Candy Cane Beets and Toasted Almond Salad


Here’s a simple and hearty Fall dish both beautiful and tasty. I roasted the beets yesterday when I made the rigatoni, so whipping up this little salad was a breeze today. Buy beets and throw them in the oven whenever you get a chance. They are so delicious.

Candy Cane Beets and Toasted Almond Salad Recipe


  • 3 large beets, whole roasted 40 minutes
  • 1 handful cilantro, chopped
  • 1 tsp. raspberry balsamic vinegar
  • 1 tsp. olive oil
  • salt and pepper to taste
  • 1/4 cup whole almonds, dry toasted


Brush the bottom of a baking pan with a little olive oil. Trim the leaves and roots from the beets, wash and place in roasting pan. At 400 degrees it takes about 30-40 minutes depending on the size of the beets. After the beets cool, peel and dice. Dry toast the almonds until they begin to brown. Turn them out onto a plate to cool. Mix all the ingredients together in a bowl. So easy – so delicious!


3 thoughts on “Candy Cane Beets and Toasted Almond Salad

  1. Pingback: September 22 Recipe Roundup « The Heavy Table

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