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Top view of a beet salad with toppings next to a jar of homemade balsamic vinaigrette
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Roasted Beet Salad Recipe

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: Roasted Beet Salad
Servings: 6 servings
Calories: 395kcal
Author: Erica Walker

Equipment

  • Aluminum Foil (for roasting beets)

Ingredients

  • 3 red beets
  • 3 golden beets
  • olive oil
  • sea salt and pepper to taste
  • 3-4 cups arugula mix or spring salad mix
  • 1/4 cup goat cheese Feta cheese also works great
  • 1/2 pear sliced thin
  • 4 ounces prosciutto
  • 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 (or your favorite vinaigrette dressing)

Balsamic Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey you can add more if you like it sweeter. Taste as you go.
  • 1 clove garlic
  • 1/2 teaspoon salt
  • black pepper to taste

Instructions

  • Preheat the oven to 400°F. Rinse the beets and trim off the leafy stems and the bottoms so they can sit flat.
    A fresh red beet on a cutting board with a knife
  • Place each beet on a sheet of aluminum foil. Drizzle with olive oil, making sure the beet is lightly coated, then season with salt and pepper. 
    A close up of a beet on foil seasoned with salt and pepper.
  • Wrap the foil tightly around each beet and place them on a baking sheet.
    Roasted beets wrapped in foil on a baking sheet.
  • Roast for 60-90 minutes, or until the beets are fork-tender. If they aren’t quite soft enough, rewrap them and return to the oven until done.
    Golden and red beets that have been roasted and surrounded by foil.
  • Remove the beets from the oven and let them cool until they are easy to handle. Using gloves, rub off the skins (they should slide off easily). This is even easier under cool running water. Transfer the peeled beets to a bowl and refrigerate until ready to use.
    Roasted whole red and golden beets on a cutting board.
  • Once fully cooled, cut the beets into wedges, cubes, or slices.
    Beets sliced on a white cutting board.
  • In a large bowl, toss the arugula or baby greens with a small amount of balsamic vinaigrette. Leave the greens in the bowl or transfer them to a serving platter.
    Top with the beets, sliced pear, goat cheese, prosciutto, and pecans or walnuts. Drizzle with a little more balsamic vinaigrette or reduced balsamic vinegar, if desired, just before serving.
    Top view of a beet salad with toppings next to a jar of homemade balsamic vinaigrette

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 balsamic vinaigrette being shaken

Nutrition

Calories: 395kcal | Carbohydrates: 21g | Protein: 7g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 481mg | Potassium: 422mg | Fiber: 4g | Sugar: 17g | Vitamin A: 380IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg