Vegan Roasted Beet & Pistachio Salad with a Lemon Basil Dressing



  • 2 medium size beets, peeled
  • 2 teaspoons olive oil for brushing
  • pinch of salt
  • 2 cups micro greens (or other similar greens)
  • 1 tablespoon pistachios



  • 1/4 cup loosely packed fresh basil leaves
  • 2 tablespoons olive oil
  • Juice from one small lemon
  • 1/4 teaspoon salt
  • 1 teaspoon agave


Start by preparing the beets. Wash and peel. Cut into wedges or slices (1/4 in thickness) Place on a lined baking sheet, spray with olive oil, (or mix with olive oil in a bowl). Sprinkle with a touch of sea salt.
Bake at 375F for 30-40 min. Remove from oven and let cool to room temperature before assembling the salad.

While the beets are baking, make the salad dressing.
Chop the fresh basil leaves into small pieces. Add juice from one lemon and the olive oil. Stir to combine. Add the agave nectar. Stir. Salt to taste.
Set aside to marinate. Make sure to stir right before adding to the greens.

To assemble the salad. Pile micro greens or other bite size greens on a plate. Add the roasted beets. Sprinkle with the dressing and top with pistachios.

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