Simple Summer Beet Salad


  • Beet salad1 medium-sized beet
  • 2 cups lettuce or preferred green (spinach works well)
  • 1 avocado, sliced
  • 1 medium cucumber, sliced
  • 3 scallions/green onions, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/4 cup parsley, chopped
  • preferred dressing or juice from 1 lemon
  • salt and pepper to taste


  1. Preheat oven to 350 degrees. Place the beet in aluminum foil and place in oven for about 45 minutes, or until soft enough to be pricked with a fork.
  2. In the meantime, place all other ingredients (except for dressing) in a bowl and toss.
  3. Carefully remove the beet from the oven and let cool for a few minutes. Remove foil and peel the beet. The peel should come off very easily after it has been roasted. Slice the beet and add it to the bowl.
  4. Top with preferred dressing, or squeeze lemon juice over salad and toss well. Sprinkle with salt and pepper to taste.

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