I’m not the biggest salad eater, so when I post a salad recipe, you know it’s going to be a good one that is absolutely packed with texture and flavor! Some of my other favorites are this Fall Panzanella Salad, Asian Slaw with Ginger Peanut Dressing, Curried Chicken Salad, and this Chopped Kale Salad.
Roasted Beet Salad with Goat Cheese
Whenever Paul and I go to nice restaurants in San Francisco for a date night, we almost always find ourselves order the roasted beet salad if it is on the menu. Actually, anything with beets always draws Paul’s eye. He loves them! I’ve already recreated our other favorite beet dish from our favorite Greek restaurant in San Francisco that you should check out if you love beets too. Beets seem to be one of those vegetables where you either love them or you hate them. Growing up I only ever had pickled beets that came up from my grandparent’s cold storage. They weren’t my favorite, but man my grandpa sure loved them! But I learned as an adult that I really love roasted beets. They have such an amazing, unique flavor, and they are really easy to do at home, even though most people seem to leave it to the professional chefs at restaurants for some reason. But it’s as easy as making a baked potato!
How to roast beets
To roast beets, you just want to cut off the leafy ends, leaving about an inch of stem on the beet root. You do NOT need to peel a beet before roasting it. Just scrub the outside well under some cold water, then wrap them up in aluminum foil and pop them in a 425 degree F oven for 50-60 minutes until you can easily stick a sharp knife right into them. I find it helpful to rub them with a little drizzle of olive oil first, but it isn’t absolutely necessary if you don’t want to bother. When the beets come out of the oven, unwrap them and let them cool until you can touch them. Then use your fingers or a paper towel to just rub the skin off the beets. It should slip right off, and what doesn’t come off easily you can peel away with a sharp paring knife. Be warned that this will stain your fingers, so wear gloves if you are worried about this part and watch out for your clothes!
Ingredients in roasted beet salad
Roasted beets: Purple or golden beets both work equally well in this salad. You can even do a mix of the two! Just be sure if using golden beets with purple beets to peel the golden ones first so you don’t stain them and mar their appearance in the salad. And be sure to use fresh beets and roast them yourself! Since they are the star of this recipe, you don’t want to use inferior canned beets if you can help it. Spring mix salad greens: We like to bulk out the salad a bit with lettuce greens, although you really could serve this with just beets and it would be a delicious appetizer or side. Arugula would be another excellent choice in place of the spring mix for a more peppery flavor. Goat cheese: We love goat cheese and it’s flavor pairs perfectly with beets. But feta is another great option if you have some on hand. Pistachios: The salty crunch of the pistachios and green color make it our favorite choice for this particular salad. But walnuts, hazelnuts, or pine nuts are also excellent choices. Vinaigrette: Combine olive oil, cider vinegar, honey, dijon mustard, kosher salt, and black pepper. You can whisk them together in bowl or add them to a mason jar with a lid and shake until they are mixed together.
How to make roasted beet salad
More Side Dish Recipes
Oven Roasted Asparagus with Garlic, Parmesan, and Lemon Easy Oven Roasted Cauliflower Oven Roasted Broccoli with Garlic German Red Cabbage (Rotkohl) Fried Yellow Squash Southern Tomato Pie Roasted Brussels Sprouts with Bacon and Apples Green Beans with Bacon & Pine Nuts
Skordalia (Greek Garlic-Potato Spread)
TikTok Beet Pasta
Best Mushroom Risotto Recipe
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