Beet Salad Recipe
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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.
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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)
- ½ cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided
- ⅓ cup dried cranberries divided
- 4 ounces goat cheese, feta, or gorgonzola crumbled and divided
FOR THE DRESSING:
- ¼ 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)
- ¾ teaspoon kosher salt plus additional to taste
- ⅛ teaspoon ground black pepper plus additional to taste
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Instructions
- Place a rack in the center of the oven and preheat the oven to 400°F. Place the beets in a 9x13-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.
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 Information
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Serving
1(of 8)
Calories
216kcal
(11%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
7mg
(2%)
Potassium
551mg
(16%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
647IU
(13%)
Vitamin C
10mg
(11%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 216kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Potassium | 551mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 647IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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