Are you looking for a delicious and nutritious addition to your meal routine? Look no further than beets! These sweet and earthy roots are packed with vitamins, minerals, and antioxidants, making them a great choice for a healthy salad. But don’t just take our word for it – we’ve rounded up 18 mouth-watering beet salad recipes that will inspire you to get creative in the kitchen.
From classic combinations like roasted beets with goat cheese, to innovative pairings like pickled beets with walnuts, there’s something on this list for every palate. Whether you’re a seasoned cook or just starting out, these recipes are sure to delight your taste buds and leave you wanting more.
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
A sweet and savory salad that combines the earthy flavor of roasted beets with the creaminess of goat cheese, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 1 (8 oz) log of goat cheese, crumbled
– 4 cups mixed greens
– 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, balsamic vinegar, and honey.
5. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped nuts (if using).
6. Drizzle with the dressing and season with salt and pepper to taste.
Cooking Time: 50 minutes
Beet and Arugula Salad with Balsamic Glaze
This refreshing salad combines the earthy sweetness of roasted beets with the peppery flavor of arugula, all tied together with a tangy balsamic glaze.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped walnuts (optional)
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine arugula, goat cheese, and walnuts (if using).
4. Drizzle olive oil over the salad and sprinkle with salt and pepper to taste.
5. Reduce balsamic vinegar on low heat until thickened and syrupy (about 10-15 minutes).
6. Toss the roasted beets with the arugula mixture and drizzle with the balsamic glaze.
Cooking Time: 50 minutes
Golden Beet and Citrus Salad
A vibrant and refreshing salad that combines the natural sweetness of golden beets with the tanginess of citrus, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 large golden beets
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 navel oranges, peeled and segmented
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the golden beets in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together orange juice, olive oil, garlic, salt, and pepper.
5. Add the roasted beets, orange segments, and mint leaves to the bowl.
6. Toss gently to combine.
7. Serve immediately.
Cooking Time: 50 minutes
Beet and Quinoa Salad with Feta
This sweet and tangy salad is a perfect blend of flavors and textures, featuring roasted beets, nutty quinoa, crumbly feta, and fresh herbs. It’s an ideal side dish for any occasion.
Ingredients:
– 2 large beets
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Cook quinoa according to package instructions using water or broth.
4. In a large bowl, whisk together olive oil, garlic, salt, and pepper.
5. Add roasted beets, cooked quinoa, crumbled feta, and chopped parsley. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Pickled Beet and Walnut Salad
This refreshing salad combines the sweetness of pickled beets with the crunch of toasted walnuts, perfect for a light and flavorful meal or side dish.
Ingredients:
– 1 cup pickled beets (homemade or store-bought)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped toasted walnuts
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine pickled beets, parsley, and toasted walnuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and honey until well combined.
3. Pour the dressing over the beet mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None needed! This salad is ready in just a few minutes.
Beet and Kale Salad with Lemon Dressing
This refreshing salad combines the earthy sweetness of roasted beets with the tanginess of kale, all tied together by a zesty lemon dressing. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 large beets
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, massage the kale leaves with your hands for 1-2 minutes to help soften the fibers.
5. Add the roasted beet wedges, lemon juice, and olive oil to the bowl.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 45-50 minutes
Beet and Avocado Salad with Honey Mustard Dressing
Discover the sweet and earthy combination of roasted beets, creamy avocado, and tangy honey mustard dressing.
Ingredients:
– 2 large beets
– 1 ripe avocado
– 1/4 cup plain Greek yogurt
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Peel and dice the roasted beets into small pieces.
3. Cut the avocado in half, remove pit, and dice into small pieces.
4. In a medium bowl, whisk together yogurt, honey, and Dijon mustard until smooth.
5. Combine roasted beets, avocado, and honey mustard dressing in a large bowl.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or dill, if desired.
Cooking Time: 50 minutes (including roasting time)
Beet and Chickpea Salad with Tahini Dressing
This vibrant salad combines the natural sweetness of roasted beets with the creamy richness of tahini dressing, all tied together by the crunch of fresh parsley.
Ingredients:
– 2 large beets
– 1 can chickpeas (drained and rinsed)
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Let beets cool, then peel and dice into cubes.
4. In a medium bowl, combine chickpeas, tahini, lemon juice, and olive oil. Season with salt and pepper to taste.
5. Add diced beets to the bowl and toss to combine.
6. Garnish with chopped parsley and serve.
Cooking Time: 1 hour (including roasting time)
Beet and Apple Salad with Candied Pecans
This vibrant salad combines the natural sweetness of beets and apples with the crunch of candied pecans, perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large beets
– 1 large apple, peeled and diced
– 1/4 cup granulated sugar
– 1/2 cup water
– 1/4 cup chopped fresh parsley
– 1/4 cup candied pecans (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice.
4. In a large bowl, combine roasted beets, diced apple, parsley, and candied pecans.
5. Drizzle with olive oil and season with salt and pepper to taste.
Candied Pecan Recipe:
– 1/2 cup pecan halves
– 1 tablespoon granulated sugar
– 1 tablespoon water
Combine sugar and water in a saucepan, bring to a boil. Add pecans and cook for 5-7 minutes, or until caramelized. Let cool before using.
Cooking Time: 50-60 minutes (including roasting time)
Beet and Carrot Salad with Ginger Dressing
This vibrant salad combines the natural sweetness of roasted beets and carrots with a tangy and aromatic ginger dressing, perfect for a healthy and flavorful meal.
