Roasted Beet Salad with Honey Tarragon Dressing


I knew I would be excited and inspired by my trip back to the South. There are so many delicious foods here, and unfortunately, the cuisine can indeed be very unhealthy. BUT it can also be transformed. And here is a great example. Here is a beautiful beet dish that is wholly Southern-feeling, but healthy and fresh. Enjoy


  • 5 medium red beets
  • 1/2 cup white wine
  • 4 cloves of garlic, pressed or smashed
  • 2 tablespoons liquid aminos
  • 8 sprigs fresh thyme
  • 2 Tablespoons olive oil
  • 4 cups lettuce
  • lightly toasted walnuts
  • Honey Tarragon Dressing (located in salad section of recipe bank)
  • himalayan salt and pepper to taste


  • baking dish


  1. Preheat oven to 350 degrees
  2. Scrub the beets and trim the stem and bloom ends of the beets. Place them in a casserole dish with the wine, garlic, thyme, aminos and olive oil.
  3. Cover the dish tightly with aluminum foil and bake for 1 hour and 30 minutes.
  4. Allow the beets to cool completely and the pull the skins from the beets. They will come right off the beets. Slice the beets and discard the cooking liquid.
  5. Proportion the beets and salad on each plate. Sprinkle with walnuts and drizzle the honey tarragon dressing over the beets.


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