Roasted Beets & Greens Salad

Prep Time: 10 minutes
Total Time: 1 hour 15 minutes
Makes: 8


  1. 2 bunches beets with leafy green tops (2 lb/1 kg)
  2. 3 tbsp (45 mL) canola oil, divided
  3. 3 tbsp (45 mL) apple cider vinegar
  4. 4 tsp (20 mL) Sensations by Compliments Whole Grain Dijon Mustard
  5. 1 tbsp (15 mL) maple syrup
  6. 1/2 tsp (2 mL) each salt and pepper


  1. Preheat oven to 200°C (400°F). Slice off beet greens; set aside.
  2. Peel and chop beets into bite-sized pieces. Toss with 1 tbsp (15 mL) oil. Transfer to foil-lined baking sheet. Roast 40 to 45 min., or until tender.
  3. Chop beet greens into bite-sized pieces. Toss with remaining oil, vinegar, mustard, maple syrup, salt and pepper.
  4. While roasted beets are still hot, toss with beet greens to slightly wilt the leaves. Serve immediately.
Look for bunch beets with bright, green leafy tops.