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Beet Salad
There's something magical about a beet salad that makes it a favorite at our kitchen table. I first discovered this recipe when I was looking for a way to add some vibrant color and wholesome veggies to our meals. Quick to prepare and absolutely delicious, it's a winner for those busy weeknights when everyone gathers around, sharing stories of their day. Alex always mentions how the sweet and tangy flavors remind him of our last summer picnic, making it a staple in our home.
For more scrumptious salads, you can check out our Creamy Mango Banana Smoothie for a Fresh Morning Boost.
Why you’ll love this recipe
This beet salad is the perfect blend of earthy and sweet, with a delightful crunch from the candied pecans. It's a healthy choice that doesn't sacrifice flavor, making it ideal for both regular family dinners and special occasions. Plus, it's customizable to suit different tastes and diets, which means you can adjust it to fit whatever ingredients you have on hand.
Ingredients
- 1 pound beets (16 ounces, about 2 medium beets before roasting)
- 1 Tablespoon olive oil
- ½ teaspoon fine sea salt
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- 5 ounces spring mix (or arugula)
- 3 green onions (finely sliced)
- ½ cup goat cheese (crumbled)
- ½ cup candied pecans (or walnuts)
- Salt & pepper
- 2 Tablespoons balsamic vinegar (for dressing)
- 1 Tablespoon olive oil (for dressing)
- 1 Tablespoon honey (for dressing)
- 1 teaspoon mustard
- ¼ teaspoon garlic powder
Step-by-step instructions
- Preheat the oven to 425°F (218°C).
- Grease a large baking sheet or dish, set it aside.
- Peel and cut beets into 1” cubes.
- In a large bowl, toss the beets with olive oil and sea salt, ensuring they're well coated.
- Arrange the beets in an even layer on the prepared baking sheet.
- Roast in the oven for 20 minutes, stir, then continue roasting for another 10 minutes or until the beets are tender.
- While the beets are roasting, mix balsamic vinegar and honey in a small bowl.
- Once the beets are done, drizzle the honey and vinegar mixture over them, stir to coat evenly.
- Return the beets to the oven for an additional 10 minutes.
- Allow them to cool.
- Prepare the dressing by whisking together balsamic vinegar, olive oil, honey, mustard, and garlic powder in a small bowl.
- On a serving dish, spread out the spring mix.
- Layer the roasted beets, green onions, crumbled goat cheese, and candied nuts over the greens.
- Season lightly with salt and pepper, then drizzle the dressing on top. Serve and enjoy!
Recipe tips & variations
Feel free to swap walnuts for pecans if that's what you have. For a different flavor profile, try feta cheese in place of goat cheese. Arugula adds a nice peppery bite, but any mixed greens will do. This salad works great with or without the nuts, making it versatile for any nut allergies within your family.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To keep the greens fresh, you might want to store them separately and add them only when you're ready to serve. To reheat the beets, a quick zap in the microwave works, or they can be enjoyed cold for a refreshing twist.
FAQs
Can beet salad be made ahead of time?
Absolutely! Prepare the beets and dressing in advance, storing them separately from the greens. When you're ready to serve, combine everything for a fresh, vibrant salad.
Can I use precooked beets instead of roasting fresh beets?
Yes, precooked beets are a fantastic shortcut. Just cube and toss them with the dressing before layering with the other ingredients.
What can I substitute for goat cheese in beet salad?
Feta cheese is a great alternative, offering a slightly tangier bite that complements the sweetness of the beets.
What greens work best for beet salad?
Spring mix or arugula are my go-to choices, but spinach and baby kale also work wonderfully. Choose what your family enjoys most!
Recipes you may like
For more tasty dishes, take a peek at these:
- Gluten-Free Lemon Crinkle Cookies
- Pineapple Green Smoothie
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
Enjoy making this delicious beet salad, and don't forget to share your twist on the recipe in the comments below. It's one of those dishes that's easier than it looks, and trust me, your family will love it!
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Beet Salad
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A colorful and healthy beet salad with candied pecans, perfect for family dinners and special occasions.
Ingredients
- 1 pound beets (16 ounces, about 2 medium beets before roasting)
- 1 Tablespoon olive oil
- ½ teaspoon fine sea salt
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- 5 ounces spring mix (or arugula)
- 3 green onions (finely sliced)
- ½ cup goat cheese (crumbled)
- ½ cup candied pecans (or walnuts)
- Salt & pepper
- 2 Tablespoons balsamic vinegar (for dressing)
- 1 Tablespoon olive oil (for dressing)
- 1 Tablespoon honey (for dressing)
- 1 teaspoon mustard
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F (218°C).
- Grease a large baking sheet or dish, set it aside.
- Peel and cut beets into 1” cubes.
- In a large bowl, toss the beets with olive oil and sea salt, ensuring they're well coated.
- Arrange the beets in an even layer on the prepared baking sheet.
- Roast in the oven for 20 minutes, stir, then continue roasting for another 10 minutes or until the beets are tender.
- While the beets are roasting, mix balsamic vinegar and honey in a small bowl.
- Once the beets are done, drizzle the honey and vinegar mixture over them, stir to coat evenly.
- Return the beets to the oven for an additional 10 minutes.
- Allow them to cool.
- Prepare the dressing by whisking together balsamic vinegar, olive oil, honey, mustard, and garlic powder in a small bowl.
- On a serving dish, spread out the spring mix.
- Layer the roasted beets, green onions, crumbled goat cheese, and candied nuts over the greens.
- Season lightly with salt and pepper, then drizzle the dressing on top. Serve and enjoy!
Notes
- Feel free to swap walnuts for pecans if that's what you have.
- For a different flavor profile, try feta cheese in place of goat cheese.
- Arugula adds a nice peppery bite, but any mixed greens will do.
- This salad works great with or without the nuts, making it versatile for any nut allergies within your family.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salads
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
