Are you tired of the same old salads? Look no further! Beets are a versatile ingredient that can add a pop of color and flavor to any dish. Whether it’s a light and refreshing summer salad or a hearty and comforting winter one, beets are the perfect addition. In this article, we’ll explore 18 different beet salad recipes that will keep you satisfied all year round.
From classic combinations like roasted beets with goat cheese to more adventurous pairings like beets and watermelon, these salads showcase the best of what beets have to offer. So go ahead, get creative, and add some beety goodness to your mealtime routine! In this article, we’ll take a closer look at each of these recipes, including ingredients, instructions, and tips for making them your own.
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
A sweet and savory salad featuring roasted beets, creamy goat cheese, and fresh greens.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
– 2 tablespoons balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into bite-sized pieces.
3. In a small bowl, whisk together olive oil, salt, and pepper.
4. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped nuts (if using).
5. Drizzle balsamic glaze over the salad and toss to coat.
Cooking Time: 45-50 minutes
Golden Beet and Arugula Salad with Citrus Vinaigrette
Brighten up your salad game with this vibrant and refreshing Golden Beet and Arugula Salad, elevated by a zesty Citrus Vinaigrette. The sweetness of the beets pairs perfectly with the peppery bite of arugula and the tanginess of the citrus dressing.
Ingredients:
– 2 large golden beets
– 4 cups arugula
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– Optional: crumbled goat cheese or chopped nuts for added texture
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, and optional toppings (if using).
5. Whisk together olive oil, orange juice, apple cider vinegar, and honey to make the Citrus Vinaigrette.
6. Drizzle dressing over the salad and season with salt and pepper to taste.
Cooking Time: 50 minutes
Beet and Quinoa Salad with Lemon Tahini Dressing
This vibrant salad combines the earthy sweetness of roasted beets with the nutty flavor of quinoa, all tied together by a creamy lemon tahini dressing. Perfect for a healthy lunch or dinner option.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 large beets
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Chopped fresh parsley or cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Cook quinoa according to package instructions using 2 cups of water. Set aside.
3. In a blender or food processor, combine lemon juice, tahini, garlic, salt, and pepper. Blend until smooth.
4. Peel roasted beets and dice into small pieces. Combine with cooked quinoa and drizzle with the lemon tahini dressing.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 1 hour (including roasting time)
Warm Beet Salad with Balsamic Glaze and Walnuts
Elevate your salad game with this sweet and earthy combination of roasted beets, crispy walnuts, and tangy balsamic glaze.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool slightly, then peel and slice into wedges.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until thickened.
5. Toss beet slices with olive oil, salt, and pepper.
6. Top beets with chopped parsley and walnuts. Drizzle with balsamic glaze.
7. Serve warm.
Cooking Time: 50 minutes
Beet and Orange Salad with Mint and Feta
This refreshing salad combines the sweetness of beets and oranges with the tanginess of feta and the brightness of mint, making it perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1/4 cup fresh mint leaves
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Peel the roasted beets and slice into wedges.
3. In a large bowl, combine orange segments, mint leaves, and feta cheese.
4. Add the roasted beet wedges to the bowl and drizzle with olive oil.
5. Season with salt and pepper to taste.
Cooking Time: 50 minutes (including roasting time)
Pickled Beet and Red Cabbage Slaw
This sweet and tangy slaw is perfect as a side dish or topping for your favorite sandwiches, burgers, or salads.
Ingredients:
– 1 large red cabbage, thinly sliced
– 2 medium beets, peeled and grated
– 1/4 cup pickling vinegar
– 1/4 cup sugar
– 1 tablespoon salt
– 1/4 cup apple cider vinegar
– 1/4 cup water
Instructions:
1. In a large bowl, combine the sliced cabbage and grated beets.
2. In a small saucepan, combine the pickling vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Remove the saucepan from the heat and stir in the apple cider vinegar and water.
4. Pour the hot pickling liquid over the cabbage and beets. Let it sit at room temperature for at least 2 hours or refrigerate overnight.
5. Just before serving, give the slaw a good stir to redistribute the flavors.
Cooking Time: 2-3 hours (depending on the desired level of pickling)
Beet and Avocado Salad with Lime Dressing
A vibrant and refreshing salad that combines the earthy sweetness of beets with the creamy richness of avocado, all tied together with a zesty lime dressing.
Ingredients:
– 2 large beets
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine the cooled beets, diced avocado, lime juice, olive oil, garlic, salt, and pepper. Toss gently to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately.
Cooking Time: 45-50 minutes (for roasting the beets)
Beetroot Carpaccio with Arugula and Parmesan
This recipe showcases the sweetness of beetroot, paired with the peppery flavor of arugula and the salty tang of Parmesan. Perfect for a light lunch or as a starter.
Ingredients:
– 2 large beetroot, peeled and thinly sliced
– 4 cups arugula
– 1/2 cup shaved Parmesan cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the beetroot slices for 20-25 minutes, or until slightly caramelized.
3. In a large bowl, combine arugula, roasted beetroot, and shaved Parmesan cheese.
4. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 30-40 minutes
Beet and Chickpea Salad with Cumin Dressing
A vibrant and flavorful salad that combines the sweetness of beets, the earthiness of chickpeas, and the warmth of cumin. Perfect for a light lunch or as a side dish.
Ingredients:
– 2 large beets
– 1 can chickpeas (drained and rinsed)
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into bite-sized pieces.
3. In a large bowl, combine chickpeas, olive oil, lemon juice, cumin, salt, and pepper. Mix well to combine.
4. Add the roasted beets to the bowl and toss to coat with the dressing.
5. Serve warm or at room temperature, garnished with fresh parsley or cilantro.
Cooking Time: 50 minutes
Beet and Apple Salad with Candied Pecans
This sweet and earthy salad combines the natural sweetness of beets and apples with the crunch of candied pecans, perfect for a light and refreshing side dish or lunch.
