Beet Salad Recipe – Wholesome and Delicious

This is baked Beet Salad Recipe Goat cheese is one of my favorite things about fall salad!Perhaps inspired by too many restaurant orders and the Slavic vegetable staple I grew up eating, I love it even more than my favorite Butternut Squash Salad sweet Kale Salad. Autumn tastes the best. Plus, even roasting beets takes less than 30 minutes!

Ingredients and Substitutions

This section explains how to choose ingredients for the best beet salad recipe, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

Roasted beets:

• beet – Peel and cut into 1-inch cubes.You can also change it and use a mix root vegetables (Including beets).
• olive oil – You can substitute avocado oil or even melted coconut oil if you wish.
• sea ​​salt and black pepper

Honey oil and vinegar sauce:

• olive oil – This forms the basis of the dressing in the beet salad recipe. Avocado oil also works.
• balsamic vinegar – Adds a tangy and slightly sweet flavor to the dressing, but you can also use red wine vinegar, lemon juice, or apple cider vinegar.
• Honey – I prefer to use natural ones Zero sugar honeybut regular will work too, or you can omit it entirely for a simple balsamic vinegar.
• Dijon mustard – Adds flavor. If you prefer, you can use regular or whole grain mustard as a substitute.
• sea ​​salt and black pepper

salad:

• arugula – Bring a spicy kick to the Beet and Goat Cheese Salad, or you can use baby spinach or mixed greens instead.
• goat cheese – Adds a creamy flavor. You can also make a roasted beet salad with feta or blue cheese, or omit the cheese entirely for a dairy-free option.
• Walnut – You can also use pecans, almonds, or pepitas as nut-free alternatives.

How to Make Beet Salad

This section shows how to make a beet salad with goat cheese, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Season the beets. In a large bowl, toss the diced beets with the olive oil, salt, and pepper.
2. Roasted beets. Arrange them in one Baking pan In single layer. (If you like, you can line it with aluminum foil for easier cleanup.) Bake in the oven, turning halfway through, until tender and caramelized.

Tip: Don’t crowd the pot.

Ideally, each piece should touch the pot. This will ensure the beets roast quickly and evenly, with a bit of caramelization around the edges.

3. Make the dressing. In a small bowl, stir together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper.
4. Toss beet salad. In a large bowl or plate, combine arugula, roasted beets, goat cheese, and walnuts. Drizzle dressing over salad and toss to coat.

Storage instructions

• Shop: Place the Beet and Goat Cheese Salad in an airtight container and store in the refrigerator. It will keep for 1 day after adding the seasonings and 2-3 days if you store the seasonings alone.
• Meal Preparation: You can roast the beets and prepare the dressing ahead of time. Store them separately in the refrigerator until you’re ready to mix the ingredients for your salad.

What to Serve with Beet Salad

I love beet salad recipes for a light lunch, but they also make a great side dish:

More Easy Fall Salad Recipes

Looking for an easier, more delicious salad to pair with your main course? Here are a few I think you’ll like:

Beet Salad Recipe

Easy roasted beet salad recipe with goat cheese, fresh arugula, crunchy walnuts, and honey vinaigrette. Enjoy the flavors of fall in just 30 minutes!

Prepare: 5 Every minute

chef: 25 Every minute

All: 30 Every minute

Serving size: 6 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400 degrees F (204 degrees C).

2. In a large bowl, toss the diced beets with the olive oil, salt, and pepper.

3. Place the dessert sheets in one layer on a baking sheet (it’s a perfect size), with space between most parts.

4. Roast the beets in the oven 25-30 minutesstir halfway until soft and caramelized around the edges.

5. Meanwhile, in a small bowl, stir together the seasonings.

6. In a large bowl or plate, combine arugula, roasted beets, goat cheese, and walnuts.

7. Add dressing to salad and mix well.

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Recipe Notes

Serving size: 1 1/2 cups

Nutritional information does not include optional honey.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

Calories Chapter 363

fat 29.4 grams

protein 10.5 grams

total carbohydrates 17.8 grams

net carbs 12.2 grams

fiber 5.6 grams

sugar 11.7 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.

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