Beet Almond Salad

Beet Almond Salad | Wheat-Free Meat-Free

This recipe takes a little forethought since the beets are roasted. But once that’s done, it’s a snap to put together.

Beet Almond Salad

  • 2 small beets
  • balsamic vinegar
  • walnut oil
  • zest of one small orange
  • 1/4 cup almonds, roughly chopped
  • freshly cracked pepper
  • sea salt
  1. Preheat oven to 400 degrees. Scrub the beets well to remove dirt; there is no need to dry them. Wrap the beets in aluminum foil. (You can wrap them together.) Roast for 1 hour and 15 minutes. Remove from the oven and allow to cool.
  2. Cut the top and bottom off of the beets. Slice into discs, slice each disc into sticks, then slice the sticks in half.
  3. In a bowl, mix the beets with the orange zest, a splash of oil, and a splash of vinegar. Add a pinch of salt and some pepper and toss well. Divide between four plates and serve topped with the chopped almonds.

Serves 4

Take care when unwrapping the beets. There will be juice, and it stains. I’d advise you to unwrap them over the cutting board you’ll be using.

I know the proportions for the dressing are a bit vague. I figured I’d leave it open-ended, and people can add as much or as little as they like. My salad had more like a drizzle of oil and a couple glugs of vinegar. I’m quite sure other people would find that too strong. So like you’ve heard many times before, adjust to taste.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. What a lovely recipe, I love beets, but have never had them in this way.

  2. Hi Emilia! So honored to have you stop by.

    Per a recent Mark Bittman article I was trying to avoid the beet and goat cheese combo. I thought this worked pretty well, although I must admit I originally intended to put crunchy browned shallots on top. There’s always next time. :)

  3. There is nothing like roasted beets – once I discovered them, there was no going back. Thanks for posting this!


  4. Hi Ellen,

    I’m fairly new to roasted beets, and they sure are great. I’d eat them plain, but that wouldn’t be much of a blog post.

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