Side Dish

Roasted Beet Salad with Raspberry Vinaigrette

Name: Roasted Beet Salad with Raspberry Vinaigrette
Total time: 45 min
Yield: 6 servings
Ingredients: 8 beets (about 2 1/2 pounds); 1/8 teaspoon freshly ground black pepper; 1/2 cup coarsely chopped celery; 2 1/2 teaspoons extravirgin olive oil; 1 tablespoon honey; 2 tablespoons raspberry vinegar; 1/2 cup coarsely chopped red onion; 1/4 teaspoon salt

7 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$1.24

Photo coming soon

Roasted Beet Salad with Raspberry Vinaigrette is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One serving contains 114 calories, 3g of protein, and 2g of fat. This recipe serves 6. For $1.24 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals.

Gluten Free Dairy Free Vegetarian Primal Paleo Side Dish Onions

Ingredients:

For 6 servings

Method:

1
Preheat oven to 42
2
Leave root and 1 inch of stem on the beets; scrub with a brush.
3
Place beets on a foil-lined baking sheet.
4
Bake at 425 for 45 minutes or until tender; cool. Trim off beet roots, and rub off skins. Coarsely chop beets.
5
Combine beets, onion, and celery in a large bowl.
6
Combine vinegar and remaining ingredients.
7
Pour over beet mixture; toss gently to coat.
8
Serve at room temperature or chilled.