*Instead of peeling and cutting the beets, you could roast them whole in the following way: 1) Wrap beets individually in aluminum foil and set on a baking sheet. 2) Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets. 3) Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast) 4) dice and toss with recipe ingredients. 5) Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Note on baking time:

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone!


  • 3 beets peeled & diced (about 3 cups)*
  • 1 TBS olive oil
  • ½ tsp sea salt
  • 1 TBS balsamic vinegar
  • 1 TBS honey (pure maple syrup for a vegan version)