Roasted Beet and Leeks Salad
Roasted Beet and Leeks Salad

Roasted Beets and Leeks Salad

April 11, 2016

Thanks to my Door to Door Organics delivery, I decided to experiment with fresh, organic beets and leeks. I roasted the ingredients to perfection, bringing out the right mixture of sweet and savory. So yum! Beets are a wonderful vegetable to add to your diet. They help fight inflammation and satisfy your sweet craving. Plus, the phytonutrients found in beets (which give beets their deep red color) may help to ward off cancer too!

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 4 servings


4-5 organic red beets (medium sized)

1 organic leek

2-3 garlic cloves

Olive oil drizzle

Salt and pepper


Preheat oven to 400 degrees F.

Prepare a baking sheet with foil. Grease pan with a little oil or nonstick cooking spray and set aside.

Peel beets (discard peels) and then cut them into cubed chunks. Add to a large mixing bowl.

Cut off ends of leek so only the white and light green parts are showing. Discard the ends of the leek. Slice leek in half lengthwise and then slice the half slices lengthwise again. Then cut the leeks into large chunks and separate all parts. Add to mixing bowl.

Chop garlic cloves into tiny pieces. Add to mixing bowl.

Drizzle mixture with olive oil and salt and pepper to taste. Mix well.

Place all ingredients in a single layer on the baking sheet and roast for about 25 minutes until beets are soft and leeks are just starting to brown (but not burn). Check pan every 10 minutes to ensure nothing gets overcooked and to mix ingredients often.

Allow beets to cool for 10 minutes before serving. The beet and leek salad tastes great warm or cold.

Top you beet and leek salad on chicken, fish or simply serve as a side salad dish.

Store leftovers in a sealed container in the fridge.