Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Maple Roasted Beet Salad

Serves 4.

Written by
Maple Roasted Beet Salad
While this may seem like just another simple salad, I assure you that the combination of warm beets, creamy avocado, and zippy grapefruit will have you coming back for seconds. Maple syrup does double duty in this recipe as a glaze for the beets and as a balancing sweet element in the vinaigrette. [callout]

Tips

  • For a more substantial meal, serve this alongside a piece of pan-seared salmon or tofu.
  • Za’atar is an eastern Mediterranean seasoning blend used for everything from grilling to garnishing. There are many variations of za’atar, but a few key components are thyme, sesame seeds, sumac, and sea salt.
[/callout]

Ingredients

  • 4 medium red beets, peeled and each sliced into 8 wedges
  • 1 Tbsp (15 mL) grapeseed oil
  • 1/2 tsp (2 mL) salt, divided
  • 4 Tbsp (60 mL) maple syrup, divided
  • 1 Tbsp (15 mL) zaíatar
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 3 Tbsp (45 mL) lemon juice
  • 1/2 tsp (2 mL) lemon zest
  • 6 cups (1.5 L) baby greens, such as arugula or spinach
  • 2 red grapefruits, peeled and segmented
  • 2 avocados, peeled, pit discarded, and sliced
  • 1/4 cup (60 mL) toasted pistachios

Nutrition

Per serving:

  • calories 495
  • protein 7g
  • fat 36g
    • saturated fat 5g
    • trans fat 0g
  • carbohydrates 44g
    • sugars 20g
    • fibre 12g
  • sodium 429mg

Directions

01
Place rimmed baking tray in oven before turning oven on to preheat at 400 F (200 C).
02
In medium bowl, toss together beet wedges with oil and 1/4 tsp (1 mL) salt. Tumble onto warmed baking tray and arrange in single layer. Roast until crisp tender, about 10 to 15 minutes, depending on the size of beet wedges. Drizzle 2 Tbsp (30 mL) maple syrup over beets and toss to coat. Return to oven and roast for another 5 minutes. Remove beets from oven, sprinkle zau2019atar over warm beets, and toss to coat.
03
In small bowl, whisk together olive oil, lemon juice, lemon zest, remaining 2 Tbsp (30 mL) maple syrup, and remaining 1/4 tsp (1 mL) salt until well combined.
04
When ready to serve, divide greens among serving plates. Top with roasted beets, grapefruit segments, and avocado. Drizzle each serving with dressing and garnish with toasted pistachios.

READ THIS NEXT