Many people don’t realize that you can be eating roasted beets in under 30 minutes. If you cut them into small pieces, toss with olive oil and salt, and spread on a sheet pan – just like other vegetables – they’ll be cooked in about 22 to 24 minutes. (There is no need to peel – cooked beet skin is perfectly edible, I learned when I was working at Al Forno restaurant in Providence, R.I., years ago.)

While I often like to slice beets for quick-roasting, in this easy salad, I dice them for roasting. Once roasted, I combine them with fresh corn and halved Sungold tomatoes (or other sweet cherry tomatoes), add some chopped mint or other herb, and toss with a little of my citrus dressing. Super easy, delicious, vegetarian, and alpha-gal friendly, this little salad also keeps well in the fridge for a day or two. Feel free to try out other dressings or herbs or add a few slivered scallions.

This recipe makes a small amount – about enough for 2 to 3 side dish servings. But you can easily double everything. (If you roast two sheet pans of beets at the same time, rotate the sheet pans halfway through cooking.) You could also combine the salad with a cup or two of cooked grains, add a bit more dressing, and have a hearty lunch salad.

Serves 2 to 3

  • 12 ounces yellow and red beets (skin on but ends trimmed), cut into ¾ inch dice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Kosher salt
  • Kernels from 1 large ear corn
  • ½ cup (or a bit more) halved Sungold or other small, colorful cherry tomatoes
  • 2 teaspoons chopped or sliced mint or other fresh herb such as cilantro, parsley, or chives (or a combination)
  • Citrus Dressing (below)

 

1. Heat the oven to 425F. Line a heavy-duty rimmed baking sheet with parchment paper.

2. In a bowl or directly on the sheet pan, toss together the diced beets, the olive oil, and the ½ teaspoon kosher salt until the beets are well-coated. Spread the beets in one layer on the baking sheet and roast until tender, a bit shrunken, and lightly browned, about 22 to 24 minutes. If you like, you can stir and flip the beets a bit with a metal spatula halfway through cooking.

3. Transfer the beets to a bowl, add the fresh corn and Sungold or other cherry tomatoes. Add most of the herbs. Season with a pinch of salt and toss gently. Whisk the citrus dressing well and spoon a tablespoon or so over the salad. Toss, taste, and add more dressing and/or salt as needed. Serve garnished with remaining herbs.

 

Citrus Dressing

 

  • 1 tablespoon fresh lemon juice or Meyer lemon juice
  • 1 tablespoon fresh orange juice or blood orange juice
  • 2 teaspoons olive or grapeseed oil
  • 1 teaspoon citrus zest (from any citrus)
  • 1/2 teaspoon white balsamic vinegar
  • 1/2 teaspoon maple syrup or honey
  • Kosher salt

 

1. Combine the olive oil, citrus juices and zest, balsamic vinegar, maple syrup or honey, and a good pinch of kosher salt. Whisk well.