Beet Salad Recipe

I love all the colors in this roasted beet salad recipe. The vibrant greens, the red and golden beets, the pale pink shallot, and the dots of white cheese. This kind of colorful salad is exactly what I like to serve at a dinner party or holiday meal. It adds some needed freshness to a spread of, say, stuffing and mashed potatoes, and it looks so striking, but it’s delightfully simple to make. You can even prep the components a day or two in advance!

To make this beet salad recipe, you can use any variety of beets. Red beets, golden beets, or pink Chioggia beets would all work well. Use a mix of colors if you can, but if red beets are all that’s available, don’t worry. The salad will still look beautiful and taste great.

And tip: if the beets’ tops are still attached, don’t toss them! Instead, save them to make this yummy sautéed beet greens recipe. Waste not, want not!

To get ahead, you can cook the beets and make the dressing up to two days in advance and store them in the fridge. Just before serving, assemble the salad with the roasted beets, goat cheese, apple, walnuts, shallot, and greens. Drizzle on the dressing, and serve!

Beet Salad with Goat Cheese and Balsamic

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I’m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Prep: 15min

Ingredients:

• 4 to 5 medium beets
• Extra-virgin olive oil (for drizzling)
• 2 cups salad greens (arugula or spring mix)
• ½ shallot (thinly sliced)
• ½ green apple (thinly sliced)
• ¼ cup toasted walnuts
• 2 ounces goat cheese (torn)
• Microgreens (optional)
• Balsamic Vinaigrette
• Flaky sea salt
• Freshly ground black pepper

Instruction:

1. Preheat the oven to 400°F.
2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
3. Let the beets cool and chill them in the fridge until ready to use.
4. Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

Beet Salad

Beet Salad- this beautiful beet salad is made with fresh arugula, roasted beets, orange slices, goat cheese, pistachios, red onion, and a simple citrus dressing. Serve along side any meal or enjoy for a light lunch.

Prep: 10min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 264 kcal, Carbohydrate 21 g, Protein 8 g, Fat 15 g, Saturated Fat 4 g, Cholesterol 9 mg, Sodium 145 mg, Fiber 5 g, Sugar 12 g, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 6 medium beets, (greens removed and scrubbed well)
• Olive oil, (for drizzling)
• Kosher salt and black pepper, (to taste)
• 6 cups arugula or mixed greens
• 2 oranges, (peeled and thinly sliced or cut into segments)
• 1/4 cup thinly sliced red onion
• 4 ounces goat cheese, (crumbled)
• 1/2 cup pistachios, (can use candied pecans, almonds, or walnuts)
• Fresh mint, (for garnish, optional)
• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon champagne vinegar or white balsamic vinegar
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• Sea salt and black pepper, (to taste)

Instruction:

1. Preheat oven to 400˚F.
2. Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
3. Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
4. Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
5. To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
6. To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
7. Drizzle the dressing over the salad and toss well. Serve immediately.

Beet Salad

This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.

Prep: 20min

Total: 70min

Yield: 8

Serving Size: 1 (of 8)

Nutrition Facts: servingSize 1 (of 8), calories 216 kcal, Carbohydrate 23 g, Protein 7 g, Fat 12 g, Saturated Fat 3 g, Cholesterol 7 mg, Fiber 5 g, Sugar 16 g, unSaturated Fat 8 g

Ingredients:

• 2 pounds medium beets (tops and roots trimmed (about 6 beets))
• 5 ounces arugula
• 1 small apple (diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith))
• 1/2 cup roasted, salted shelled pistachios ((I purchase them already roasted, salted, and shelled), divided)
• 1/3 cup dried cranberries (divided)
• 4 ounces goat cheese, feta, or gorgonzola (crumbled and divided)
• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic (minced or grated (about 1 teaspoon))
• 3/4 teaspoon kosher salt (plus additional to taste)
• 1/8 teaspoon ground black pepper (plus additional to taste)

Instruction:

1. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.
2. While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.
3. Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).
4. Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.
5. Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

Easy Beet Salad | Brain & Immune Boosting Recipe

FAQ

What pairs well with beets?

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Why not peel beets before roasting?