A colorful roasted beet salad topped with greens and nuts on a plate.

why make this recipe

Roasted Beet Salad is a delightful and colorful dish that brings a mix of fresh flavors and textures to your plate. The sweet, earthy taste of roasted beets pairs perfectly with tangy goat cheese and crunchy pistachios. This salad is not only delicious but is also packed with nutrients, making it a healthy choice for any meal. Plus, it’s easy to prepare and looks beautiful when served, making it ideal for special occasions or a simple dinner at home.

how to make Roasted Beet Salad

Ingredients:

3-4 large beets (either red or gold)
10 ounces of spring mix salad greens
1/2 cup crumbled goat cheese
1/4 cup chopped roasted pistachios
1/3 cup olive oil
2 Tablespoons apple cider vinegar (or red wine vinegar)
2 Tablespoons honey
1 Tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

Preheat your oven to 425°F.
Prepare the beets by cutting off the leaves and stems, leaving about 1 inch attached to the beet root. Wash the beets well.
Drizzle the beets with a little olive oil and wrap them in aluminum foil.
Bake the beets for 50-60 minutes, or until a knife can easily poke through.
Once done, remove the beets from the oven and unwrap them. Let them cool until you can handle them, then rub off the skins using a paper towel or your hands.
Cut the beets into bite-size chunks.
In a mason jar or bowl, mix together the vinaigrette ingredients: olive oil, vinegar, honey, Dijon mustard, salt, and black pepper. Shake or whisk until well combined.
In a large bowl, add the salad greens. Pour half the vinaigrette over them and toss well.
Serve the dressed greens on individual plates, topping each with beets, crumbled goat cheese, and chopped pistachios. Drizzle with the remaining dressing.

how to serve Roasted Beet Salad

Serve Roasted Beet Salad on a beautiful plate or bowl for an appealing presentation. This salad can be a wonderful starter or a light main course. It pairs well with grilled chicken or fish and can be enjoyed warm or chilled.

how to store Roasted Beet Salad

Store any leftover Roasted Beet Salad in an airtight container in the refrigerator. However, it’s best to keep the salad greens separate from the beets and dressing to maintain freshness. The salad should be eaten within 2-3 days for the best flavor and texture.

tips to make Roasted Beet Salad

Use fresh beets for the best flavor. You can mix red and gold beets for a colorful salad.
If you want a slightly sweeter dressing, add more honey.
For an extra crunch, try adding toasted pumpkin seeds or walnuts.

variation

You can customize the salad by adding other ingredients. Try adding sliced apples or pears for extra sweetness, or toss in some feta cheese instead of goat cheese for a different flavor. Adding herbs like basil or mint can also enhance the taste.

FAQs

1. Can I make this salad ahead of time?
Yes, you can roast the beets and prepare the dressing in advance. Just store them separately in the fridge, and combine them with the greens just before serving.

2. Is it necessary to peel the beets after roasting?
While it’s common to peel beets after roasting, it’s not strictly necessary. You can leave the skins on if you prefer a more rustic look.

3. Can I use canned beets instead of roasted?
Yes, you can use canned beets to save time. Just drain and rinse them before adding to the salad, but keep in mind that roasted beets have a richer flavor.