Beet Salad
User Reviews
4.6
Beet Salad
Description
In the Beet Salad recipe, medium beets are individually wrapped in foil and roasted until tender, then peeled and sliced once cooled. These slices are layered over a bed of arugula or mixed greens alongside segmented oranges and thinly sliced red onions. Crumbled goat cheese and pistachios finish the mix, offering creamy and nutty elements. A dressing made from olive oil, fresh orange and lemon juice, champagne vinegar, honey, Dijon mustard, salt, and pepper is whisked together and drizzled over the salad.
The dressing's bright citrus and mild sweetness complement the earthiness of the beets and the peppery greens. The roasting process enhances the beets' flavor while the varied textures of the ingredients create a refreshing and satisfying salad.
This salad works well as a light main course or as a side dish alongside roasted meats or grain bowls. It can be assembled ahead, using pre-roasted beets stored in the fridge.
Store leftover roasted beets in the refrigerator for up to three days and the dressing for up to one week. Using gloves while peeling the beets helps prevent staining your hands from their pigment.
Ingredients
For the Salad:
- 6 beets greens removed and scrubbed well, medium
- olive oil for drizzling
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 6 cups arugula or mixed greens
- 2 orange peeled and thinly sliced or cut into segments
- 1/4 cup red onion thinly sliced
- 4 ounces goat cheese crumbled
- 1/2 cup pistachios can use candied pecans, almonds, or walnuts
- mint for garnish, optional, fresh
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons orange juice fresh
- 2 tablespoons lemon juice fresh
- 1 tablespoon champagne vinegar or white balsamic vinegar
- 2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- sea salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400˚F.
- Place the beets on a rimmed baking sheet. Drizzle with a little bit of olive oil. Wrap each beet individually in foil. Bake for 50 to 70 minutes or until the largest beet is easily pierced with a fork. Time will vary depending on the size of the beets.
- Remove from the oven let sit until you can touch the foil. Carefully remove the foil and set the beets aside to cool. When they are cool enough to touch, peel the skins. They should slide right off. You can hold them under running water and slide the skins off. Pro tip, wear gloves so your hands don’t turn red.
- Let the beets cool. You can put them in the fridge, if desired. When cool, slice the beets into thin rounds or wedges and season with salt and pepper.
- To assemble the salad, place the greens on a large platter or in a large bowl. Top with roasted beets, oranges, red onion, goat cheese, and nuts. Garnish with fresh mint, if using.
- To make the dressing, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon, salt, and pepper.
- Drizzle the dressing over the salad and toss well. Serve immediately.
Notes
- Roast the beets ahead and refrigerate them for up to 3 days to save preparation time.
- The dressing can be kept in the fridge for up to one week.
- Wear gloves while peeling beets to avoid staining your hands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 145mg | 6% |
| Potassium | 560mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 36mg | 40% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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