Beet Salad Recipes

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 with Arugula and Balsamic Vinaigrette

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

Prep: 15min

Total: 75min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, Saturated Fat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, servingSize 1 serving

Ingredients:

• 6 medium (2 lbs beets)
• 5 oz 6 cups baby arugula, rinsed and spun dry
• 4 oz or 1/2 cup feta cheese (diced or crumbled)
• 1/2 cup pecans (toasted)
• 1/2 cup dried cranberries
• 1/2 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard (we love Grey Poupon brand)
• 1 garlic clove (pressed or finely minced)
• 1/4 tsp salt
• 1/8 tsp black pepper

Instruction:

1. Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
2. In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Easy Beet Salad | Brain & Immune Boosting Recipe

FAQ

What pairs well with beets?

What main dish goes with beet salad?

• Pork. This salad would pair nicely with Grilled Pork Tenderloin.
• Ham. Ham and beets are delicious together. …
• Chicken. Baked Chicken Cordon Bleu would be tasty with beet salad.
• Turkey. Serve beet salad with Roast Turkey or Spatchcock Turkey for a holiday feast.
• Salmon. …
• Veggies. …
• Rice.

What can you add to beets to make them taste better?

Can you eat raw beets in a salad?