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Beet Salad Recipe

This beautiful beet salad recipe is impressive, easy, and an awesome way to eat cleanly! Absolutely delicious! Be sure to plan ahead for roasting time of beets; can be done 1 day ahead.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 196 kcal
Course: Salad
Cuisine: American

Ingredients

  • 3 large fresh red beets about 2 lbs without greens
  • 2 sweet yellow peppers
  • 1 shallot minced
  • 2 TB fresh lemon juice
  • ¾ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 4 TB extra virgin olive oil
  • 4 oz blue cheese crumbled, or feta cheese
  • ⅓ cup salted pistachios without shells, roughly chopped

Instructions

    Cup of Yum
  1. To roast beets, preheat oven to 425F. Separately wrap each beet tightly in heavy foil. Place on baking pan and roast in middle of oven until beets are tender, approx. 1.5 hours.
  2. Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.
  3. Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked - skin will be charred.
  4. Once entire pepper is charred on the skins, remove from flame and let cool. Gently peel skins off peppers under cold running water. Seed and dice roasted peppers. Set aside.
  5. Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.
  6. In separate plates, evenly distribute the diced beets and peppers. Pour dressing evenly over each plate of beets and peppers. Top each place with crumbled blue cheese, followed by chopped pistachios. Serve immediately.

Notes

  • Beets and peppers can be roasted and diced the day before. Keep chilled and bring back to room temp when ready to serve. Dressing can also be made the day before and kept chilled; whisk before using.
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  • You can use disposable gloves when handling beets to prevent your hands from getting stained.
  • Roasting the beets with their skins on will make them easier to peel after they're cooked.
  • Charred peppers not only add a smoky flavor but also make them easier to peel.
  • Gorgonzola, Roquefort, or feta cheeses all work well in this recipe. 
  • If you don't want to roast the peppers, you can use jarred roasted peppers or replace them with more beets. 
  • Try golden yellow beets as well as red beets. 
  • Pistachios are a great choice for this salad, but feel free to substitute with other nuts like walnuts or pecans.
  • Beets and peppers can be roasted and diced the day before. Keep chilled and bring back to room temp when ready to serve. Dressing can also be made the day before and kept chilled; whisk before using.
  • Serve it with your favorite grilled recipes. We particularly love it with Grilled Pork Tenderloin and Grilled Chicken Thighs.

Nutrition Information

Calories 196kcal (10%) Carbohydrates 14g (5%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 11mg (4%) Sodium 462mg (19%) Potassium 498mg (14%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 215IU (4%) Vitamin C 61mg (68%) Calcium 102mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 196

% Daily Value*

Calories 196kcal 10%
Carbohydrates 14g 5%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 11mg 4%
Sodium 462mg 19%
Potassium 498mg 11%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 215IU 4%
Vitamin C 61mg 68%
Calcium 102mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.