Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Proof that taste buds change over time? This roasted beet salad. I’ve never enjoyed beets until recently and now I cannot get enough. I blame most of my avoidance to the scarlet vegetable for having only previously eaten them canned or pickled, not always their finest moment. Roasting any vegetable immediately changes the flavor and beets are no exception. Sweet, caramelized beets shine in this easy salad. Want a heartier meal? Add some cannellini beans.
2-3 large beets, I used golden beets and appreciate their lighter flavor here but if you can’t find them, use red ones.
3 tbsp. blanched, sliced almonds
4 radishes, sliced thin
1 head romaine or butter lettuce, washed and torn into bite sized pieces
3 tbsp. cranberries
¼ cup olive oil
1/8 cup champagne vinegar
1 tbsp. Dijon mustard
1 lemon, zested and juiced
Preheat the oven to 400 degrees F. Clean the beets and toss with 1 tsp. oil, salt and pepper. Place on a roasting pan and cook for 25-30 minutes until done. The cooking time will depend on the size of your beets, when a fork can be stuck into the beet then it’s done.
Remove the beets from the oven, let cool for 10 minutes and remove the skin. Chop the beets and set aside.
Keep the oven on; add sliced almonds to a clean pan and toast for 4 minutes, making sure not to burn them. Remove from the oven and set aside.
Prepare the champagne vinaigrette by combing all the ingredients except the oil in a food processor, blender or bowl. Slowly add the oil until the mixture thickens.
Place the lettuce in a large bowl and toss with the dressing. Add the chopped beets, sliced radishes, toasted sliced almonds, and cranberries, season with salt and pepper to taste.
Serves 4, Per serving: 211 calories, 16 gram fat, 4g fiber
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