Get ready for potluck season. 

I will be sharing lots of salad ideas that are healthy but also really safe to sit around in the summer weather better then the neighbors devil eggs crusting away in the sunshine. ☜ yikes,!? right we all see it happen. Is it just me, maybe all those years in professional kitchens made me really value my friends and families health. I don’t put out that cheese salad unless it’s gonna go fast and most likey never in the sun… get my drift here? 

So with that I give you the first post of a summer series called “Summer Salads” Nice to take away on a picnic or over to a friend’s house.

This warmer weather is calling for tasty salads that hold up in the heat. This one came with us to a BBQ today. I know you’re going to love most about this salad is that you can prepare the ingredients in advance, well before you plan on serving the salad, and then just assemble it at a more convenient time. Keeps well for lunch the next day too.

Roasted Beet and Broccoli Salad is slightly sweet, definitely savory and completely healthy! So quick to put together once you have your beets roasted. 

serves 8-10

2 small heads of steamed broccoli, cut small

2 small roasted beets, red or golden or both colors

1/3 cup of dried cranberries 

1/4 cup of pepitas 

1 shallot or green onion, small cut rings

1 lemon (zest and juice) 

1 clove of garlic, minced

1/4 cup olive oil

salt to taste, i used a pinch 

Beets- Roasting time will depend on the size of your beets; small beets are more tender and take less time. Take the beets, drizzle them with a bit of olive oil and place them in a single layer in foil and cover or i use my dutch oven. Roast them at 400° for apx. 40 minutes. Start checking your beets for doneness at 30 minutes by piercing the largest beet in the bunch with a toothpick. If the toothpick easily and smoothly glides through the center of the beet, they’re ready. If not, roast another 10 minutes. Cool and when they are still a bit warm remove the skin  then cool in the fridge.

Steam the broccoli for 3-4 minutes until just tender with a little bite to it. Chill in the fridge. 

Once your ready to go ahead and make this, place the broccoli, shallot, lemon, olive oil, garlic, cranberries and pepitas in a bowl. Toss to coat well then add in the beets and gently toss. This will help the whole salad from turning red, you can use golden beets too (I love both)  

Some Health Benifits of these veggies are: and were only hitting the top of the iceberg here… 

 broccoli – Can aid in treating cancer, strengthens the immune system, helps maintain a healthy heart and much more.


beets – Helps prevent skin, lung and colon cancer. Reduces birth defects and can boost your health system and a healthy heart.

pepitas – Antioxidant support, can decrease oxidative stress and great source for zinc and iorn. 

shallot – Increases energy level, aids in regulating blood sugar and beneficial to maintaining low stress levels in the body.

lemon – helps to strengthen your immune system, cleanse your stomach, helps respiratory disorders, and high blood pressure, while it also benefits your hair and skin.

olive oil – Boost metabolism and digestion, reduces heart problems, helps in weight loss, reduces bad cholesterol and slows down the aging process.

cranberries – The antioxidants in dried cranberries can help reduce inflammation and low-sugar dried cranberries can help regulate blood sugar levels in individuals with type 2 diabetes.