Beet Salad Recipe
User Reviews
5
Beet Salad Recipe
Description
The Beet Salad Recipe features medium-sized red and golden beets roasted whole with a bit of water to maintain moisture and tenderness throughout. After peeling and slicing the beets thickly, they are paired with peppery baby arugula and pickled red onions to add acidity and crunch. Sliced almonds provide texture contrast, while crumbled goat or blue cheese introduces a creamy tang. Everything is brought together with a balsamic vinaigrette dressing, seasoned with coarse salt and black pepper. The roasting method ensures tender, juicy beets with vibrant color. This salad works well as a light side dish or part of a composed meal.
Careful preparation includes roasting beets in a covered pan to steam them slightly, making peeling easier and preserving moisture. Adding fresh basil leaves can offer a subtle sweet note, and proteins like chicken or fish can be included to make the salad more substantial. The salad components are best kept separate until serving to maintain crispness, and the dressing added last.
Store leftover prepared ingredients separately in the refrigerator for up to three days; do not freeze. Reheating is unnecessary since the beets are served at room temperature or chilled, depending on preference. Adjust roasting times for larger beets using a paring knife to check tenderness.
Ingredients
- 4 red beet medium-sized
- 4 beets medium-sized, golden
- 4 cups arugula baby
- ¼ cup red onion pickled
- ½ cup almonds sliced
- ½ cup goat cheese crumbled, or blue cheese
- ½ cup balsamic vinaigrette
- microgreens
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Preheat the oven to 350°. Slice off the stem end of the beets.
- Place them in a pan or pot cut side down, along with 1 cup of cold water.
- Cover with a lid or foil and roast in the oven for 1 hour at 350°.
- Remove them from the pot and let them cool for about 30 minutes on a plate or platter.
- Using gloves, clean hands, or paper towels, remove the outside peelings of the beets.
- Cut the beets into thick slices or wedges.
- Serve the prepared beet with arugula, almonds, crumbled cheese, pickled onions, balsamic vinaigrette, salt, pepper, and optional microgreens.
Notes
- Roast beets covered with a splash of water to keep them tender and ease peeling.
- Add fresh basil leaves for extra color and a subtle sweet flavor if desired.
- Include cooked chicken, fish, or steak to make the salad a fuller meal.
- Use either goat cheese or blue cheese depending on preference or availability.
- Keep salad components separate until serving to maintain crisp texture, especially the arugula.
- Prepare salad ingredients and dressing up to two days ahead, but dress salad just before serving.
- Store ingredients separately in the refrigerator for up to three days; do not freeze.
- For larger beets, add 10 to 15 minutes cooking time and check tenderness with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 593mg | 25% |
| Potassium | 796mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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