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Summer Beetroot Salad with Berries and Balsamic

If you are haven’t heard the buzz yet – beetroots are rockstars! Not only are they gorgeous – pigmented in brilliant shades of red, purple and yellow, a sign that they deliver powerful phytonutrients to the cells of your beautiful body, but they are also known as a ‘functional food’ which means that they offer health benefits that boost your well-being beyond just providing nutrients and calories for energy. Beets are a natural source of nitrates that promote the nitric oxide in your body, helping to lower blood pressure and counteract oxidative stress and inflammation by acting as a vasodilator, relaxing the smooth muscle of your blood vessels. They are packed with polyphenols, ascorbic acid, carotenoids, flavonoids and phytonutrients called betalains. I am an advocate of eating whole foods since many of the compounds you need to boost benefits are assisted by other nutrients naturally packaged in that food. The vitamin C and polyphenols found in beets may enhance their “functional” effects, since reactions between nitrate, vitamin C and polyphenols work to generate nitric oxide in the stomach before being absorbed into the blood and muscle tissues.




40 mins
  • 2 medium beet roots scrubbed clean and diced into ¾ -inch cubes
  • 2 cups Watercress, Arugula or Spinach
  • ½ cup shredded carrots
  • ½ cup blackberries, raspberries or blueberries
  • 1 -2 tbsp unsalted roasted pumpkin seeds
  • 1-2 tbsp pecans or other nuts
  • ¼ cup goat cheese – crumbled
  • ½ tbsp organic cold pressed virgin olive oil



  1. Preheat oven to 400° F. Line a baking pan with parchment paper if you want an easy clean up. Place the beets onto the pan and toss with olive oil and a touch of salt. When the oven is heated baked the beets for 25-30 minutes, turning the beets halfway through to cook evenly. Remove from oven when tender and let cool.
  2. Rinse and clean your veggies and berries.
  3. In a bowl over your selected greens arrange the beets, shredded carrots, berries, and goat cheese. Sprinkle with seeds and nuts.
  4. Drizzle with dressing.


Balsamic Dressing

  • 2 tbsp organic cold pressed virgin olive oil or avocado oil
  • ½ tbsp champagne vinegar
  • ½ tbsp balsamic vinegar
  • 1 – 2 tsp chopped “fresh” herbs – thyme, rosemary, dill or mint (choose your favorite and be as generous as you want)
  • Himalayan sea salt

Combine all ingredients and blend.

If don’t have time to roast the beets, try Love Beets. I use them all the time. Or roast the beets ahead of time and store in the fridge.


Make it a meal – add 1 cup cooked quinoa, chickpeas or diced chicken.