I love beets.

And the saddest part is that I went most of my life so far without knowing that. It was just in the past 5 years or so that I came to realize that I love them. I had some roasted beets on a salad and immediately fell in love. Tender and full of flavor with such minimal effort? Sign me up!

Another thing I love about beets? Their amazing natural color. Generally when cooking beets, I find myself discarding the juices. Today though? I got the notion to reuse those juices along with some olive oil to make one of the best and simplest vinaigrettes that I’ve ever had.

There is literally only 3 ingredients in the vinaigrette, and I promise you it’s full of flavor. One of the best parts about this salad though, is that it’s meal prep friendly and has minimal ingredients all the way through it.

Seriously. There’s 10 ingredients in the whole thing all together. Like I said, simple!

I topped mine with some raw pumpkin seeds, but some feta added to the mix would be another delicious add-on! Make it ahead and divide evenly among meal-prep containers for almost a weeks worth of quick and easy lunches.

Step-by-Step Photos:

Nutritional Claims: Low Carb • Low Sodium • Vegan • Vegetarian • Pescatarian • Paleo • Specific Carbs • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free •Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher