beet salad

Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.

Colorful Beet Salad with Carrot, Quinoa & Spinach

quinoa,

frozen organic edamame

almonds pumpkin

raw beet, peeled

carrot (or 1 additional medium beet), peeled

spinach

avocado, cubed

apple cider vinegar

lime juice

olive oil

mint

honey

Dijon mustard, to taste

salt

black pepper,

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.

To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef&#8217;s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef&#8217;s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef&#8217;s knife.

To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.

To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You&#8217;ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional 1/4 teaspoon) and black pepper. Serve.

So yummy and easy! Filled with nutrients and color. I used the cooked beets from Trader Joe's. I used basil instead of cilantro since I didn't have any and omitted the mustard. I topped with goat cheese and avocado.

I just made the Beet salad , it is so delicious could not even take a picture of because it was finished before i could think of taking a picture. Enough for family of six . Kids loved it too

Truly one of the most beautiful and delicious Beet Salads with Pistachios, Feta, cilantro and orange in a simple citrus vinaigrette. Can be made ahead and keeps for 3 days in the fridge. <strong>Steam the beets ahead and the salad come together in 20 minutes! </strong>

Beet Salad with Pistachios and Feta 

red onion, very finely chopped

garlic clove, garlic

red wine vinegar (or Apple Cider or Champagne Vinegar)

orange (2 tablespoons zest and 4 tablespoons juice)

craisins

salt, more to taste

pepper

cilantro, chopped, tender stems OK

pistachios

feta,

Boil or steam beets until fork tender (See notes-you can do this ahead and refrigerate, or purchase steamed beets). Trim and rub under cool running water to remove skin. Dice into small, 1/2 inch cubes. Place in a large bowl.

Add diced onion, garlic, olive oil, vinegar, orange zest and orange juice, craisins, salt and pepper and mix to combine well.  Add pistachios and feta. Gently toss.

Taste, add more pistachios, craisins or feta to taste. Adjust salt and pepper. Sometimes I&#8217;ll add another squeeze of orange juice.

Serve in a bowl and garnish with cilantro.

Made this for a New Years Day party.  It was delicious and was the hit of the party. Thankfully I made double the recipe because of guests asking to take some home and I wanted some for myself! This dish has such depth of flavor and gives winter a wonderful fresh salad!

This was just delicious!  I didn't have pistachios, so I used pepitas.  I will definitely be making it again.

This salad tastes so good! We enjoyd the mix of the ingredients. Pistachios and dried cranberries are a must.  Full of flavor! But I didn't add the feta cheese because we do Veganuary (very popular in the UK where I live) and we don't like vegan cheese. I will try it again next month with the feta. 🙂

Good to know that vegan feta tastes great in this delicious salad!

I was so excited to try this recipe - and it did not disappoint!  Made it last night - amazing.
It is even better today - everything did turn pink or red - but the taste is fabulous!

Made this tonight to go with pork loin, it is delicious. I love the sweetness of it, and even though cilantro is not a favorite at our house it compliments the rest of the salad wonderfully. Your recipes never disappoint :)

Really amazing! I told my friend that I didn’t like dealing with beets but if Sylvia had a recipe on her blog it would be worth trying. Thanks!

This salad was a triumph: got my hitherto beet-hating other half to really enjoy it and reconsider his relationship to beets! Thank you SO much.

Wow! Delicious and easy. We paired it with grilled salmon, grilled corn and rose wine. Outstanding and our new favorite beet salad.

Recipe # 2 another resounding success.  Simply scrumptious with lots of flavor and texture! Very pretty too!

What a beautiful salad! It is so pretty and tastes amazing. Very refreshing to eat on a hot day.

This is a favorite here. Great with BBQ. Often use Your Recipes. Always tasty, colorful and original. Thanks!

This salad is both beautiful and delicious.

Woah! This is incredible! A perfect blend of tangy and sweet as well as smooth and crunchy.

