roasted beet salad

Honey and orange zest flavor ricotta cheese dolloped on sweet roasted beets in an easy, flavorful dressing that makes a healthy side dish beet salad that tastes great warm or at room temperature.

Roasted Beet Salad with Ricotta

beets

extra virgin olive oil

kosher salt

ricotta cheese

orange zest (, divided)

orange juice (, divided)

honey

white wine vinegar

salt

black pepper

mint

Preheat the oven to 450°F. Cut the greens from the tops of the beets, saving for another use, then trim the bottom of the stems, and discard. Scrub the beets under cold water, pat dry with a paper towel, and place in a bowl. Toss with the olive oil and generous amount of salt and pepper.Place the beets in a baking dish and cover tightly with foil. Bake for 1 hour for large beets, or about 45 min for medium. The beets will be done when you can easily slide a sharp knife into their tender centers. Set aside to cool enough to handle.To peel, trim the ends and use a paper towel in each hand to rub off the skins. If you don&#039;t want your hands to get red, wear plastic gloves.

Slice the beets into wedges, thick rounds, or half moons. If using two colors of beets, place the cut beets in separate mixing bowls. If using the same color, add to the same mixing bowl.

To make the honey ricotta mixture, in a small mixing bowl stir together the ricotta, 1 tablespoon of the orange zest, honey, and 1/4 teaspoon of the salt. Set aside.

Make the dressing in a small mixing bowl. Whisk together the orange juice, extra virgin olive oil, vinegar, freshly ground black pepper, and 1 tablespoon of the mint with 3/4 teaspoon salt. Drizzle over the beets and toss, dividing the dressing if using two different colors beets.

Plate the dressed beets on a platter or in a serving dish. Top with dollops of the honey ricotta and the remaining mint and orange zest. Sprinkle with a generous pinch of salt and pepper. Enjoy immediately or refrigerate until ready to serve.

For the Roasted Beets

Roasted Beet Salad with Orange and Avocado. Despite only containing a handful of ingredients, it offers so much in texture, flavor, and contrast. It is elegant and refined, yet simple, approachable, and effortless.The sweetness of the oranges, the earthy beets, the creamy, satiating avocado chunks, and crunch of toasted hazelnuts come together to create one impressive beet salad.

Roasted Beet Salad with Orange and Avocado

sherry vinegar

oranges + 1 tablespoon freshly squeezed orange juice

tablespoons hazelnuts,

micro greens (optional)

olive oil,

Prepare + Roast Beets: Preheat the oven to 400...

Prepare + Roast Beets: Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.

Place beets, gently scrubbed, in a small roasted...

Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water–so that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.

Bake for 45 minutes to 1 hour (this will depend...

Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife—if the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.

Remove from oven, transfer the beets to a...

Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of...

Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges.  Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit.  Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.

Cut the peeled beets into quarters, and toss...

Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.

Spoon the beets on a large platter and drizzle on...

Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.

Warm lentils and roasted spring vegetables get a tangy boost from herbaceous yogurt sauce, briny feta, and crunchy almonds in this protein-rich roasted beet &amp; carrot lentil salad.

Roasted Beet &amp; Carrot Lentil Salad with Feta, Yogurt &amp; Dill

(200 g) French green lentils, rinsed and picked over

yellow onion, quartered

bay leaf

fine sea salt

beets (any color,

carrots, scrubbed, trimmed, halved lengthwise (if small)

(45 ml) olive oil, more as needed

(235 ml) plain full-fat yogurt

garlic,

(15 ml) fresh lemon juice, more as needed

parsley, chopped,

dill, chopped,

feta cheese, crumbled

(70 g) toasted almonds, coarsely chopped if whole

Position a rack in the center of the oven and preheat to 425ºF.

Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.

Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.

In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.

When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.

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!

Roasted Beet and Orange Salad

arugula

oranges

walnuts

½ cup goat cheese crumbles

orange juice

white balsamic vinegar

salt and pepper (to taste)

Preheat oven to 400 degrees F. Peel the beets with a vegetable peeler and slice into two inch pieces. Line a baking pan with two pieces of aluminum foil. Place the red beets in the middle of one sheet of foil and the yellow beets on the other. Drizzle one tablespoon olive oil over each sheet of beets. Fold up edges and pinch to close and form two pouches. I don't want colors to bleed so I make two separate pouches. Place on baking pan. Bake for 30 minutes or until tender.