Ingredients:
– 2 large beets
– 1 large apple, diced
– 1/4 cup brown sugar
– 1/4 cup water
– 1/2 cup pecan halves
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the cooled beets and slice into wedges.
4. In a medium bowl, whisk together brown sugar and water until dissolved.
5. Add pecan halves to the bowl and stir to coat with the sugar mixture.
6. Spread the pecans on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until caramelized.
7. In a large bowl, combine roasted beets, diced apple, and candied pecans. Drizzle with olive oil and season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Beet and Farro Salad with Herbed Yogurt Dressing
A sweet and earthy salad that combines the natural sweetness of beets with the nutty flavor of farro, topped with a tangy herbed yogurt dressing.
Ingredients:
– 2 large beets
– 1 cup cooked farro
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tbsp plain Greek yogurt
– 1 tsp lemon juice
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Cook farro according to package instructions. Drain and set aside.
4. In a blender, combine yogurt, lemon juice, parsley, dill, salt, and pepper. Blend until smooth.
5. Slice roasted beets into wedges. In a large bowl, combine farro, beets, and herbed yogurt dressing. Drizzle with olive oil and toss to coat.
Cooking Time: 1 hour 15 minutes
Beet and Watermelon Salad with Feta and Basil
This refreshing salad combines the sweetness of watermelon with the earthiness of beets, tanginess of feta, and brightness of basil. Perfect for a light and satisfying summer meal or as a side dish.
Ingredients:
– 2 large beets
– 4 cups cubed watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Let the beets cool, then peel and dice into 1-inch pieces.
4. In a large bowl, combine the watermelon, feta cheese, and basil.
5. Add the roasted beets to the bowl and drizzle with olive oil.
6. Season with salt and pepper to taste.
Cooking Time: About 50 minutes (including roasting time)
Beet and Carrot Salad with Ginger Dressing
Elevate your salad game with this vibrant and flavorful Beet and Carrot Salad, topped with a zesty Ginger Dressing. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 2 large beets
– 4 medium carrots
– 1/4 cup ginger dressing (see below)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Ginger Dressing:
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45 minutes, or until tender.
2. Peel carrots and slice into thin rounds.
3. In a large bowl, combine roasted beets, carrot slices, and chopped cilantro.
4. Whisk together Ginger Dressing ingredients until smooth. Pour over salad and toss to coat.
5. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 45 minutes
Beet and Spinach Salad with Warm Bacon Vinaigrette
This hearty salad combines the sweetness of roasted beets with the earthiness of spinach, all tied together with a rich and smoky bacon vinaigrette. Perfect for a cozy dinner or as a unique side dish.
Ingredients:
– 2 large beets
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, cooked and crumbled
– 1/4 cup apple cider vinegar
– 1/4 cup olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine spinach leaves, crumbled bacon, and roasted beet slices.
5. In a small saucepan, warm the apple cider vinegar over low heat.
6. Whisk in olive oil, honey, salt, and pepper to create the vinaigrette.
7. Pour the warm vinaigrette over the salad and toss to combine.
Cooking Time: 50 minutes (including roasting time)
Beet and Lentil Salad with Mustard Dressing
This hearty salad combines the natural sweetness of beets with the earthy flavor of lentils, all tied together with a tangy mustard dressing.
Ingredients:
– 2 medium beets, peeled and thinly sliced
– 1 cup cooked lentils (cooked according to package instructions)
– 1/4 cup chopped fresh parsley
– 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine the sliced beets and cooked lentils.
2. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, and olive oil to make the dressing.
3. Pour the dressing over the beet-lentil mixture and toss to combine.
4. Sprinkle chopped parsley on top and season with salt and pepper to taste.
Cooking Time: 15 minutes
Beet and Pomegranate Salad with Pistachios
Elevate your salad game with this vibrant and flavorful combination of roasted beets, juicy pomegranate, and crunchy pistachios.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
– 1/2 cup chopped fresh mint leaves
– 1/4 cup pomegranate seeds
– 1/4 cup chopped pistachios
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil, balsamic vinegar, and honey.
5. Add salt and pepper to taste, then toss with roasted beets, mint leaves, pomegranate seeds, and pistachios.
6. Serve immediately.
Cooking Time: 50 minutes
Beet and Radish Salad with Lemon-Dill Dressing
This vibrant salad combines the earthy sweetness of beets and radishes with the brightness of lemon and the freshness of dill. Perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large beets, peeled and thinly sliced
– 1 bunch of radishes, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine beet and radish slices.
2. In a small bowl, whisk together lemon juice, olive oil, parsley, and dill.
3. Pour the dressing over the beet and radish mixture; toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Beet and Blue Cheese Salad with Honey Walnuts
This salad is a perfect blend of sweet and savory flavors, featuring roasted beets, tangy blue cheese, and crunchy honey walnuts. It’s a great side dish or light lunch option for a special occasion.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– 1/2 cup blue cheese crumbles
– 1/2 cup chopped walnuts
– 2 tablespoons honey
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Arrange beet slices on a plate, top with blue cheese crumbles, and drizzle with the dressing.
6. Sprinkle chopped walnuts and honey over the salad.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley leaves, if desired.
Cooking Time: 50 minutes
Summary
Get ready to fall in love with the sweet and earthy flavor of beets! This article presents 18 refreshing beet salad recipes, perfect for every season. From classic combinations like roasted beets and goat cheese to more adventurous pairings like beets and quinoa or beets and watermelon, there’s a recipe here for everyone. Whether you’re looking for a light summer side dish or a hearty winter main course, these innovative salads are sure to impress. So go ahead, get creative, and make the most of this versatile ingredient!
