Baby Beet Salad

This recipe is all about celebrating the natural sweetness and vibrant colors of these little powerhouses. Dive into a bowl of wholesome goodness as baby beets take center stage,in this delightful dish. From earthy reds to golden yellows, their flavors are perfectly complemented by a drizzle of balsamic glaze for a touch of sweetness.

Whether you’re a seasoned chef or a kitchen novice, this recipe is a breeze to whip up and perfect for a nutritious, flavorful meal. Your taste buds will thank you!


  • 16 baby beets, stems trimmed
  • 1 cup mixed baby greens
  • extra virgin olive oil
  • salt and pepper


  1. Preheat oven to 375 degrees F.
  2. Wrap the beets individually in foil and roast in the middle rack of the oven until tender, 30 to 40 minutes.Β 
  3. Remove from the oven and let them rest in the foil for 15 minutes. Carefully open the foil, being cautious of steam.
  4. Cut off the stems and peel.Β 
  5. Cut them in halves or quarters and arrange over greens.Β 
  6. Drizzle olive oil over salad and season with salt and pepper. Best served at room temperature.