Roasted Beet and Berry Salad

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


A light, refreshing summer salad with roasted beets, seasonal berries, greens and a strawberry balsamic poppy seed dressing. Perfect as a side dish or light lunch!




  • 1 beet, peeled and sliced into wedges
  • 1 yellow beet, peeled and sliced into wedges
  • 1 tbsp olive oil
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 3-4 radishes, sliced thinly
  • 1/2 cup pistachios
  • 5 cups spinach or baby kale
  • Optional: 1 cup microgreens

Strawberry Balsamic Poppy Seed Dressing:

  • 3 tbsp extra-virgin olive oil
  • 1/2 cup fresh strawberries, diced
  • 1 ½ tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tbsp poppy seeds


  1. Preheat oven to 400˚F and line a baking sheet with parchment paper.
  2. Wash, peel, and slice beets into wedges. (Be careful with the red beets - they stain easily!) Toss the beets in 1 tbsp olive oil and a sprinkle of salt and pepper. If you don't want the colors to bleed into one another, place them on separate ends of the tray.
  3. Roast for 25-30 minutes, until fork tender and slightly caramelized around the edges.
  4. In a small blender or food processor, blend olive oil, strawberries, balsamic vinegar, maple syrup, salt, and pepper. Whisk in poppy seeds.
  5. Toss greens with a few tablespoons of dressing. Toss in berries, radishes, pistachios and beets. Serve with more dressing.


No poppy seeds? The dressing still tastes great without them.

Keywords: roasted beet salad