• Karla, Cant believe you printed this recipe today. I just made it, but had a question. Do you chill the beets and onions or serve them warm. Also, it says to save the beet greens. What do you do with them?

    Hope all is well; hope to visit again soon!

    Janice Jarrett

    From Janice Jarrett
    July 15, 2014

  • Hello Janice, it is so great to hear from you. I serve the beets cold on this salad and the onions warm, it is entirely up to you and your personal preference. You can wash the beet greens and serve them in a salad.

    From Karla Williams
    July 16, 2014

Healthy Recipes: Roasted Beet Salad with Candied Pecans

Nothing is better than a fresh salad in the summertime. This H3 Healthy Kitchen Roasted Beet Salad with Candied Pecan is light, delicious and easy to make. Enjoy it with a tall glass of cool water to make this a healthy meal that will help you reach your weight loss and wellness goals.

Roasted Beet Salad Healthy Recipe

Roasted Beet Salad


2 cups Roasted Beets, golden and purple (2 each)

1 small Onion, sliced, caramelized

1 T Extra virgin olive oil

1 cup Arugula, fresh

2 T Candied pecans, chopped

2 T Citrus vinaigrette


  • Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour and 30 minutes. Cool for 15 minutes.
  • Peel beets then dice into 1-inch cubes. Place in a medium bowl. While beets are roasting, make salad dressing and set aside in refrigerator.
  • While beets are roasting, caramelize onion by adding 1 T. of olive oil to a heated non-stick pan.  Cook onions down for at least 20 minutes until golden brown.
  • To compose each salad, add 1/4 cup of each golden and purple beet onto a small salad plate.  The fresh arugula can be underneath or mixed within the beets.  Add 1 T caramelized onions, 2 chopped candied pecans (see recipe below) and 2 tsp of the Citrus vinaigrette. Enjoy!

Candied Pecans


1 cup pecans

3 T Sugar


  • To make candied pecans, heat oven to 300° F.
  • Spray baking sheet with cooking spray.
  • In small mixing bowl, add 1 cup pecans with 3 T of sugar.
  • Lay sugared pecans on baking sheet and bake until pecans are golden brown and sugar has caramelized (20-30 minutes).  Can be made 4 days in advance.


Servings: 4

Serving Size: 1 composed salad

Calories: 110 kcal

Fat: 6 grams

I hope that you enjoy this delicious salad, and continue to incorporate more healthy meals, healthy recipes and healthy habits into your life to live an all around healthy lifestyle.

What’s your all-time favorite summertime salad?

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