Simple Beet Salad

Recipe by Rebecca Dienner for The FruitGuys

Beets, 2–3 large or 4–6 small, trimmed and well cleaned
1/2 cup onion, thinly sliced (yellow, white, red, or green)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Optional additions: Sliced orange, tangerine, or grapefruit; sliced avocado; fresh chopped herbs; toasted walnuts or pine nuts; and/or serve on a small bed of tender greens


  • Preheat oven to 375 °F.
  • Wrap each beet in tinfoil and place on a baking sheet.
  • Roast for about 50–60 minutes (start checking at 30 minutes).
  •  Beets are done when a fork can be very easily inserted into them.
  • Once cooked, open foil, and let beets cool enough to handle.
  • The thick outer skin should slide off fairly easily by squeezing with your hands.
  • Slice beets in half, then into bite size wedges.
  •  Toss with oil, lemon juice, onions, salt, and pepper, and include any additions. Serve salad warm or chilled.

Serves 2–4 as a side salad. Prep time, 10 minutes; cook time, 50–60 minutes.

Share this post

Magazine Search

Sign up for our monthly newsletter


Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015

More recent articles:

Flu prevention starts with three simple words: Wash your hands.
October 6, 2015
How to turn out a gourmet meal without leaving your desk
September 23, 2015
Delicious figs bring summer’s sweetness to fall
September 20, 2015
How farming became a second career for the owners of Bear Track Farm
September 18, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Grantee farms progress on solar, soil, and pleasing pollinators
September 9, 2015
Why your workplace needs a professional organizer
August 31, 2015
Getting ready for the marathon should be half the fun
August 25, 2015
Simple lunch solutions for office kitchens
August 25, 2015

About Us

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.