Recipe: Roasted Beet & Dandelion Salad

Beets are an excellent source of many vitamin and minerals, including folic acid, potassium and vitamin C.  When shopping for beets, choose small to medium sized roots that are a deep and rich color. The quality of the greens do not necessarily reflect the quality of the root, but if you are going to eat the very nutritious greens be sure to choose ones that are a vibrant green.
If poor childhood memories of canned beets have prevented you from making this delicious root part of your diet, maybe it’s time you try beets in a new fashion. You will find that they are sweet and have a great bite, if cooked only slightly.  This recipe pairs beets with high nutritious spinach and dandelion greens!
  1. 4 large beets, scrubbed, peeled and diced
  2. 1 bunch of dandelion greens, washed and chopped into bite size pieces
  3. 2 cups spinach
  4. 1/3 cup pumpkin seeds
  5. 1/4 cup avocado oil
  6. 2 TBSP white balsamic vinegar
  7. 2 oz goat cheese (optional)

  1. Preheat oven to 450°F. Place beets in a medium dish. Drizzle 1 TBSP olive oil over them. Bake for 1 hours or until they are tender when pierced with a knife.
  2. In a large bowl, which together remaining olive oil and vinegar.
  3. When beets have cooled to touch, toss with spinach, dandelion greens, pumpkin seeds and dressing.
  4. Dish onto plates and add a few dabs of goat cheese.
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About The Author

Dr. Jolene Brighten

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Dr. Jolene Brighten is a licensed Functional Medicine Naturopathic Doctor, best selling author, speaker, and mother. Dr. Brighten specializes in women’s health, from fertility to postpartum care, adrenal and thyroid support, autoimmune conditions, and digestive disorders. In her patient centered practice, Dr. Brighten thrives on navigating the space between conventional and alternative medicine, all while working with patients to help them achieve optimum balance, health, and happiness.