This is so so good!  I was going to leave the craisins out, but added them anyway.  What a mistake it would have been if I had left them out!  Flavor galore!  I love all your recipes, have not had a bad one yet and I have tried a few!  Keep them coming!

Great recipe! Adapted a little and added baby spinach + made the feta out of the oven - made it a real main course salad :)

Roasted Beet Salad

beets,

Salt and black pepper

shallots,

oranges

balsamic vinegar

sugar

Dijon mustard

greens

salted sunflower seeds

Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

I followed the recipe exactly, ( though I didn't season the beets prior to roasting as you have to rub off the skin anyway) and made the salad dressing as written. Along with roasted shallots and tangy orange slices, delicious!

Trisha, I just made the Roasted Beet Salad today, and it was delicious!   I followed your recipe exactly as printed, and the flavor of the roasted beets with the shallots were fantastic.  

This is an amazing salad! I had it for my entire meal and lunch the next day.

My kids ate a ton of this salad. I’m should mention, they are 4 and 7, and some of the pickiest eaters I have ever encountered.

I have NEVER written a review before but had to comment on this salad.  I made it for dinner one evening and my husband was blown away!!!  It was absolutely delicious!  I didn't even know that I liked beets!  Now I do!

Upscale restaurant quality!  Delicious and easy 

Omg this is absolutely delish! My son was with his friends for dinner so I made this for my husband and I, we both love beets. This was easy to do. I even got a high five and “ that was a 5 star dinner baby!”

great balance of flavors in this salad!<div>great use of beets in a salad.</div><div>the fried shallots give it a nice smoky dimension</div><div>i used the shallot oil in the dressing as well for more shallot flavor</div>

I find it easiest to make the separate parts of this salad–beets, quinoa, and dressing–at different times and then put them together later. I bake a bunch of beets at once so that I will have them for other uses, and I cook a double batch of quinoa when I need it for something else. That makes this dish seem less complicated to make.

Beet and Quinoa Salad with Maple-Balsamic Reduction

beets (about 16-20 ounces)

quinoa (rinsed very well)

vegetable broth (or water plus veg. bouillon)

garlic (finely minced)

chickpeas (or one 15-ounce can, rinsed and drained)

orange sections)

onions

almonds

white balsamic vinegar (see note)

maple syrup

salt and black pepper

Preheat oven to 400 F. (I use my toaster oven to save energy.) Wash each beet well and wrap it in aluminum foil. (You can wrap it first in parchment paper and then foil if you don’t want it coming into contact with the aluminum.) Bake for 50-60 minutes, until you can pierce a beet with a fork. Set aside to cool.

While the beets are cooking, cook the quinoa. Rinse the quinoa in a fine mesh strainer and drain well. Heat a medium-size saucepan, add the quinoa, and toast it for a few minutes until much of the liquid is evaporated. Add the vegetable broth and garlic, bring to a boil, reduce heat to low and cover. Cook for 15 minutes. Remove from heat and let stand until all liquid is absorbed. Fluff and let cool.

When the beets are cool enough to handle, trim off the top and remove the skin by holding a beet under running water and rubbing the skin with your thumbs. Use a knife to peel off any stubborn patches.

Dice the beets. Add them and the chickpeas, clementines, green onions, and almonds to the quinoa.

Make the balsamic reduction: Put the balsamic and maple syrup in a small saucepan and heat it over medium heat, stirring constantly, until it boils. Continue stirring until the volume reduces by about a third–it should take about 5 minutes. Remove from heat and let cool. If it’s too thick to pour once cool, return it to the heat and stir in more balsamic vinegar until it’s pourable. Pour it over the salad and stir well.

Refrigerate the salad until ready to serve.

https://embed.mediavine.com/videos/vti22znxbwi7uhwl2aju

It's easy to peel beets without a knife using running water and your fingers. Susan from FatFree Vegan Kitchen shows you how.

Peeling Beets

Roasted Beet Salad with Walnuts and Goat Cheese

sherry vinegar

red onions

baby spinach

goat cheese

walnuts

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.

In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

If I could give this 6 stars I would, what a great salad and so easy.   No changes just enjoy.

Gigantic Yummy!!!!!!!!  This was the perfect salad at Christmas dinner! Over-the-top delicious and added color to the meal!  Thank you!  Love, loved it!!!  Thanks, Nancy!<br /><br />

This is one of the BEST salads I've ever eaten!  I used blue cheese crumbles instead of goat cheese and balsamic vinegar instead of sherry vinegar as I had those ingredients on hand.  This recipe is bursting with flavor!

So delicious! I like every ingredient in this recipe.

This is an awesome recipe! And it looks beautiful too....I placed it on a long rectangular tray, gave a great presentation

Way over dressed, found it oily. I would double the cheese and half the dressing. The cheese part is a personal preference, others may not want to make that change. 

Always been a fan of beet salad, and this is a good version. I use ready made beets, faster and less mess. I  often use feta cheese, which is also goat cheese. 

I didn’t care much for this salad. I’m not going to make it again 

Looking forward making this delicious looking salad! I would love to know... is the oven temperature on fan forced setting?

Delicious!! A perfect recipe for beet lovers.

https://www.foodnetwork.com/videos/roasted-beet-and-spinach-salad-0221748

Nancy makes her simple Roasted Beet and Spinach Salad to serve with beef.

Roasted Beet and Spinach Salad

Roasted Beet Salad with Chickpeas and Red Onion

beets

garlic,

rosemary

chickpeas,

red onion, sliced

dill pickles

lemon

cotija cheese

cilantro

Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.

Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

Very good--do not skip the pickles it really added to the flavor and crunch of the salad.  I will most definitely make this again.

I also was skeptical of the pickles, but they really do make the salad fabulous!!!  Plus it's a really healthy salad with lots of flavor.

This was very good.  I was questioning the pickles, but they really add a lot.  I had steamed  beets so I added fresh chopped rosemary and did not add the garlic.  Next time I will.  I still have to add (feta) cheese and the cilantro.  This is very good even without those ingredients.

Almost didn't try it because I don't care for Mr. Fieri , but it had great flavor.

I didn’t have cojita cheese so substituted feta.  So delicious!! 

Very tasty! Trying to eat more veggies so thought this would be a good way .  Delicious

Honestly surprised by how much i liked this. I was skeptical because it seemed like a lot of bold flavors but was perplexed (and pleased) by how mild it turned out. I didn't have any rosemary on hand so i omitted that, and subbed feta for the cotija, but even with those changes it was quite good. Lots of health benefits to this salad, too! Next time i would definitely add more dill pickle, the real star of the dish.

We like it a lot. Originally, I had omitted the rosemary, cheese and cilantro and I cut up the beets in to cubes while raw and just microwaved them for 20 minutes and also microwaved the garlic. Now days, I omit the garlic and sometimes the chickpeas while making equal parts of beets to pickles. A massive bowl goes within a day.

A bit boring. After following the recipe exactly and tasting it, I added balsamic vinegar and a bit of cumin. Still just okay. 

Learn how to cook beets with four easy methods like steam, boil, and roast. Healthy dishes can be created using these basic techniques to maximize flavor.

How to Cook Beets

beets (2.5 to 3 inches in size)

water

vinegar

olive oil (as needed for drizzling)

kosher salt (as needed for seasoning)

black pepper (as needed for seasoning)

black pepper

Trim the tops off the beets, leaving 2-inches of the stem. Wash and dry beets.

In a large pot add water, vinegar, and salt. Add beets, bring water to a boil, and then reduce to a simmer.

Cook until fork tender, about 30 minutes. Peel once cooled.

Boiled Beets

Trim the tops off the beets. Wash and srub dirt from the beets and dry well.

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Add basket and beets into the pot. Cover and cook on high, water should be steaming.

Steam until beets are fork-tender, about 30 minutes. Allow beets to cool and peel. Beets can also be peeled before steaming if desired.

