Roasted Beet and Pepper Salad

Recipe by Delilah’s Farm for The FruitGuys

3 medium beets; trimmed, peeled, and cut into quarters
1/2 medium onion, cut into 1/2-inch thick rings
2 peppers, seeds removed and cut lengthwise into 1-inch thick strips
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon Dijon mustard


  • Preheat oven to 425 °F.
  • Toss beets, peppers and onions with olive oil, salt and pepper.
  • Place beets on a rimmed baking sheet lined with foil. Roast 25 minutes.
  • Add onions and peppers to baking sheet and continue to roast until they’re caramelized and beets are fork tender, about 20 minutes.
  • Meanwhile whisk together the rest of the ingredients.
  • Toss dressing with warm vegetables.
  • Serve alone or with hearty salad greens.

Serves 2–4. Prep time, 15 minutes; cook time, 45 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.