Beets are a starchy root vegetable that become very sweet when roasted. I’ve paired them with raw walnuts, which are high in anti-inflammatory fats, and goat feta. Goat feta contains less lactose and is therefore much easier to digest compared to cow’s dairy. Go for a local, grass-fed goat cheese if available. Organically and pasture-raised dairy products are much higher in the beneficial omega-3 fatty acids compared to their conventionally raised alternatives. 


  • A powerful phytonutrient called betaxanthin is responsible for giving red beets their amazing colour. Betaxanthin is an antioxidant that protects the body against harmful molecules called free radicals. Beets contain large amounts of folate (vitamin B9) too. Folate helps prevent anemia by supporting red blood cell production. These cells transport oxygen throughout the entire body. However, folate is probably best known for the role it plays in preventing birth defects. Folate is often used interchangeably with folic acid, which is the synthetic form found in fortified foods and some supplements.

Warm Beet Salad Ingredients:

2 large beets, cubed

1 tablespoon coconut oil, melted

1/2 teaspoon sea salt 

Pinch of fresh pepper

1/2 cup walnuts, roughly chopped

1/2 cup crumbled goat feta

1/2 cup italian parsley, chopped

Honey Dijon Dressing Ingredients:

1 tablespoon dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons olive oil

1 tablespoon honey


Preheat oven to 375°F. Toss beets with coconut oil. Season with sea salt and pepper. Spread the beets evenly into a large roasting dish or baking sheet. Roast until fork-tender; approximately 30 minutes. Mix halfway through. 

Prepare the dressing while the beets are roasting. Whisk together mustard, vinegar, oil, and honey to emulsify. Set aside

Once beets are cooked, remove from the oven and let stand for 10 minutes to slightly cool. Toss with dressing, walnuts, feta, and parsley. Serve warm. 

Serves 4 Sides

Recipe originally published on