Roasted Beet Salad
This post contains affiliate links. For more information, read my privacy policy.
I love beets… prepared in specific ways. Glazed in honey and dropped into a salad. Pickled and plopped on a burger. And now, this Roasted Beet Salad puts my roasted beets recipe to new and exciting use, combining healthy, oven-roasted beets with an herb-seasoned mayonnaise dressing that adds a nice depth of flavor. Enjoy!
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Roasted Beet Salad
This Roasted Beet Salad combines healthy beets with an herb-seasoned mayonnaise dressing that adds a nice depth of flavor. Enjoy!
Equipment
Ingredients
- 4 medium roasted beets cubed
- 1/2 cup mayonnaise
- 2 teaspoons dried parsley
- 1 teaspoon apple cider vinegar
- 1 teaspoon horseradish
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon sea salt
- 1/8 ground black pepper
Instructions
- Combine all ingredients in a mixing bowl and chill for at least 30 minutes before serving.