Courtney’s baby beets salad

Blog Courtneys Baby Beets Salad
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serves 4


  • 1 small can whole baby beets
  • 1 head of broccoli
  • 1 dozen brussel sprouts
  • 1 red onion
  • 1 tlbsp olive oil
  • 1 tblsp maple syrup
  • optional: creamy goats cheese such as chervre


  1. Preheat oven to 200°C
  2. Line an oven tray with baking paper
  3. Thickly slice onion into rings
  4. Roughly slice brussel sprouts into rings of medium thickness
  5. Place onions and brussel sprouts onto baking tray
  6. Sprinkle with olive oil and maple syrup, stir
  7. Place in hot oven for about 30 minutes until onions have caramelized and brussel sprouts crispy on edges
  8. While vegetables are roasting, drain baby beets and slice into quarters
  9. Cut broccoli into small florets and steam/microwave until just cooked (about 2 minutes in the microwave, but you can do longer for softer vegetables)
  10. Once onions and brussel sprouts are done, take out of the oven and place in a bowl
  11. Stir in broccoli. Add baby beets on top
  12. Optional: crumb some creamy goats cheese on top
  13. Serve warm


Goes great as a side with chicken, steak or lasagna


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