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Beet Salad Recipe

This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 216 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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

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

% 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.