Roasted Beet Salad with Green Goddess Dressing
Make our delicious roasted beet salad with green goddess dressing! This gluten-free salad is made with fresh beets & non-dairy sour cream.
- more Italian parsley
- sea salt and pepper to taste
Preheat oven to 400 degrees. Peel gold beets and cut into ½ inch slices and add to a casserole dish. Add a small amount of olive oil (or use olive oil spray for quick and easy coverage). Toss the beets so they're well coated and spread evenly across the dish. Repeat for the red beets in their own separate casserole dish. Roast for 30-40 minutes or until the beets are tender.
Meanwhile, add all dressing ingredients to a food processor. Run the processor for 30 seconds or until the herbs are very finely chopped. Add the dressing to a small bowl and refrigerate.
Once the beets are cooked, remove them from the oven and add to two containers – one for each color. Refrigerate the beets to cool them down with no lid for about 20 minutes
Once the beets are cool, add beets to a plate arranging them carefully to avoid color bleed. If you need to rinse your hands after handling the red beets that's ok! Once you have a pretty pattern across the plates, add dollops of dressing across the salad, and garnish with fresh parsley, sea salt, and pepper.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 685g | Calories: 362kcal | Carbohydrates: 62g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 864mg | Potassium: 2044mg | Fiber: 17g | Sugar: 39g | Vitamin A: 1530IU | Vitamin C: 54mg | Calcium: 152mg | Iron: 6mg