2017 Market Gypsy 

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Summer Roasted Beet Salad

I get tired of labels: vegan, omnivore, vegetarian, paleo, keto.... Just eat and don't explain it. Some days all I want is meat, some days all I want are raw vegetables. Why do we want to label ourselves? Is it to fit in? Is it to belong to a group? All I know is that food brings us all together and usually we all leave a dinner table happier. I am blessed to have whatever is on my table. ❤


Chilled rosè, bbq steak, salsa, fresh raw farm carrots and this roasted beet, watermelon, strawberry salad with champagne vinaigrette. To roast beets, preheat oven until 400°F. Place each beet with top cut off on a piece of tinfoil. Drizzle a tiny bit of olive oil and sea salt. Wrap up with tinfoil. Bake for 50-60 minutes. Skins will easily peel off once room temperature. Add sliced beets to your favorite greens.

I used a mix of greens from The Jungle Farm, cubed watermelon, sliced strawberries, feta, even a few Saskatoons. Vinaigrette: 2 tbs champagne vinegar, 3 tbs olive oil, a full lemon or two squeezed,

fresh finely shredded parmesan (approx 2 Tbs),

a dash of sea salt, sprinkle of fresh chopped dill, and a couple dashes of hot sauce, Frank's. 🌶

Whisk together.


Fantastic with a grilled steak.


Enjoy! Eat Responsibly.

Sharlyn, Market Gypsy. ~xo