Beet Salad

Serves 2, but can be easily multiplied


For Roasted Beets

  • 2 red beets
  • 1-2 tbsp olive oil
  • salt & pepper

For Beet Salad

  • 2 beets, roasted, peeled & cubed (see above)
  • ΒΌ small red onion, diced
  • 1 tbsp julienned cilantro
  • 1 tbsp julienned parsley
  • 1 tsp fresh lime juice
  • 1-2 tsp Lyle's Golden Syrup
  • 1 tbsp olive oil
  • salt & pepper


To Roast Beets

  1. Preheat oven to 375º
  2. Scrub beets and place on a sheet tray. Drizzle with olive oil and sprinkle with salt & pepper
  3. Roast for 60-70 minutes, depending on the size of the beets, or until a knife can be easily inserted through. Rotate beets halfway through cooking
  4. Allow to cool in skins before peeling

Make Salad

  1. Toss all ingredients together in a small bowl. Serve immediately, or refrigerate and serve the next day