Whole 30 Roasted Beet Salad with Basil-Herb Sauce

Total time1 hr 20 min

Prep time20 min

Cook time50 min

Whole 30 Roasted Beet Salad with Basil-Herb Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted beets

1 ½ lb beets (about 4 medium), scrubbed and trimmed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
1 tbsp olive oil
¼ tsp salt

For the basil-herb sauce

2 cups fresh basil leaves, packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup olive oil
2 tbsp apple cider vinegar
½ tsp salt
¼ tsp ground ginger

For the salad

5 oz arugula or mixed greens
¼ cup thinly sliced red onion
1 tbsp fresh lemon juice
1 tbsp olive oil

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
2
Roast the beets for 45–55 minutes, until a paring knife slides into the center of the largest beet with no resistance. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!