golden beets

With crumbled goat cheese, walnuts, scallions and herbs, this easy roasted golden beet salad recipe can be served as a vegetable side dish too.

Roasted Golden Beet Salad

For roasted beets

golden beets, greens removed

olive oil

salt

black pepper

For vinaigrette

garlic

baby arugula leaves

white wine vinegar

For salad

baby arugula

scallion, thinly sliced

parsley

goat cheese

walnuts

For the roasted beets

Place each beet on an individual piece of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.

When the beets are cool enough to handle, use a towel to rub off the skins. Cut the beets into 1/2-inch-wide wedges.

For the vinaigrette

Combine the garlic clove, 1/2 cup arugula, white wine vinegar, 1/4 cup olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a food processor or blender. Puree until smooth and combined. Pour the vinaigrette into a large bowl.

For the salad

Stir the roasted beets into the vinaigrette. Then add 2 cups arugula, scallions, parsley, goat cheese and walnuts, tossing to combine.

These roasted golden beets are a fantastic side dish. Golden beets have a delicious, mellow earthiness.

Roasted Golden Beets

sea salt

Preheat oven to 425 degrees F. 

Scrub the beets under running water to remove...

Scrub the beets under running water to remove any dirt. Cut the tops off the beets. Cut off any long roots. 

Tear off several pieces of aluminum foil (enough...

Tear off several pieces of aluminum foil (enough so each beet has its own sheet). Place each beet in the center of a piece of foil. Drizzle it with a little olive oil and sea salt. Using your hands, massage the oil all over the beets. 

Close the foil around the beets and place...

Close the foil around the beets and place them on a baking sheet. Bake for 40 to 55 minutes, till fork tender. Depending on the size of the beets, this will vary. 

Remove the beets from the oven and carefully...

Remove the beets from the oven and carefully pull back the foil. Be careful as the trapped steam can be very hot. 

Allow the beets to cool for a few...

Allow the beets to cool for a few minutes before using your fingers or a paper towel to pull off the skin. 

Slice the beets and place them in a...

Slice the beets and place them in a large serving dish. Drizzle them with a little olive oil and sprinkle on additional salt and a pinch of black pepper. 

https://mediavine-res.cloudinary.com/video/upload/vfuaizmje3qgdqxsyj1s.mp4

Roasted golden beets are one of the most delicious vegetable side dishes. You'll roast the whole beets in a foil packet till they're tender.

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Lemon Vinaigrette

coriander

honey

cumin

arugula

feta

pistachios

Sea salt

Microgreens (optional)

Preheat the oven to 400°F.

Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.

Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.

Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.

Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.

Make honey-Dijon roasted golden beets with a tangy glaze that enhances their earthy flavor. An easy, tasty side dish perfect for any meal!

Roasted Golden Beets Recipe

beets

Dijon mustard

apple cider vinegar

garlic powder

Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Though typically referred to simply as "cider" in those areas, it is not to be confused with the alcoholic beverage known as cider throughout most...

apple cider

Dijon Mustard

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Black pepper

Honey /ˈhʌni/ is a sweet food made by bees foraging nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people. Honey is also produced by bumblebees, stingless bees, and other hymenopteran...

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

Preheat the oven to 400°F. Line a baking sheet with parchment paper, then set aside.

In a small bowl, combine the oil, honey, mustard, vinegar, garlic powder, salt, and pepper. Mix well.

In a large bowl, combine the peeled and chopped beets with half of the honey-Dijon mixture. Toss to coat well.

Place the beets on the parchment-lined baking sheet in a single layer.

Roast the beets in the oven for 45 minutes, stirring halfway through, until they’re fork-tender and lightly caramelized.

Remove the beets from the oven and then immediately toss them with the remaining honey-Dijon mixture.

Serve and enjoy!

This Golden Beet Salad with pistachios and creamy goat cheese is a simple side dish salad that’s as delicious as it looks!

Golden Beet Salad 

extra virgin olive oil (divided)

peas

pistachios (roughly chopped)

lemon juice

rice vinegar

Kosher salt

Preheat the oven to 400 degrees F. Place a large piece of foil on a rimmed baking sheet. Place the beets on one half of the foil. Drizzle with 1 tablespoon of olive oil and season with salt.

Pull the empty side of foil up and over the beets and crimp the edges of the foil together to seal. Transfer the baking sheet to the oven to roast for 1 hour to 1 ½ hours, until the beets are fork tender. Cooking times can vary based on the size of the beets. Once tender, remove from the foil and let cool until you can easily handle them.

While the beets are roasting, make your dressing. Add the remaining olive oil, lemon juice, rice vinegar, dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper to a salad bowl. Use a microplane to finely grate the garlic into the bowl. Whisk until emulsified and evenly combined. Set aside.

Once the beets are cool, use clean hands to gently remove the skin. This can be done using a paper towel to wipe the skin off or under running water. Discard the skins and cut the beets into bite-size wedges. Add the wedges to the bowl with the dressing and stir to combine.

To assemble the salad, add the arugula and snap peas to the bowl and toss to combine. Top with goat cheese and pistachios. Serve immediately.

Great, sugar snaps are a surprise addition to me for this salad. Liked ideas for additions like fresh herbs--walnuts or pistachios I have tried and I just add a tiny bit of dressing that I don't even put oil into it. Will make often. Love fresh arugula from an organic grower near me--goat cheese makes this very special--but I would also use lower fat feta as a sub.

We love this salad!  We don't love arugula or snap peas, so we sub with whatever greens we have and snow peas.  It's so tasty with any grilled protein and then we have the rest for lunch the next day.  This is in our rotation for spring!

Omg this is so good. Tastes like it’s from a fancy restaurant! I couldn’t find golden beets so I used regular and it was still delicious!

Made this tonight with a Rotisserie chicken and it was absolutely delicious! The dressing omg so good! I didn’t have pistachios so used walnuts and added avocado! Will definitely be making this again!

How much garlic for the dressing? I don't see it on the ingredient list but maybe I missed it?

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Top 5 golden beets recipes from across the web

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