Roasted Beet Salad – Sweet, Earthy & Refreshingly Tangy
Description
Roasted Beet Salad is a colorful, nutritious dish featuring tender roasted beets, crisp greens, creamy cheese, and a bright vinaigrette. Roasting enhances the beets’ natural sweetness and earthy flavor, making this salad perfect as a healthy side dish or light meal. It’s rich in fiber, antioxidants, and heart-healthy nutrients.
This salad is naturally gluten-free, vegetarian, and easily customizable.
Preparation & Cooking Time
Prep Time: 15 minutes
Roasting Time: 40–50 minutes
Total Time: 55–65 minutes
Servings: 4
Ingredients
For Roasted Beets
4 medium fresh beets (red or golden)
1½ tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
For Salad
4 cups mixed salad greens (arugula, spinach, or lettuce)
½ cup crumbled feta cheese (or goat cheese)
¼ cup toasted walnuts or pecans
¼ small red onion, thinly sliced
1 small orange or apple, sliced (optional for sweetness)
For Dressing (Simple Vinaigrette)
3 tablespoons olive oil
1 tablespoon balsamic vinegar (or lemon juice)
1 teaspoon honey or maple syrup
½ teaspoon Dijon mustard
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Roast the Beets
Preheat oven to 200°C (400°F).
Wash, peel, and cut beets into wedges or cubes.
Toss with olive oil, salt, and pepper.
Spread on a lined baking tray in a single layer.
Roast for 40–50 minutes until fork-tender.
Let cool slightly.
Tip: Wrap beets in foil before roasting for extra tenderness.
Step 2: Prepare the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Taste and adjust seasoning.
Step 3: Assemble the Salad
Place mixed greens in a large bowl or serving platter.
Add roasted beets, sliced onion, fruit (if using), and nuts.
Sprinkle with feta cheese.
Step 4: Dress and Serve
Drizzle vinaigrette over salad just before serving.
Toss gently or serve layered.
Serve slightly warm or chilled.
Frequently Asked Questions
1. Do I need to peel beets before roasting?
Not required, but peeling gives smoother texture. Skins slip off easily after roasting.
2. Can I use pre-cooked beets?
Yes — skip roasting and slice them directly into the salad.
3. How long does roasted beet salad last?
Store components separately for best quality. Keeps 2–3 days refrigerated.
4. Can I make this vegan?
Yes — replace feta with plant-based cheese or avocado and use maple syrup instead of honey.
5. What other toppings work well?
Avocado slices
Chickpeas
Quinoa
Pumpkin seeds
Grilled chicken
Nutritional Information (Per Serving – Approx.)
Calories: 220 kcal
Protein: 6 g
Carbohydrates: 18 g
Fiber: 5 g
Fat: 15 g
Sugar: 11 g
Sodium: 300 mg