Beet Salad Recipe

Beet Salad Recipe

This Beet Salad Recipe has tang, crunch, sweetness, and bite all in one. With roasted beets, peppery arugula, crunchy apple, creamy cheese, and a punchy balsamic dressing, this red beet salad truly has it all!

Why You’ll Love This Salad Recipe

• It’s Got it Goin’ On. Sweet and salty flavors, creamy and crunchy textures, freshness and pizzazz; this beet salad has a big-time satisfaction factor and is a pleasure to eat.
• Roasted Beets Are Deceivingly Simple. Rounds of perfecting the Roasted Beet Salad with Honey Orange Ricotta in my cookbook led me to an easy method of roasting and peeling beets; Roasted Beets have been on the menu a LOT. Once you try my method, you may find yourself roasting beets more often too.
• It’s Packed With Beneficial Nutrients. Like my Apple Walnut Salad and Kale and Brussels Sprouts Salad, this beet salad recipe is made of nutrient-dense veggies, fruit, and nuts, making it both healthy and filling. Beets are rich in vitamins, fiber, and minerals.
• You Can Serve It for Anything. From casual weeknight dinners to elegant holiday meals, this beet salad (and Winter Salad) is always dressed to impress. This beet and goat cheese salad with balsamic dressing combines elegance, flavor, and texture into one delightful package.

How to Make This Beet Salad Recipe

The Ingredients

For the Salad

• Beets. Beets are an incredibly nutritious ingredient, meaning beet salads are good for you. They taste earthy with a hint of sweetness and are rich in vitamin C, fiber, and folate.
• Arugula. Peppery and fresh-tasting, arugula is a scrumptious base for this salad because it can stand up to the hearty beets. Plus, it’s packed with calcium, potassium, and folate.
• Apple. Crisp, juicy, and sweet. Apples are a fantastic pairing with beets!
• Pistachios. Pistachios add a wonderful salty and crunchy element to the salad. They also add protein to the salad.
• Goat Cheese. For creamy, cheesy deliciousness that instantly elevates this salad.

• Cranberries. A tart complement to the sweetness of the apple and beets. They also make this salad feel holiday-worthy.

For the Dressing

• Olive Oil. The base for our tangy, sweet dressing.
• Balsamic Vinegar. Adds a sweet, acidic complexity to the dressing. Plus, it pairs well with the beets.
• Dijon. For tanginess.
• Honey. The sweet counterpart to the more savory and tangy elements in the salad.
• Finishing Touches. A pinch of garlic, salt, and pepper completes the dressing.

The Directions

1. Roast the Beets. Bake at 400 degrees F for 50 minutes to 1 hour and 10 minutes.

2. Mix the Dressing. A liquid measuring cup works well for this.

3. Skin and Dice the Beets. Stir them with half of the dressing.

4. Toss. Add part of the other mix-ins.

5. Add Remaining Mix-Ins. ENJOY!

Storage Tips

• To Store. Refrigerate leftover salad in an airtight storage container for up to 3 days.

What to Serve with a Beet Salad Recipe

Beets pair well with a variety of meats, fish, vegetables, and other side dishes.

• Pork. This beet salad would be the perfect side dish for Grilled Pork Tenderloin.
• Ham. When it comes to what protein to serve with beet salad, ham is a front-runner. Try this salad with Slow Cooker Ham and Bean Soup.
• Chicken. Chicken is another protein that pairs well with beet salad. Baked Chicken Cordon Bleu would be tasty with beet salad.
• Turkey. Serve beet salad with Roast Turkey or Spatchcock Turkey for a holiday feast.
• Salmon. Salmon goes well with beets. Try this salad with Pan Seared Salmon.
• Veggies. Other root vegetables like Roasted Sweet Potatoes are a scrumptious pairing with beets.
• Rice. Refreshing Lemon Rice is delicious with this salad (lemon juice tastes wonderful with beets).

Recommended Tools to Make this Recipe

• Baking Dish. No need for a steamer basket, a baking sheet is ideal for cooking beets in the oven.
• Liquid Measuring Cup. Perfect for mixing the salad dressing.
• Small Whisk. Easier to handle and less likely to send dressing all over your counter.

Recipe Tips and Tricks

• Roasting Is Worth It. While you can eat beets raw in a salad, I much prefer a roasted beet salad over a raw beet salad. Roasted beets are sweeter, making them more delicious (and palatable). Their fork-tender texture bulks up the salad and makes it particularly satisfying. It’s worth the extra step!
• No More Beet Stains. Beets are notorious for leaving a trail of stains wherever they go. To keep beets from staining your cutting board, lay a piece of parchment on top of it prior to slicing.
• Serve It Warm or Cold. Personally, I love to serve this salad when the beets are still slightly warm, but it also tastes fantastic both at room temperature and as a cold beet salad (great if you are prepping the beets ahead).

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Beet Salad Recipe

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This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 216kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BEET SALAD:

• 2 pounds medium beets tops and roots trimmed (about 6 beets)
• 5 ounces arugula
• 1 small apple diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)
• 1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
• 1/3 cup dried cranberries divided
• 4 ounces goat cheese, feta, or gorgonzola crumbled and divided

FOR THE DRESSING:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic minced or grated (about 1 teaspoon)
• 3/4 teaspoon kosher salt plus additional to taste
• 1/8 teaspoon ground black pepper plus additional to taste

Instructions

• Place a rack in the center of the oven and preheat the oven to 400°F. Place the beets in a 9×13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.
  
• While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.
  
• Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).
  
• Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.
  
• Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

Video

Notes

• TO MAKE AHEAD: Bake, peel, and dice the beets up to 1 day in advance. Refrigerate them in an airtight storage container. Up to 2 days in advance, whisk the dressing ingredients together. Refrigerate the dressing in an airtight storage container. Assemble the salad as directed when you’re ready to serve.
• TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.

Nutrition

Serving: 1(of 8) | Calories: 216kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Potassium: 551mg | Fiber: 5g | Sugar: 16g | Vitamin A: 647IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 2mg

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