Steamed Beets

Set the oven rack in the center position. Preheat oven to 400°F. Trim the tops off the beets, leaving 1/2-inch of the stem. Wash and scrub dirt from the beets and dry well.

Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.

Roast until fork-tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool and peel.

Whole Roasted Beets

Set the oven rack in the center position. Preheat oven to 400°F.

Wash and peel beets. Cut into 1/2 to 3/4-inch thick wedges.

In a medium-sized bowl toss together the beets, olive oil, salt, and pepper. Place on a foil-lined sheet pan. Roast until beets are fork-tender, about 25 to 30 minutes.

Sliced Roasted Beets

Roasted beet salad with sour cream dressing is a perfect salad to serve.

Sour Cream Beet Salad

sour cream

onion

Preheat oven to 400 degrees.

If beets have tops, slice off the tops as closely to the beet as possible. Wash beets thoroughly.   There is no need to dry the beets.

Wrap each beet in foil tightly. Place foil-wrapped beets on a baking sheet. Bake for approximately 50 minutes. Beets should be tender to the touch.

When the beets are cool enough to handle, hold them with a paper towel and push off the skins.

In a medium-sized bowl, combine sour cream, white onion, salt, sugar, and balsamic vinegar.

Dice beets and stir them into the sour cream dressing.

Serve immediately or store in the refrigerator in an air-tight container until serving.

This Beet Orange Salad is a simple and classic spring salad that balances the sweetness of beets with the tanginess of oranges - light, flavorful &amp; vibrant

Beet Orange Salad

spinach and arugula mix

walnuts (chopped)

feta cheese

Salt and pepper

orange juice

red wine vinegar

Whisk together the ingredients of the dressing until it’s well blended.

Assemble the salad into one large bowl or two separate bowls. Start by placing the greens at the bottom, followed by interchanging layers of the sliced beets and sliced oranges. Crumble feta cheese on top along with walnuts and drizzle the dressing on top.

Enjoy at room temperature or cold.

https://content.jwplatform.com/videos/pjkB9YbJ.mp4

This Beet Orange Salad is a simple and classic spring salad that balances the sweetness of beets with the tanginess of oranges - light, flavorful & vibrant

Roasted beet and orange salad is a nutritious and delicious meal! Roasted beets and fresh oranges are layered over a bed of arugula and topped with goat cheese, walnuts and citrus vinaigrette dressing!

Top 38 beet salad recipes from across the web

The most viewed beet salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Colorful Beet Salad with Carrot, Qu...

Beet Salad with Pistachios and Feta...

Roasted Beet Salad

Beet and Quinoa Salad with Maple-Ba...

Roasted Beet Salad with Walnuts and...

Roasted Beet Salad with Chickpeas a...

How to Cook Beets

Sour Cream Beet Salad

Beet Orange Salad

Roasted Beet and Orange Salad

Beet and Burrata Salad with Fried B...

Roasted Beet Salad with Crispy Kale...

Balsamic Roasted Beet Salad

Beet and Goat Cheese Arugula Salad

Beet Salad with Goat Cheese

Beet & Mozzarella Salad (with Press...

Beet Salad with Goat Cheese and Bal...

Beet Salad

Farro, Roasted Beet and Goat Cheese...

Avocado, Orange and Beetroot Salad

Avocado, Orange and Beetroot Salad

Roasted Beet Salad with Candied Wal...

Roasted Beet and Chickpea Salad

Easy Mediterranean Beet Salad Reci...

Beet Salad

Citrus Beet Salad

Roasted Beet and Kale Salad

Creamy Beet Salad

Beet Salad

Classic Vinegret Salad with Beets a...

Roasted Sweet Potato &amp; Beet Sal...

Russian Beet Salad (with Garlic)

Shredded Beet and Carrot Salad

Beet Salad with Feta, Cucumbers, an...

Beet Salad with Feta Cheese

Beet Salad with Goat Cheese

Roasted Beet Salad with Crispy Kale...

Pickled Beet Salad with Feta and Wa...

The most viewed beet salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Roasted Sweet Potato & Beet Sal...