While the beets are roasting, prepare the dressing by whisking together the orange juice, olive oil, white balsamic vinegar, and honey.

Once beets are done roasting, mix them together with half of the salad dressing. You can mix two separate bowls to prevent the colors from bleeding. Layer arugula on plate or bowl then top with beets, orange wedges, walnuts and goat cheese. Drizzle with remaining dressing, as desired. Season with salt and pepper, to taste. Enjoy!

Mediterranean-Style roasted beet salad with crispy kale and slivered almonds. A simple lemon-honey vinaigrette with a hint of piney rosemary brings it all together. The perfect salad or side dish to complete a beautiful meal. Vegan. Gluten Free. Be sure to review recipe notes for important tips.

Roasted Beet Salad with Crispy Kale and Almonds 

kale,

salt and pepper

Extra virgin olive oil (I used Early Harvest)

shallot, sliced

tbsp slivered almonds

lemon juice (juice of 1 lemon)

tbsp/63 g honey

garlic clove, chopped

rosemary

Salt and pepper

Toss kale with salt, pepper and a little extra virgin olive oil. Spread on a baking sheet. Roast in heated-oven for 7 minutes. Check, and if kale is not crispy enough, leave it in oven a little longer (I went up to 10 minutes). Remove from oven and set aside.

Cut peeled beets into wedges. Place beets on a baking sheet and season with salt. Add a generous drizzle of extra virgin olive oil and toss to coat. Make sure beets are spread in one layer on the baking sheet and roast in heated oven for about 45 minutes or so.

While beets are roasting, make the lemon-honey vinaigrette. Simply mix vinaigrette ingredients in a small bowl and whisk to combine (if the honey is too thick, you can warm it up very briefly in the microwave for just a few seconds to help it run better.)

Toast silvered almonds in a dry non-stick skillet, tossing frequently, until almonds turn a golden color (do not brown too much.)

When beets are ready and you are able to stick a knife in without resistance, remove from heat and transfer to a mixing bowl. Add shallots.

Pour the lemon-honey vinaigrette on top, and give the beets and shallots a nice toss. Add crispy kale and very gently toss.

Transfer beet salad to a serving platter. Add toasted silvered almonds. Enjoy warm or at room temperature.

This just may be my new favorite way to eat beets! Lovely salad!

Roasted beets are the only way to eat them! Love this so much!

Love this salad! So filling and perfect as a side for any meal!

This is such a delicious kale salad! I love the extra crunch from the almonds.

I am a huge fan of beets. I love that you explained how to cook beets in an instant pot too. So handy.
This salad was so good. I will surely make it again.

Ah, I'm a beet snob too! I love them though and they're so pretty in this salad. It would be great for meal planning too.

I love beets!  This was such a delicious way to eat them!

I loved this beet salad!! So flavorful and delicious!

This was incredibly good and EASY to make! Definitely trying it again soon!

Love the combibation of ingredienta in the salad. Yummm

Oh my goodness, this beet salad looks delicious and full of flavor! I'm so excited to try!

Love this salad &amp; all the colors!! I love that it's healthy &amp; so tasty!

I love roasted beets so I can't wait to make this salad. And that dressing sounds like it will be amazing on this salad.

I really enjoyed the salad.  I am not a fan of kale, but crispy kale is tasty.    I plan to make this salad again and again.

What a wonderful change and combination for a salad.  The crispy kale and the roasted beets were great by themselves.  Then I added the dressing and it was absolutely delicious! I also added the slivered almonds and feta.  I ate the entire amount by myself in two days...so good!  I paired it with chicken using your "Best chicken marinade".   Thanks for 2 delicious recipes.

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I&#039;m entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Beet Salad with Goat Cheese and Balsamic

Extra-virgin olive oil (for drizzling)

salad greens (arugula or spring mix)

shallot (thinly sliced)

green apple (thinly sliced)

goat cheese (torn)

Microgreens (optional)

Balsamic Vinaigrette

Flaky sea salt

Preheat the oven to 400°F.

Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The 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 they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

Let the beets cool and chill them in the fridge until ready to use.

Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

Roasted beetroot salad, with goats cheese and walnuts, is the perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends.  It can also be served with loads of crusty bread as a hearty vegetarian main.

Roasted Beetroot, Goats Cheese &amp; Walnut Salad

kg (2 lb) medium beetroot (washed but not peeled)

garlic (crushed)

thyme

red wine vinegar

olive oil

salt & pepper

60 ml (1/4 cup) water

walnut oil

Tablespoon red wine vinegar

kg (2 lb) roasted beetroot

150 g (6 cups) rocket (arugula) leaves

150 g (2/3 cup) goats cheese

g (1/3 cup) roasted walnuts (chopped)

Pre-heat the oven to 180C

Place the beetroot, garlic cloves and thyme into a baking dish.

Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.

Season with salt and pepper.

Pour the water into the bottom of the baking dish.

Cover the baking dish with foil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.

The beetroot are ready when a metal skewer slides easily through the centre.

Remove from the oven and allow to cool slightly.

Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.

Proceed with the salad whilst the beetroot is still warm.

To roast the beetroot

Whisk together the walnut oil and red wine vinegar in a large bowl.

Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.

Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.

Crumble the goats cheese over the top of the beetroot.

Scatter the walnuts over the goats cheese.

Serve.

To construct the salad

There&#39;s so much to love about this roasted beet salad! Especially the homemade balsamic vinaigrette it&#39;s tossed with.

Roasted Beet and Kale Salad

kale

cranberries

goat cheese

balsamic vinaigrette

Trim

Preheat the oven to 400°F (200°C). Trim the tops off the beets, leaving about 1 to 2 inches of stem, and then gently wash the beets.

Roast

Place the beets in a small Dutch oven or a casserole dish with a lid. Bake them covered for 1 hour, or until the beets are tender and pierced easily with a fork. Let them cool to the touch.

Slice

Slice the remaining stem completely off, then place the beets under running water, and use your fingers to gently rub off the skin. You can use gloves to prevent staining your fingers, or alternatively, you can use a paper towel to remove the skin. Then slice each beet into smaller pieces.

Toss

In a large mixing bowl, add the kale, sliced beets, cranberries, walnuts, and goat cheese. Drizzle with balsamic vinaigrette and toss together.

Serve

Transfer the salad to a serving bowl, and if you&#39;d like, top it with a little extra sprinkle of goat cheese (as the tossed goat cheese turns pink) or chopped walnuts before serving.

Looking for a cure for the cold weather blues? Try this zippy, fresh beet orange kale salad with pistachios, scallions and a mix of naval and blood oranges.

Beet Orange Kale Salad

For beets

For salad

navel, blood or cara cara oranges

scallions (thinly sliced)

chives

pistachios

Preheat the oven to 400 degrees F.

Place each beet on an individual sheet 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 are easily pierced with a knife.

When the beets are cool enough to handle, use a paper towel to rub off the skin. Dice the beets.

Cut the skin and white pith from the oranges. Slice between the membranes removing the segments while collecting the juice in a small bowl. Dice the orange segments.

Whisk the olive oil, salt and pepper into the orange juice.

In a large bowl, combine the kale, scallions, chives and pistachios. Fold in the beets and oranges. (The beets may stain some of the other ingredients in the bowl.)

Drizzle with orange vinaigrette.

I needed a salad that would hold up in the fridge for meal prep. I absolutely love it!

This beet salad recipe with goat cheese is perfection! Serve the roasted root veggie over greens with a tangy balsamic dressing.

Beet Salad with Goat Cheese

recipe Best Balsamic Vinaigrette

shallot

(8 cups) baby greens

pistachios,

Cook the beets

Use our Oven Roasted Beets or Instant Pot Beets method. 

Slice the beets

Slice the beets into wedges. Take proper precautions as beet juice stains easily).

Make the dressing

In a medium bowl, make the Best Balsamic Vinaigrette.

Toss the beets with the dressing

(optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you&#8217;d rather keep the balsamic vinaigrette color, you can skip this step.

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Top Tags

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