Beets contain betalains which provide antioxidant and anti-inflammatory support to the body, as well as assist in detoxification. Sunflower seeds are a source of protein, and contain phytochemicals, which are thought to help protect against heart disease, cancer, and high cholesterol. This is a dish you can feel good about eating!

Summer Roasted Beet Salad With Dijon Vinaigrette [Vegan]


Cooking Time




Roasted Beets

  • 4 beets, washed and greens removed
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon sea salt
  • 1/16 teaspoon white pepper (or a pinch)

Dijon Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 – 2 tablespoons fresh squeezed lemon juice, or juice of ½ a lemon
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 1/16 teaspoon white pepper
  • 4 Basil leaves, chiffonade (cut in strips)
  • 2 teaspoons parsley, fresh lightly chopped
  • 1 teaspoon raw sunflower seeds, shelled


  1. Preheat oven to 375 degrees F.
  2. In an oven safe baking dish with a lid, toss beats in olive oil, salt, and pepper. Cover and cook for 1 hour. (*Tip - If you don’t have a lid simply cover the baking dish with aluminum foil.)
  3. When the beets are done cooking, set them aside to cool slightly until they are able to handle. When cooled remove the peel, and cut into bite size chunks, about 1 inch.
  4. Meanwhile make the vinaigrette. In a very small sauté pan over medium heat, add 2 Tbsp. of olive oil. Add the minced garlic and cook for 2 minutes, until garlic is slightly golden. Remove from heat and set aside.
  5. In a medium size bowl, combine lemon juice, Dijon, salt, pepper, basil, parsley, and sunflower seeds. Add the sautéed garlic along with all of the olive oil from the pan. Whisk until well combined.
  6. If you have not already done so, peel and cut beets. Toss beats into the vinaigrette until everything is well coated.
  7. Serve and enjoy!