Winter Roasted Beet Salad

Winter Beet Cauliflower Lentil Salad.jpg

January is a funny month. The Christmas rush is over and things tend to slow down significantly. The winter days are filled with sweaters, and walks outside with Luella in a full snowsuit. I feel the need to purge and clean our entire house. And all I crave for food is simple roasted veggies and soups. This winter roasted beet salad recipe was created out my own intuitive eating and how I crave these warming foods at this time of year.

If you read this blog regularly, you know I like to keep my recipes pretty simple. And this one is no different. I made this for lunch today for myself and my daughter, Lue. She won’t usually eat salads like this (she’s pretty picky), but I found a simple trick to get past this! I arrange the vegetables into separate mini groupings on the plate, making sure none of them touch. She’ll happily eat this version, but when they’re mixed together and covered in sauce there’s no way.

This winter roasted beet salad recipe is easy to make and great for lunch or dinner. The roasted veggies are comforting and the red cabbage as the perfect amount of crunch! The dressing is simple, with the perfect creamy texture.


Free Ebook: 12 Healthy Recipes Every Mom Should Know

This is one of my most popular guides because it shares a wide variety of simple recipes that are kid-friendly and easy to make.

Beets Parsnips Cauliflower on baking sheet

How to make the Winter Roasted Beet Salad:

The main part of the salad consists of roasted vegetables. First, prep the cauliflower, parsnips and beets by washing and chopping. Next, toss them with olive oil, salt and pepper and place in a single layer on a baking sheet. Bake for 30-35 minutes, and flip them at about 15 minutes to make sure they cook evenly.

While the vegetables are cooking, you can make the dressing in a blender (I use the Ninja). Blend all ingredients together. If you need to, add extra water to get the desired consistency for drizzling. Once dressing is ready, set aside.

To assemble the salad, spread the lentils out over the plate, add shredded red cabbage and roasted veggies. Drizzle dressing over top of everything and the salad is ready to eat!

Note: I’ve you have kids in the house that are picky eaters like mine is, try separating each vegetable into small groups on the plate, making sure than none of them touch. Then add some of the dressing to a small jar and let them use it as a dipping sauce.

Winter Beet Cauliflower Lentil Salad Recipe - That Mama Glow

Winter Roasted Beet Cauliflower Salad Recipe

{makes 4 small servings, or 2 large servings}


  • 3 parsnips, peeled and chopped

  • 2 cups chopped cauliflower

  • 2 beets, peeled and chopped

  • 1 can lentils

  • 2 cups shredded red cabbage


  • 1/2 avocado

  • 1 Tbsp apple cider vinegar

  • 1 Tbsp maple syrup

  • 1/4 cup water

  • salt and pepper


  1. Preheat oven to 400 degrees F. Spray a baking sheet with oil.

  2. Wash, peel and chop parsnips, cauliflower and beets. Place in a single layer on to baking sheet. Bake for 30-35 minutes, tossing the veggies at 15 minutes.

  3. In a blender, combine avocado, apple cider vinegar, maple syrup, water and salt and pepper. Blend until smooth.

  4. On a large plate, arrange lentils, red cabbage, roasted parsnips, beets and cauliflower. Drizzle dressing on top and serve.