Sweet Dijon Roasted Beet Salad

The beets and Dijon mustard blend together to coat the greens in a delicious pink dressing.

The beets and Dijon mustard blend together to coat the greens in a delicious pink dressing.

Serving Size 2 1/2 cups
Servings Per Container 3

Nutrients Per Serving
Kalories 300


About a week ago, I received an abundance of beets. By abundance, I mean 10 lbs worth. Perhaps 20 lbs. It was A LOT! So I’ve been finding clever ways to add beets to just about everything I eat.
Have a chicken wrap? Top it with roasted beets!
Make some cupcakes? Add some beets!
Eat a salad? Mix in some beets!
Full disclosure: I am not fond of salads or greens. I rarely eat them, except when smothered by another flavor. I know they are remarkably good for you, but I don’t like ‘em! I was pleasantly surprised that the beet + Dijon dressing combo virtually eliminated the taste of the greens.
Sweet Dijon Dressing
I make my own version of honey mustard dressing because the store-bought variety is made with ingredients I would prefer not to consume, namely soybean oil and high fructose corn syrup. The dressing is so scrumptious, it deserved it’s own blog post. Check out my Sweet Dijon Dressing post for the recipe. [It only requires 3 ingredients!]
Roasted Beets
I usually roast veggies en masse. With only 3 steps, most veggies can be made delicious: [1] chop them, [2] add garlic, onions, and butter, then [3] roast them at 350° F for 30-60 minutes [until tender]. This was my go-to recipe when I was just learning how to prepare veggies and when I was trying numerous vegetables I’d never even heard of, let alone consumed. In fact, a roasted beets recipe was one of my first forays into recipe blogging- Roasted Garlic Beets with Sweet Onion. As it turns out, this is just an excellent way to prepare root vegetables.
Black Bean and Corn Salsa
I suspect even plain salsa would do the trick. The salsa adds flavor, while also thinning and spreading the sweet Dijon dressing.
I can’t explain why I get such a kick out of referring to salad greens as leaves. It’s just that every time I consume them, I feel a bit like a cow munching on grass. This feeling is especially overwhelming when there are no strong flavors to cover the greens. Did I mention I’m not the biggest fan of greens?
Returning to useful information, I used “Baby Kale Mix” which was a medley of baby kale, chard, and spinach. I suspect lovers of greens would be satisfied with just about any salad green mixture, so feel free to modify!
Sweet Dijon Roasted Beet Salad
A sweet mixture of Sweet Dijon Dressing, roasted beets, and beautiful greens.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For Roasted Beets
  1. 1.5 cups beets
  2. 1 small onion, chopped
  3. 2 tsp butter
  4. 1 tbsp garlic, minced
For Salad
  1. 6 cups baby kale [or any mix of greens]
  2. 3 tbsp Sweet Dijon Dressing
  3. 1/3 cup black bean and corn salsa
For Roasted Beets
  1. 1. Heat oven to 375° F.
  2. 2. Peel and chop beets; chop onions.
  3. 3. Mix beets, onions, butter, and garlic in casserole dish.
  4. 4. Cover casserole dish and bake for 30-60 minutes, until beets are tender.
For Salad
  1. 1. Mix greens, beets, salsa, and Sweet Dijon Dressing together; toss to coat.
  1. Serving Size 2 1/2 cups | 300 kcals
  2. 10g PRO | 10g Fat | 48g Carbs | 12g Fiber | 4g Sugar
  1. 1. Prepare the roasted beets in advance and save yourself a boat-load of time!
  2. 2. Go easy on the dressing! A little goes a LONG way. There is very little dressing required because it is so flavorful and the salsa helps spread it around.
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