup cooked barley or farro
  • 3 Tbsp chopped fresh chives or green onions
  • 1 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1 5-oz package of baby arugula
  • 1/8 tsp black pepper
  • 1/4 cup chopped walnuts, toasted
  • 2 8-oz packages of refrigerated cooked whole baby beets, drained and cut into bite-size pieces
  • 4 hard-cooked eggs, halved and sliced
  • 2 oz goat cheese, crumbled

(Make another Recipe – Healthy Vegetarian Salad with Black Beans, Corn, Tomatoes, Avocado and Crispy Romaine)

How to make Savory Roasted Beet Salad

Buttermilk, mayonnaise, chives, lemon juice, salt, and pepper should all be combined in a small basin.

Until smooth, whisk.

Give each four-pint jar a beet.

Arugula, dressing, eggs, barley, goat cheese, and walnuts are added on top.

For up to three days, cover and chill.

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