Roasted Beet Salad

Roasted Beet Salad

Nov 09, 2020

Carmie’s Kitchen Roasted Beet Salad

This is one of those recipes where you can toss in whatever you like. Next time we will add some toasted pine nuts for a crunch. Here’s how to make it... 


  • 1 pkg Carmie’s Kitchen Dilliest Dill Dip Mix
  • 2 15oz cans sliced beets, rinsed and drained
  • 1/2 to 1 cup crumbled cheese (feta or goat cheese works well)
  • 1/2 cup black olives, pitted
  • 1/2 cup olive oil
  • 4 Tbsp Red wine vinegar
  • Salt & Pepper
  • Splash of Tabasco sauce, if desired


1. Drizzle beets with oil and place on cookie sheet lined with parchment paper. 

2. Broil on low for 10-15 minutes, flipping every few minutes, until edges start to brown; remove from oven. 

3. When beets have cooled, combine with remaining ingredients. 

4. Refrigerate for a few hours before serving.

Carmie’s Tip: 

Make sure to liberally salt and pepper the salad, as there is no salt in our Dilliest Dill Dip Mix!

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