Ingredients:
– 2 large beets, peeled and cubed
– 4 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1-inch piece of fresh ginger, peeled and grated
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a blender or food processor, combine grated ginger, honey, and 2 tablespoons water. Blend until smooth.
3. Combine roasted beets and carrots in a bowl. Pour the ginger dressing over the top and toss to coat. Season with salt and pepper to taste.
4. Garnish with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Beet and Spinach Salad with Raspberry Vinaigrette
This refreshing salad combines the earthy sweetness of beets with the tanginess of raspberry vinaigrette, all wrapped up in a bed of nutritious spinach. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 medium beets
– 4 cups fresh baby spinach leaves
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup raspberry vinaigrette (homemade or store-bought)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine the spinach leaves, sliced beets, and crumbled feta cheese (if using).
4. Drizzle with raspberry vinaigrette and toss to coat.
5. Serve immediately.
Cooking Time: 50 minutes
Beet and Cucumber Salad with Dill and Yogurt
This vibrant salad combines the natural sweetness of beets with the crunch of cucumber, tanginess of yogurt, and freshness of dill. Perfect for a light lunch or as a side dish for your favorite summer meals.
Ingredients:
– 2 medium beets
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine the cooled beets, cucumber slices, yogurt, and dill.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional fresh dill if desired.
Cooking Time: 45-50 minutes (roasting beets), 5 minutes (preparing ingredients)
Beet and Lentil Salad with Mint and Feta
This vibrant salad combines the natural sweetness of roasted beets, the earthiness of lentils, and the freshness of mint, all tied together with crumbly feta cheese.
Ingredients:
– 2 large beets
– 1 cup cooked lentils
– 1/4 cup fresh mint leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for about 45 minutes, or until tender when pierced with a fork.
2. Let the beets cool, then peel and dice into 1-inch cubes.
3. In a large bowl, combine the cooked lentils, chopped mint, crumbled feta cheese, olive oil, and lemon juice. Season with salt and pepper to taste.
4. Add the roasted beet cubes to the bowl and toss gently to combine.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 45 minutes
Beet and Orange Salad with Pistachios
This vibrant salad combines the natural sweetness of roasted beets and oranges with the crunch of pistachios, creating a refreshing and healthy side dish or light lunch.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1/4 cup pistachios, shelled and chopped
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and dice into small cubes.
3. In a large bowl, combine the roasted beet cubes, orange segments, and chopped pistachios.
4. Drizzle with olive oil and sprinkle with salt and pepper to taste.
5. If desired, add a splash of white wine vinegar for an added depth of flavor.
Cooking Time: 45-50 minutes (roasting beets)
Serves: 4-6
Beet and Radish Salad with Herb Dressing
This vibrant salad combines the earthy sweetness of beets and peppery zing of radishes, elevated by a fresh herb dressing. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 medium beets
– 1 large red radish, thinly sliced
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 tablespoon crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a blender, combine olive oil, apple cider vinegar, parsley, dill, salt, and pepper to make the herb dressing.
5. In a large bowl, combine beet wedges, radish slices, and crumbled feta cheese (if using).
6. Drizzle the herb dressing over the salad and toss to combine.
7. Serve immediately.
Cooking Time: 50 minutes
Beet and Farro Salad with Parsley and Lemon
This vibrant salad combines the earthy sweetness of roasted beets with the nutty flavor of farro, finished with a burst of freshness from parsley and lemon.
Ingredients:
– 2 large beets
– 1 cup farro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Cook farro according to package instructions. Drain and set aside.
3. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add roasted beets, chopped parsley, and cooked farro.
4. Squeeze lemon juice over the salad and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 1 hour
Beet and Watercress Salad with Mustard Dressing
A sweet and tangy salad that combines the earthy flavors of roasted beets with the peppery bite of watercress, all tied together with a creamy mustard dressing.
Ingredients:
– 2 large beets
– 1 bunch of fresh watercress
– 1/4 cup plain Greek yogurt
– 2 tablespoons whole-grain mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: 1/4 cup chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the cooled beets, watercress, and chopped nuts (if using).
5. In a small bowl, whisk together the yogurt, mustard, and vinegar to make the dressing.
6. Pour the dressing over the beet mixture and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes (roasting time) + 10-15 minutes (preparation time)
Beet and Blue Cheese Salad with Walnuts
A sweet and savory combination of roasted beets, tangy blue cheese, and crunchy walnuts, this salad is perfect for a quick and delicious meal.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz blue cheese crumbles
– 1/2 cup chopped walnuts
– 4 cups mixed greens (arugula, spinach, etc.)
– 2 tbsp white wine vinegar
– 1 tsp Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil, salt, pepper, blue cheese crumbles, and chopped walnuts.
5. Add mixed greens to the bowl and toss to combine.
6. Drizzle with white wine vinegar and Dijon mustard; toss to coat.
7. Top salad with roasted beet wedges.
Cooking Time: 45-50 minutes (roasting beets) + 10-15 minutes (assembly)
Summary
Indulge in the sweet and earthy flavor of beets with these 18 delicious beet salad recipes! From classic combinations like roasted beets and goat cheese to innovative pairings like pickled beets and walnuts, there’s something for every taste bud. Whether you’re looking for a refreshing summer side dish or a hearty winter main course, this collection has got you covered.
