Low Sodium Roasted Beet and Salmon Salad with Herb Vinaigrette

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Low Sodium Roasted Beet and Salmon Salad with Herb Vinaigrette

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Ingredients

4 servings

For the roasted beets

4 medium beets (about 1 ½ lb total), scrubbed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the vinaigrette

3 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp fresh ginger, finely grated
1 small garlic clove, finely minced
2 tbsp fresh parsley, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salmon

4 salmon fillets (about 5–6 oz each), skin-on
1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the salad

5 oz mixed salad greens
¼ cup fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap each beet individually in parchment paper and place on the baking sheet. Roast for 40–50 minutes, until a skewer or knife slides through the center with no resistance.
2
Remove the beets from the oven and let them cool for 10 minutes. Unwrap, then rub the skins off with a paper towel. Cut each beet into 6–8 wedges and set aside.

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