Beet & Basil Salad
Prep time
Cook time
Total time
Fresh beets are awesome by themselves, but even better in this tasty dressing.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 4
Spicy Citrus Dressing
  • Juice of 1 lemon
  • 1 tsp. lemon zest (about 1 lemon)
  • 1 small clove garlic, smashed and minced
  • 2 tsp. brown sugar (or honey)
  • ½ tsp. cumin
  • ¼ tsp. kosher salt
  • Few grinds of black pepper
  • ⅓ c. olive oil (or other mild oil)
  • ~1 lb. fresh beets
  • 2 Tb. olive oil
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • Handful fresh basil, chiffonade (thinly sliced)
  • 3-4 green onions, thinly sliced (or red onion, chopped)
  • ¼ c. toasted nuts (walnuts, pistachios, almonds) - optional
  1. Heat oven to 350 degrees.
  2. Wash beets; remove stems and roots; cut into quarters or halves (depending on how large they are) then place in a baking dish in one layer. Sprinkle with olive oil, salt and pepper and toss to combine; cover with foil and place in oven for about 40-50 minutes (until fork done).
  3. Allow to cool; peel and dice each piece then place into a large mixing bowl. Refrigerate 20-30 minutes to cool them down.
  4. Once cool, add dressing to the beets, a little at a time until you achieve desired amount (use any extra for another salad, another day).
  5. When combined, add green onions, basil and nuts (if using) and toss lightly (this minimizes the bright greens from getting coated in too much beet color).
Recipe by My Delicious Blog at