Beet Salad Recipe
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5.0
51 reviews
Excellent
Beet Salad Recipe
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This Beet Salad recipe is one of my favorite ways to use fresh beets, arugula, and goat cheese. It takes just over an hour to prepare, but most of that time is hands-off while the beets roast. The balsamic vinaigrette brings everything together with rich, earthy flavor and a tangy finish.
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Ingredients
- 4 medium-sized red beets
- 4 medium-sized golden beets
- 4 cups baby arugula
- ¼ cup pickled red onions
- ½ cup sliced almonds
- ½ cup crumbled goat or blue cheese
- ½ cup balsamic vinaigrette
- microgreens
- coarse salt and fresh cracked pepper to taste
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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
- I highly recommend, when I’m making my beet salad, that I tuck the beets in close together in the baking dish with just a splash of water. That little bit of steam really makes a difference. It keeps them tender all the way through without drying out, and I’ve found they’re easier to peel when they’ve had that steam bath.
- For extra color and a little sweet note: You can toss in a few fresh basil leaves. It’s not necessary, but it’s a nice touch when you have some.
- Make it complete: Feel free to add a protein like cooked chicken, fish, or steak.
- Beets matter: If the beets are large, they might need an extra 10 to 15 minutes in the oven. I usually check with a paring knife to see if they’re tender.
- Cheese types: Either goat cheese or blue cheese works, but I go with whichever I have in the fridge.
- Keep it crispy: I like to keep all the salad components separate until right before serving. That way nothing gets soggy, and the arugula stays crisp.
- Make-Ahead: Keep the dressing separate and the salad accompaniments separate, but you can prepare this up to 2 days ahead of time for freshness. Don’t season it until it’s ready to serve.
- How to Store: If you can keep the ingredients and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days. This will not freeze.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.003g
Cholesterol
13mg
(4%)
Sodium
593mg
(25%)
Potassium
796mg
(23%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
658IU
(13%)
Vitamin C
12mg
(13%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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