Go Back
+ servings
Top view of a beet salad with toppings next to a jar of homemade balsamic vinaigrette
Print Recipe
5 from 4 votes

Roasted Beet Salad

Roasted beet salad is as delicious as it is colorful! You will love the bright, yet earthy flavors combined with the tangy balsamic vinaigrette.
Prep Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: American
Keyword: Beet Salad
Servings: 6
Calories: 392kcal
Author: Erica Walker

Ingredients

  • 3 red beets
  • 3 golden beets
  • olive oil
  • sea salt and pepper to taste
  • 3 cups arugula (or Spring salad mix)
  • 1/4 cup goat cheese (or Feta cheese)
  • 1/2 pear
  • 4 ounces prosciutto (or to taste)
  • 1/3 cup pecans (plain or praline)
  • 1/4 cup sunflower seed and dried cranberry mix (I used the organic salad mix topping from Costco)
  • balsamic vinaigrette (to taste)

Balsamic Vinaigrette

Instructions

  • Preheat oven to 400-degrees F. Rinse beets and cut off the leafy stems and bottoms so they sit flat.
    A raw beet with the stem and bottom cut off for roasting
  • Place each beet on a piece of aluminum foil and drizzle with enough olive oil to cover the beet. Sprinkle with a little salt and pepper to taste and wrap tightly with the foil.
    A raw beet covered in olive oil and sprinkled with salt and pepper
  • Bake in the preheated oven for 60-90 minutes or until fork-tender. If you pull it out and it's not soft enough, simply re-wrap and return to the oven until done.
    Roasted beets that were wrapped in foil and have been uncovered to show doneness
  • Remove beets from the oven and allow to cool until cool enough to handle. Using gloves, rub the tough skin away from the beet. It should come off easily. It also helps to do this under running cold water. Place in a bowl and refrigerate until ready to serve.
  • When completely cool, cut the beets into wedges, cubes, or slices.
  • In a large bowl, toss arugula and/or baby greens with a little balsamic vinaigrette. Keep the greens in the bowl or transfer to a serving platter. Arrange beets over the top then add sliced pear, goat cheese, prosciutto and top with pecans (or walnuts).
    Top view of a beet salad with toppings next to a jar of homemade balsamic vinaigrette
  • Add a little drizzle of balsamic vinaigrette (or a reduced balsamic vinegar) over the top if desired before serving.
    Balsamic vinaigrette being poured onto a beet salad

For the Balsamic Vinaigrette

  • Place all the ingredients in a pint-sized jar, cover tightly with the lid, and shake until well mixed.
    You can also blend all the ingredients in a blender or whisk them together in a bowl before adding to the jar. To store, refrigerate in the sealed jar for up to 2 weeks.
    A jar of homemade balsamic vinaigrette next to a plate of beet salad

Nutrition

Calories: 392kcal | Carbohydrates: 21g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 426mg | Potassium: 415mg | Fiber: 4g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg