Sweet and Spicy Beet Salad

Serves: 4 -6 | 20 Minute Prep Time | 30 Minutes to Cook

I was late to the beet game. My mom never served them when I was young, & once I started cooking, I avoided the seemingly messy prep work that comes with beets. But clearly I’ve been missing out!

When prepared right, beets are deliciously sweet. Rich in fiber, folate, potassium, iron and vitamin C, beets are also associated with improving blood pressure and improved blood flow. Some studies show beet juice may increase exercise performance (Sean swears by beet juice).

My favorite prep method for beets is to cube first then roast with olive oil, salt and pepper. You can roast them whole in foil then chop, but I’ve found peeling and chopping beets before roasting is not only easier on the hands but brings out the best flavor. If you want to take it up a notch, try roasting then tossing w some pickled jalapeño juice, cilantro, toasted pepitas for a little crunch and just a sprinkle of cotija cheese. The result is a sweet and spicy salad that is not only differently delicious but also so beautiful!


  1. Preheat oven to 375.
  2. In a large rimmed baking sheet, toss the cubed beets with the olive oil and salt and pepper and cook for 25-30 minutes until soft tender.
  3. Remove from the oven and toss with the jalapeño juice, cilantro, cotija cheese and pepitas.
  4. Serve immediately or at room temperature.


  • 4 - 5 Pounds Beets, Peeled & Cubed
  • 1 Tablespoon Olive Oil
  • Salt & Pepper
  • 1/4 Cup Pickled Jalapeño Juice
  • 1/4 Cup Cilantro, Finely Chopped
  • 1/4 Cup Shredded Cotija Cheese
  • 2 Tablespoons Pepitas

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