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Cook Once, Eat Twice: Slow-roasted salmon over beets

Enjoy roasted salmon and tender roasted beets as your main now, then repurpose the leftovers into a simple salad with balsamic vinaigrette. 

Save time and money with a cook once, eat twice meal strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout. 

Start with salmon fillets roasted over thinly sliced beets. Both cook together on one sheet pan for easy prep and cleanup. Save 2 salmon fillets and some of the beets for a salad that’s perfect for a quick lunch or light dinner. Add tomatoes, cucumbers, and salad greens, then top with a tangy-sweet balsamic vinaigrette—the perfect match for the sweet roasted beets.  

Slow-Roasted Salmon over Beets 

For later: Salad with Salmon, Roasted Beets, and Balsamic Vinaigrette 

Use 2 cooked salmon fillets and 2 cups roasted sliced beets to make a salad with salmon, roasted beets, and balsamic vinaigrette. On a platter, arrange 8 cups loosely packed salad greens. Top with reserved beets, 1 cup diced cucumber, and 2 cups grape tomatoes, halved. Remove skin from salmon and break into bite-size chunks over salad. Drizzle with ¼ cup store-bought white balsamic vinaigrette. Season with salt and pepper to taste. 

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