Roasted Beet Salad with Chili-Lime Vinaigrette

I am one of those people.  The Beet Haters. And like the cilantro-challenged and Team Hold-the-Mayo, I’ve chosen sides and stuck with it.  Despite near-weekly torture trials back in Philly, where we used to get beets in our CSA all season long, loathing remains. Try as I might, I just cannot stomach them. Regardless of color or cooking method, roasting, pickling, boiling, shredding, nothing can take away the beet-y taste of beets.

You’d think I would have learned, wouldn’t you?  And simply left that bunch of beets at the farmer’s market.  But no.  I am a glutton for punishment.  Their irresistible purple found its way into my grocery sack a week ago.  I couldn’t believe it either, so I hid them in my crisper bin.  But each time I reached for the carrots or a scallion or two, they stared back at me accusingly.  After pushing them aside for days, I actually felt bad for those beets.  What had they ever done to me?  Except taste bad?

Perhaps masking them with other flavors would help? And so I went on a quest for a beet-tastic recipe.  Something I hadn’t tried before.  I was looking for a way to use beets where beets featured prominently but weren’t the whole sha-bang.  I found today’s recipe on one of my favoritest of websites.  Nava Atlas’ Veg Kitchen.  Oooh how I love you, Nava!  You make even BEETS delicious!  It’s true!  Today’s salad will make even the staunchest of beet haters into a convert.  At least for this meal.

Here the beets are roasted.  The recipe calls for 2 medium beets, I only had tiny ones, so I used 6.  They’re scrubbed, then wrapped in aluminum foil.  After an hour in the oven, they’re peeled, then tossed with (get this) MANGO and ORANGE!  Set on a plate of crisp greens and sprinkled with almonds and an absolutely stellar chili-lime vinaigrette.  I couldn’t get enough!

So do I like beets?  No.  But I do like this recipe.  SO if you’re someone like me – a beet hater – try this.  Beets once a year won’t kill you.  And maybe, just maybe they contain some special vitamin you can’t get elsewhere.  Like a “magical purple B.”  I’m telling myself that anyway.


Adapted for a low sodium audience from Veg Kitchen with Nava Atlas.

Yields 4 servings.

SODIUM CONTENT: 25 mg per serving


2 medium beets
1 orange, peeled, seeded and cut into bite-sized pieces
1 mango, peeled, pitted and diced
3 c. fresh spring greens
1/3 c. almonds, toasted and coarsely chopped

3 T. freshly squeezed lime juice
1 T. apple cider vinegar
2 t. agave nectar
3 T. olive oil
1 t. Westbrae no salt added stoneground mustard, or equivalent
1 t. ground cumin
1/2 t. salt free chili powder


Preheat oven to 400 degrees.  Trim beets, then wash and wrap tightly in aluminum foil.  Place in oven and roast 1 hour.  Remove from oven and cool.  The skins should slip off – if not, gently peel them.  Cut the beets into bite-sized pieces.  (NOTE: Beets may be roasted a day ahead and kept wrapped and chilled in the refrigerator.)

Place beets in a bowl, add the diced orange and mango and toss well to combine; set aside.

In a small bowl, combine lime juice, cider vinegar, agave, olive oil, mustard, cumin and chili powder. Whisk until well combined.  (Makes about 1/3 cup of dressing, ample for salad plus leftovers.)

For salad, arrange greens on a platter or on individual plates. Top greens with diced beets, orange, mango and chopped nuts. Drizzle dressing on top and serve.

Print Friendly and PDF

This entry was posted in Salads and Dressings, Vegan or Vegan Adaptable, Vegetarian and tagged , , . Bookmark the permalink.

8 Responses to Roasted Beet Salad with Chili-Lime Vinaigrette

  1. Gina says:

    It took me a while to come around to beets, but now I look forward to trying them different ways, this is perfect for summer.

  2. Sorry, but beets are wonderful. I’d never had them until four or five years ago, but now I haven’t had one I haven’t loved. They taste like the EARTH. Except sweeter!

  3. Hmm…
    I seem to be one of the rare ‘beet neutral’ breed. For the most part. This does look very tasty, though, Dishy!
    Did you save some juice to make any anthotypes?!

  4. Megan says:

    Beautiful photo on the top – great-. I for one, love beets. And I happened to be eating them for lunch today as I boiled about 10 of them last night. I really like most things, mayo and cilantro included.. but your post is adorable, made me smile and smile again as those purple beets made it into your shopping bag! Have a bit of wine and let the beets go down a little more easily! – MEgan

  5. shambo says:

    You are too funny for words. I can’t believe you were (or still are) a beet hater. I really enjoy beets, especially roasted. I buy them all the time at the farmers market and roast them whole & unpeeled in olive oil. But many times after peeling them, I drizzle them with orange infused olive oil. There is something really good about the combination of beets & orange, so I bet your salad is wonderful. The dressing sounds great too.

  6. Natalie says:

    I’m not a beet lover either but I love the colour. I made a beet & feta souffle that was bright pink, I loved it. And I’m sure this dressing would make anything taste good!!

  7. ping says:

    Hey! I’m so glad you tagged me on foodbuzz. I love your site! You have some really, really gorgeous pics! This first one really got my attention! Who knew a bunch of stalks could look so colorful and breathtaking! Oh, I doubt I’ll have a problem with this recipe … I looove beets … well, roasted, not raw, eck.

  8. Christy says:

    Hooray for the warm response! If this recipe makes a beet lover (or tolerate-r) out of another hater, then I have done my job. LOL

    Thanks for the sweet comments, all!

Leave a Reply

Your email address will not be published. Required fields are marked *