Roasted Beet Salad

imageThis recipe is an adaptation from a recipe that I got from Vegetarian Times years ago. I received a subscription from Vegetarian Times and got many great recipes from it. I owe my success at AIP to my years of being a vegetarian and knowing how to make phenomenal vegetarian and vegan dishes. After all AIP is really 3/4 vegan food. Until I started making this original recipe, I spent years trying to find a beet dish that I liked. This one I love and I have sparked the love of beets of several others through this recipe. People that say, “I don’t really like beets”, love this dish! I have adapted it over the years, especially since I became AIP.

Serves 4-6


2 bunches of beets, I like to mix golden and red beets (or 6 medium size beets), peeled and cubed

4 TB avacado oil or melted coconut oil

2 cloves of garlic, minced- Optional

5 sage leaves, chopped-  Optional

salt and pepper to taste

2 bunches of green onions, sliced

1 lemon, juiced


preheat oven to 400

Toss beets with oil, garlic, sage, salt and pepper.

Spread beets in single layer on baking sheet

Roast for 45 minutes, flip and stir beets every 15 minutes.



Meanwhile, add green onion and lemon juice to serving bowl.

When beets are done, allow to slightly cool and then fold them in gently with the green onions and lemon juice.






3 thoughts on “Roasted Beet Salad

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