Roasted Beetroot and Tomato Salad
Description:
This Roasted Beetroot and Tomato Salad is a vibrant, earthy, and fresh salad that balances the natural sweetness of roasted beets with the tanginess of ripe tomatoes. Paired with fresh herbs, a hint of garlic, and a zesty vinaigrette, this salad makes a stunning side dish or a light vegetarian meal.
Total Time: 55 minutes
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Coling Time (optional): 10–15 minutes
Serves: 4 as a side, 2 as a main
Ingredients:
For the Salad:
3 medium beetroots, trimmed and washed
2 cups cherry tomatoes (or 3 medium ripe tomatoes), halved
1 small red onion, thinly sliced (optional)
1–2 tbsp olive oil (for roasting)
Salt and pepper, to taste
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (or red wine vinegar)
1 tsp honey or maple syrup (optional, for balance)
1 clove garlic, finely minced
1 tsp Dijon mustar
Salt and black pepper, to taste
Optional Garnishes:
A handful of fresh basil or parsley
Crumbled feta cheese or goat cheese
Toasted walnuts or pine nuts
Instructions:
1. Preheat Oven
Preheat your oven to 400°F (200°C).
2. Prepare the Beets
Peel the beetroots (you can also roast them unpeeled and peel later).
Cut them into wedges or cubes.
Toss them with a bit of olive oil, salt, and pepper.
3. Roast the Beets
Place on a lined baking tray.
Roast for 35–40 minutes, turning halfway through, until tender and slightly caramelized.
4. Prepare the Tomatoes
While beets roast, cut the tomatoes.
If using cherry tomatoes, halve them. If using large tomatoes, cut into wedges or chunks.
5. Make the Dressing
In a small bowl, whisk together:
Olive oil
Balsamic vinegar
Dijon mustard
Minced garlic
Honey or maple syrup (if using)
Salt and pepper to taste
Taste and adjust as needed (more vinegar for tang, more honey for sweetness).
6. Assemble the Salad
Let roasted beets cool slightly (warm or room temp is fine).
In a bowl or serving platter, combine roasted beets, fresh tomatoes, and red onions (if using).
Drizzle with dressing and gently toss to coat.
7. Garnish and Serve
Sprinkle with fresh herbs, cheese, or nuts if using.
Serve immediately or chill for 15–30 minutes for deeper flavor.
FAQ – Common Questions and Answers
Q1: Can I roast the tomatoes too?
A: Yes! Roasting the tomatoes alongside the beets (for about 20 minutes) creates a deeper, sweeter flavor. However, using fresh tomatoes adds a nice contrast in texture and freshness.
Q2: Can I make this salad ahead of time?
A: Absolutely. Roast the beets and make the dressing up to 2 days in advance. Assemble just before serving to keep the tomatoes fresh.
Q3: What cheese works best with this salad?
A: Feta and goat cheese are classic pairings with beetroot. Their tanginess balances the sweetness of the beets beautifully.
Q4: Can I use canned or pre-cooked beets?
A: Yes. It saves time. Just rinse and slice them, but note they won’t have the same roasted flavor. You can lightly sauté or grill them for extra depth.
Q5: Is this salad vegan?
A: It can be! Just omit the cheese or use a vegan alternative, and use maple syrup instead of honey in the dressing.
Q6: What can I serve this salad with?
A: It pairs wonderfully with:
Grilled meats (especially lamb or chicken)
Quiches or frittatas
Crusty bread or pita
Lentils or grains like quinoa or couscous
Q7: Can I add greens?
A: Definitely! Arugula, spinach, or mixed greens add freshness and volume to the salad.
Tips:
Wear gloves when handling beets to avoid staining your hands.
Use golden or striped (Chioggia) beets for a colorful twist.
Leftovers keep well in the fridge for up to 2 days.