Beetroot Salad is an easy side dish salad with roasted beets, baby greens, goat cheese and nuts tossed in a homemade red wine vinaigrette.
Roasted beets add a hearty element to this easy salad recipe.
Jump to:
Beetroot Salad
While strolling through my local farmers market, a bunch of fresh beets caught my eye.
Of course I bought some and went right home to roast this ruby red vegetable into tender deliciousness.
In the United States this root vegetable is simply called beets but across the pond in England it is commonly referred to as beetroot.
The greens on a beet are also edible.
When the beet greens are tender baby greens you can use them in a salad.
When the beet greens are more mature and firmer you will want to saute or boil them as you would spinach and serve them as a vegetable greens side dish.
I love beets in a salad. They add texture and a gorgeous color.
The earthiness of the beets adds a delicious subtle flavor too.
Beetroot Salad with Baby Greens will delight your tastebuds with its variety of textures and flavors.
Creamy goat cheese with its slightly tangy flavor, toasted walnuts with their crunch and nutty notes and the tender beets with their stunning color, all add dimension to this salad recipe.
This simple beetroot salad is a lovely appetizer or side salad.
Top your beetroot salad with cooked, chicken, beef or shrimp and transform it into a main dish salad.
Any way you serve it, this simple beet salad is the perfect combination of flavors, textures and deliciousness!
As an Amazon Associate I earn from qualifying purchases.
Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
Hungry for more? Follow along on Facebook, Instagram, Pinterest and Twitter for my latest recipes.
How to make a beetroot salad recipe
Scroll down to the recipe card for the full directions and ingredient amounts.
- Step 1: In a mixing bowl toss the beet slices with 1 Tablespoon olive oil until the beets are evenly coated. Arrange the beetroot slices in a single layer on a baking sheet and roast in the oven at 400F for 20 minutes, or until tender. Let the beets cool slightly.
- Step 2: In a large bowl, combine the remaining 2 Tablespoons olive oil, red wine vinegar, garlic powder, kosher salt and pepper, whisking until blended. Add the mixed greens and roasted beetroot slices and toss until evenly coated.
- Step 3: Top with crumbled goat cheese
- Step 4: Sprinkle with chopped walnuts
Hint: The time it will take to roast the beetroots depends on how thick the slices are. Check if the beets are tender by piercing them with the point of a knife. If the knife goes through the beets easily then they are tender. If not, roast them for a few more minutes.
Expert recipe tips
- You can prepare the beets ahead of time and refrigerate until you are ready to assemble your salad
- You can toast the walnuts in the microwave. Scroll down for the microwave directions.
- Add thinly sliced red onion to your salad
- Add fresh herbs to your salad, such as thinly sliced basil leaves, fresh thyme leaves or finely minced fresh rosemary
Substitutions
- Nuts – Use your favorite nuts in place of the walnuts
- Candied nuts – Candied pecans, instead of walnuts, will add sweetness along with crunch and nutty flavor
- Greens – your favorite greens can be substituted for the baby greens
- Cheese – blue cheese, feta cheese or your favorite creamy cheese would each be a good replacement for goat cheese
- Salad dressing - balsamic dressing will also taste delicious in place of the red wine vinaigrette
- Vinegar - apple cider vinegar is a suitable replacement for red wine vinegar
- Canned beets - if you need to save on time, canned sliced beets, rained, can be used
- Golden beets - you can make this easy salad recipe with golden beets instead of red beets or a combination of both colors. How pretty would that be?
How to toast nuts in the microwave
Follow these directions to toast nuts in the microwave:
- Arrange nuts in a single layer on a paper plate.
- Microwave for 1 minute.
- Then microwave in 30-second intervals until lightly toasted.
- Timing will vary according to the wattage of your microwave.
Equipment
- Baking sheet with shallow sides
- Measuring spoons
- Whisk
- Chef knife
- Cutting board
- Mixing bowls
Storage
- I would not recommend storing leftover salad that has been tossed in the salad dressing. It will become soggy and unpleasant, in my opinion.
- You can, however, prepare the beets ahead and store them in an airtight container in the refrigerator. Beets will stay fresh for 2-3 days in the refrigerator.
- You also can toast the walnuts ahead and store them at room temperature in a ziplock food storage bag or airtight container.
- Make the salad dressing ahead and refrigerate it separately in a mason jar or airtight container.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for a beet salad recipe:
- olive oil
- red wine vinegar
- garlic powder
- kosher salt
- black pepper
- beetroot
- mixed salad greens
- goat cheese
- walnuts
Easy Salad Recipes
Looking for more easy salad recipes? Try these:
What to serve with beetroot salad
These are my favorite dishes to serve with a beet salad:
Beetroot Salad with Baby Greens
As an Amazon Associate I earn from qualifying purchases.
Ingredients
BEETROOT:
- 2 beets trimmed, peeled and cut into ¼-inch thick slices ( 2 medium beets with leaves and stems weighs about 1 ½ pounds)
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
SALAD:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon kosher Salt
- ¼ teaspoon black pepper
- 4 cups mixed salad greens
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts toasted and chopped
I earn a commission from Instacart from qualifying purchases.
Instructions
BEETROOT:
- Preheat the oven to 400°F.
- In a mixing bowl combine the beet slices with 1 Tablespoon olive oil, ¼ teaspoon garlic power, ¼ teaspoon kosher salt and ¼ teaspoon pepper tossing until the beets are evenly coated.
- Arrange the beetroot slices in a single layer on a baking sheet and roast in the oven for 20 minutes, or until tender. Let the beets cool slightly and then cut into bite-size pieces.
SALAD:
- In a large salad bowl, combine the remaining 2 Tablespoons olive oil, red wine vinegar, ½ teaspoon garlic powder, ½ teaspoon kosher salt and ¼ teaspoon pepper, whisking until blended.
- Add the mixed greens and roasted beetroot pieces and toss until evenly coated.
- Top with crumbled goat cheese and chopped walnuts.
Notes
- Simply arrange nuts in single layer on paper plate.
- Microwave for 1 minute.
- Then microwave in 30-second intervals until lightly toasted.
- Timing will vary according to wattage of your microwave.
Thanks for stopping by. Leave a tip or comment...