Roasted Beetroot Salad


I usually think of beets in the fall and winter, but the roasted beetroot in the salad is so good. The addition of the fruit pairs well with it and makes it quite summery.

Peel the beets, lightly brush them with oil and spices and bake.

Combine everything together and top with your favorite oil & vinegar pairing. This is the pairing I used! Strawberry Balsamic Vinegar and Basil Olive Oil.

Roasted Beetroot Salad

An earthy, yet fruity salad
Course Salad
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1 Serving
Author Sareena's Food


  • 3 Small Beetroot
  • 1 Tblsp Extra Virgin Olive Oil
  • Pinch Salt & Pepper
  • 1 Mandarin Orange
  • 4 Cherries
  • 2 Cups Mixed Greens
  • 1/2 of a Cucumber thinly sliced
  • 5 Cherry Tomatoes
  • 1 Tblsp Strawberry Balsamic Vinegar
  • 1/2 Tblsp Basil Infused Olive Oil


  1. Preheat the oven to 425F/220C.
  2. Dice up the beetroot and brush with the extra virgin olive oil and sprinkle with salt & pepper.
  3. Bake for 20 - 25 minutes and then cool.
  4. Thinly slice the cucumber horizontally and then roll it up. Section the mandarin orange and halve the tomatoes and cherries.
  5. Combine everything in a bowl and top with strawberry balsamic vinegar and basil infused olive oil.

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