Roasted beet salad is a dramatically colorful and delicious delight on any table.

Roasted beet salad is a bistro-worthy salad that’s easily made at home.

bowl of Roasted Beet Salad

A Flavorful Salad!

  • Roasted beets add a sweet, earthy flavor contrast that is delicious with peppery arugula.
  • There are so many interesting textures in this salad, from creamy goat cheese to crunchy pecans.
  • Roasted beet salad makes an elegant addition to any holiday table, but is easy enough for an everyday side or light summer dinner.
  • Beets are nutritional and full of iron, vitamin C, calcium, and potassium.
oil , vinegar , goat cheese , garlic powder , mustard , beets , arugula , sweetener , salt and pepper with labels to make Roasted Beet Salad

Ingredients and Variations

Beets – Available year-round, fresh beets are easy to roast and don’t need to be peeled. Scrub them to remove any debris and cut them into uniform pieces so they cook evenly. Not a fan of beets? Use roasted radishes, roasted brussels sprouts, or roasted air fryer squash instead, or add sliced apples.

Arugula – (AKA rocket) is a super nutritious food with a peppery flavor. It’s okay to add spinach, kale, or romaine to arugula if desired.

Cheese -Tangy and creamy goat cheese add balance to the other ingredients. Crumbled feta, blue cheese, or parmesan cheese can be used instead.

Pecans – Pecans, walnuts, almonds, pistachios or seeds like pumpkin or sunflower seeds add crunch. Toasting them in a dry saute pan makes nuts and seeds crunchier and intensifies their flavor.

Dressing – This lightly sweetened dressing pulls all the flavors of the salad together. A teaspoon of Swerve perfectly accents the ingredients. No white wine vinegar? Use apple cider or rice wine vinegar. A lemon vinaigrette dressing or a store-bought bottle of Greek vinaigrette also works.

Variations – Consider other ingredients that add colorful flavor like citrusy mandarin oranges or grapefruit sections, slices of Granny Smith apples, shredded carrots, diced red onions, or sundried tomatoes.

How to Make Roasted Beet Salad

  1. Roast beets (per the recipe below).
  2. Peel beets and cut them into bite-sized pieces.
  3. Whisk dressing ingredients together.
  4. Toss half the dressing over the arugula on a platter.
  5. Arrange beets and cheese over the arugula and drizzle with remaining dressing. Garnish with pecans before serving.

Tips and Tricks

  • Beets can be prepped up to two days ahead as well as the dressing so they are both extra cold when ready to assemble. Or look for them pre-cooked in the produce section of the supermarket.
  • A small food processor or blender is helpful when emulsifying the dressing.
  • Use gloves when removing the peels from the beets once they are cool enough to handle to prevent your fingers from staining red.
pouring dressing over Roasted Beet Salad

Serving and Storing Roasted Beet Salad

Colorful roasted beet salad pairs perfectly with salmon, crispy chicken, and tender pork loin. Keep leftover roasted beet salad in a covered container for up to 3 days in the refrigerator. Drain salad and add fresh arugula and goat cheese before serving again.

Unique Salad Options

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bowl of Roasted Beet Salad
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Roasted Beet Salad

Roasted beet salad makes the perfect side dish or lunch with it's incredible color and delicious flavor.
Prep Time 15 minutes
Cook Time 1 hour
Cool 15 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients  

  • 4 medium beets or 3 large
  • 2 tablespoons olive oil
  • 1 pinch salt & pepper to taste
  • 4 ounces baby arugula
  • 4 ounces soft goat cheese or feta cheese
  • ¼ cup toasted pecans optional

Dressing

  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon garlic powder
  • 1 teaspoon Swerve sweetener or honey/sugar
  • ¼ cup olive oil

Instructions 

  • Preheat the oven to 400℉.
  • Cut the beets in half and place them on a large piece of aluminum foil. Add 2 tablespoons olive oil and season with salt and pepper. Wrap tightly and roast the beets for 55 to 65 minutes or until tender. Allow to cool.
  • Once cool, remove the skins with a small sharp knife (gloves are recommended). Cut beets into bite-sized pieces.
  • Meanwhile, in a small bowl, whisk together the vinegar, mustard, garlic powder, and sweetener. While whisking, gradually add ¼ cup olive oil. Season to taste with salt and pepper.
  • Place the arugula on a large plate and toss with half of the dressing.
  • Arrange the beets, goat cheese, and pecans (if using) over top and drizzle with the remaining dressing. Garnish with pecans if desired.

Notes

  • Place roasted beets in the refrigerator, or even for a few minutes in the freezer to speed the cooling process.
  • Beets can be served slightly warm in the salad, if desired. 
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Nutrition Information

Calories: 345kcal | Carbohydrates: 11g | Protein: 8g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 228mg | Potassium: 415mg | Fiber: 4g | Sugar: 7g | Vitamin A: 999IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American

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