Antonia Magor Nutrition

Maple Roasted Beetroot Salad

Antonia MagorComment

This is a salad I originally designed as a kind of nutritious take on American Thanksgiving celebrations with its pecans and sweet maple syrup as a bit of a fresher taste to add to the traditional dishes. Beetroots are at their best in Autumn and Winter, the richly coloured root vegetables are fully of anti-oxidants and vitamin C perfect for warding off any colds or bugs at this time of year. I've given them a twist by roasting them in maple syrup, its earthy sweetness caramelises the beetroots and contrasts nicely with the bitter leaves and fresh pops of pomegranate seeds. Serve warm as a side salad with your thanksgiving leftovers. 

Free from gluten and dairy. Vegan. 

Serves 2

Total Time 35 minutes


  • 4 coloured beetroots
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 pear, best if it’s hard and crunchy
  • ½ cup toasted pecans
  • chicory, radichino, rocket or any other bitter leaves
  • pomegranate seeds to serve
  • seasoning
  • optional: goats cheese


  • Preheat the oven to 180C.
  • Peel and chunkily chop your beetroots.
  • Whisk together the coconut oil and maple syrup and toss through the beetroot chunks, making sure they are thoroughly coated.
  • Roast for 25 - 30 minutes.
  • Toss together with nuts, salad leaves and pomegranate seeds, serve warm.