roasted beet salad

This is delicious for any time of year.  In the summer, enjoy with grilled chicken. In the colder months, enjoy with a side of risotto!

** Recipe is for 2 servings**


8 fresh beets

feta cheese

2 heads of endive

Boston lettuce

red onion


1 cup cashews or pecans


lemon juice

light olive oil

red wine vinegar

Kosher salt

  • Scrub beets, and preheat oven to 400 degrees
  • Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil.
  • Bake beets for about and hour and a half, keep checking
  • Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied.
  • Wash and chop or tear lettuces. Chop onion into rings.
  • After beets are roasted, let them cool for about a half hour and peel off skin
  • Chop beets
  • Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta
  • Add dressing


1/2 cup good light olive oil

1/8 cup red wine vinegar

1 tablespoon honey

1 teaspoon lemon juice


  • Whisk ingredients together