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The Best Roasted Beet Salad Recipe

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4.4 from 118 reviews

Roasted Beet Salad is a vibrant and flavorful dish featuring earthy roasted beets paired with creamy goat cheese and crunchy pistachios. Tossed with a homemade zesty vinaigrette, this salad is perfect for gatherings, picnics, or a healthy weeknight meal, offering a beautiful balance of textures and fresh flavors.

Ingredients

Beets

  • 3-4 large beets (red or gold)

Salad

  • 10 ounces spring mix salad greens
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped roasted pistachios

Vinaigrette Dressing

  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar (or red wine vinegar)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prepare Beets: Preheat your oven to 425°F (220°C). Trim the beet tops, wash the beets thoroughly, then drizzle them with olive oil. Wrap each beet individually in aluminum foil and place them on a baking sheet.
  2. Roast Beets: Roast the wrapped beets in the preheated oven for 50-60 minutes or until a fork easily pierces through and the beets are tender. Remove from the oven and let them cool completely. Once cooled, peel the beets and slice them into bite-sized chunks.
  3. Make Vinaigrette: In a jar or mixing bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Shake or whisk the mixture vigorously until the dressing is well emulsified and smooth.
  4. Toss Salad Greens: Place the spring mix salad greens in a large mixing bowl and toss them with half of the prepared vinaigrette to lightly coat the leaves.
  5. Assemble Salad: Divide the dressed greens onto individual serving plates. Top each plate with the sliced roasted beets, sprinkle with crumbled goat cheese and chopped roasted pistachios for crunch and creaminess.
  6. Serve: Drizzle the remaining vinaigrette over the assembled salad just before serving to enhance the flavors and add a final zesty touch.

Notes

  • For color variation, try using gold beets or a mix of red and golden beets.
  • Make sure to roast the beets until fork-tender to ensure optimal texture and sweetness.
  • The salad can be prepared ahead of time; store the dressing separately and toss just before serving to keep greens fresh.
  • To peel beets easily, rub the skin off with your hands or use a paper towel once they are cool enough to handle.
  • Substitute goat cheese with feta for a different flavor profile.

Find it online: https://mymonthlyrecipes.com/the-best-roasted-beet-salad-recipe/