5 from 51 votes
Beet Salad Recipe
This Beet Salad combines roasted red and golden beets with baby arugula, pickled red onions, sliced almonds, and crumbled goat or blue cheese. The beets are tender from slow roasting with a splash of water to create steam, which also helps with easy peeling. The salad is dressed with balsamic vinaigrette and seasoned with coarse salt and freshly cracked black pepper, finished with optional microgreens for freshness.
Prep Time
5 mins
Cook Time
1 hr
Servings:
4
Calories:
351 kcal
Course:
Salad
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 351
% 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.