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Roasted Beetroot Salad with Strawberry Ginger Dressing

A vibrant and nutritious salad featuring roasted beetroots and a sweet-spicy strawberry ginger dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Beetroot
  • 4 medium beetroots, trimmed
  • A drizzle of olive oil
  • Salt and pepper to taste
For the Strawberry Ginger Dressing
  • 1 cup fresh strawberries, hulled
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey (or maple syrup for a vegan option)
  • Salt and pepper, to taste
For the Salad Assembly
  • 5 cups mixed greens (like arugula, spinach, or spring mix)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup walnuts, toasted (optional)
  • A handful of fresh mint leaves for garnish

Method
 

Roasting the Beetroots
  1. Preheat your oven to 400°F (200°C). Wrap each beetroot in aluminum foil, sprinkle with a bit of olive oil, salt, and pepper, and place them on a baking sheet.
  2. Roast those beauties for about 45 to 60 minutes, or until they are tender (a fork should glide right through). Let them cool before peeling away their skins.
Making the Dressing
  1. In a food processor, combine the hulled strawberries, minced ginger, apple cider vinegar, and honey. Blend until smooth, then season with a pinch of salt and pepper.
Assembling the Salad
  1. Once your roasted beetroot has cooled, slice them into wedges.
  2. In a large bowl, toss the mixed greens with the sliced beets, crumbled feta, and walnuts if using.
  3. Drizzle the strawberry ginger dressing over the top and sprinkle some fresh mint leaves for garnish.
Serving
  1. Plate the salad and enjoy your colorful creation!

Notes

You can roast extra beets for meal prep; they keep well in the fridge for up to a week. Double the dressing recipe if you love dressing!