Green Bean and Roasted Beets Balsamic Salad

This salad packs a healthy punch. A great lunch or dinner.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Course: Main Course, Salad
Cuisine: European
Keyword: Gluten Free, Main Course, Salad, Vegetarian
Servings: 4 Servings
Calories: 407kcal


For the salad:

  • 4 Beets
  • 1 tbsp Olive Oil
  • 230 grams Green Beans (Trimmed and Cut in Half)
  • 300 grams Cherry Tomatoes (Halved)
  • 1 Small Onion (Diced)
  • 60 grams Dried Cranberries
  • 60 grams Wild Rocket
  • 125 grams Mini Mozzarella Balls (Halved)
  • 35 grams Pine Nuts (Toasted)

For the dressing:

  • 3 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey
  • 2 tbsp Basil (Chopped)
  • ½ tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Pepper


  • Preheat oven to 400°F (200°C). Peel the beets and cut them into 1- 1 ½ inch chunks. Place them on a lined baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 35 minutes or until the beets are tender.
  • In the meantime, prepare the rest of the salad. Add all of the dressing ingredients to a bowl and mix well. Refrigerate until needed.
  • Bring a large pot of water to a boil and cook the green beans for 2-3 minutes, until tender-crisp, then transfer to a large serving bowl.
  • Combine green beans with tomatoes, beets, onion, cranberries, mozzarella and pine nuts. To serve, drizzle with the dressing and season with more salt and pepper to taste.



Calories: 407kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 439mg | Potassium: 739mg | Fiber: 7g | Sugar: 24g | Vitamin A: 1207IU | Vitamin C: 36mg | Calcium: 196mg | Iron: 3mg