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This easy and nutrient-dense salad is un-BEET-able!



  • 4 beets, greens removed
  • 2 tablespoons mustard
  • 1 tablespoon vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 4 cups lettuce

Nutrition Facts

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  1. Preheat oven to 400°F.
  2. Place beets on large square of foil. Close up foil tightly. Place on baking sheet.
  3. Roast beets for one hour or until beets are tender.
  4. Let cool slightly and remove beets from foil.
  5. Rub off beet skins with a paper towel. Slice the beets.
  6. In a large bowl, mix together the mustard, vinegar, oil and sugar.
  7. Add beets to bowl. Stir gently.
  8. Serve over the lettuce and enjoy!
  9. Refrigerate leftovers.