Roasted Beet Salad

This roasted beet salad is perfect for the fall and winter months with the contrasting colors of red and golden beets.

I always laugh when I share recipes using beets because up until a few years ago I couldn’t stand the thought of eating them, much less actually loving them. Like some of you may relate to, I grew up knowing only one kind of beet and those came from a jar.  I was strongly encouraged to give fresh roasted beets a try and immediately fell in love with their sweet and earthy flavor. They have since become a regular in my kitchen and my favorite way to enjoy them is on top of a salad.

This salad is elegant enough for a dinner party yet it’s simple in every way possible. Few ingredients are needed to pull it together with very little hands on time required.Roasting the beets takes a little time but it’s mostly the oven doing all the work. Simply wrap the beet root in foil and place them in the oven for an hour or until the beets have softened. To save even more time you can roast the beets ahead of time and have them peeled and chopped in the fridge ready to go. The pop of color and sweetness it adds to the salad is perfection.

This roasted beet salad will make a beautiful and healthy addition to your dinner table. Here I used a combination of red and golden beets, mostly for the pops of color, but simply using one or the other will work as well. You can serve this as a side dish or add on some protein, such as salmon or chicken, for a complete meal.

The ingredients listed in the recipe are based on approximate measurements but adjust according to preference and servings needed. The dressing will keep in the refrigerator for several months.


Roasted Beet Salad
Prep time
Cook time
Total time
Serves: 6 servings
  • 3 Medium Sized Red Beets
  • 3 Medium Sized Golden Beets
  • 5-6 cups Arugula
  • ⅓ cup Goat Cheese
  • ¼ cup pumpkin seeds, toasted
  • For the Balsamic Dressing
  • 1 clove garlic
  • ¼ cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup olive oil
  1. Preheat the oven to 400 degrees F.
  2. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
  3. In a large bowl or individual plates lay down the arugula. Top with the beets, goat cheese and pumpkin seeds.
  4. For the dressing: Mix all the ingredients and pour into a glass jar. Store leftover dressing in the refrigerator. It will keep for a few months.
  5. Option: Serve with the balsamic dressing over top or have each person add to their liking.

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By | 2018-06-01T09:37:10+00:00 February 1st, 2017|Salads|1 Comment

One Comment

  1. Kelly Jones February 1, 2017 at 6:31 pm

    Love the idea of mustard with beets – have never paired them! Also need to go buy some golden ones cause I only ever eat them when out!

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