This roasted beet salad is as beautiful as it is delicious. Roasted beets, fresh greens, creamy goat cheese, and a sprinkle of honey-roasted nuts add satisfying crunch, all brought together by a bright, tangy orange vinaigrette.
TL;DR
Learn how to perfectly slow roast a mix of colorful beets and prep tender beet greens, then assemble a vibrant salad with creamy goat cheese, fresh berries, honey-roasted nuts, and a bright orange vinaigrette. Includes step-by-step instructions, tips for peeling and roasting beets, and serving ideas.
Ingredients
- Beets: Use a combination of red beets, golden beets, and candy (chioggia) beets for a colorful salad. Cooking times will vary depending on the size of the beets, so check for tenderness as they roast.
- Beet Greens: Any tender leafy greens will work if your beet greens aren't salad-ready quality. Try kale, Swiss chard, spinach, or arugula. Remove tough stems and tear the leaves into bite-sized pieces.
- Goat Cheese: Creamy goat cheese adds richness, but feta cheese can be used as a tangy alternative. If you love goat cheese, try this venison crostini with whipped goat cheese.
- Orange Vinaigrette: A bright, tangy dressing with orange juice, olive oil, and honey. White balsamic vinegar can be swapped for apple cider vinegar or red wine vinegar, and Dijon mustard can be replaced with whole-grain mustard. I use a similar dressing in this fennel & orange salad recipe. Love making your own dressings? You'll want to try this homemade honey mustard dressing next.
See recipe card for quantities.
How To Make Roasted Beet Salad
This salad begins with perfectly roasted beets, slow-cooked until tender, then peeled, sliced, and paired with fresh greens and bright flavors.
- Step 1: Preheat oven to 300°F. Divide beets into colors. 1 color is ok too! Make aluminum foil packets for each color of beets to keep the colors from running together.
- Step 2: Place beets into foil packets and place them on a baking sheet. Roast for 2-2.5 hours, or until the beets are tender.
- Step 3: Remove the pan from the oven and let the beets cool for 15 minutes. Let the beets cool in the packets, which helps loosen the skins for easy peeling. Once cooled, gently rub the skins off the beets by hand, then trim away the roots and tops.
- Step 4: Slice or cut into wedges and place into airtight containers in the fridge to finish cooling.
- Step 5: Wash beet greens thoroughly and remove tough stems. Tear leaves into bite-sized pieces. Set aside.
- Step 6: Place all dressing ingredients in a glass jar and shake to combine. Refrigerate until ready to use.
- Step 7: 15-30 minutes before serving, toss the beet greens with ¼ cup of dressing.
- Step 8: Arrange greens in a serving dish or salad bowl. Top greens with mint.
- Step 9: Top with sliced beets, raspberries, goat cheese, and nuts.
- Step 10: Drizzle remaining dressing over salad just before serving. Enjoy!
Pro Tips
- Use a variety of beet colors for a visually stunning beet salad.
- Roast beets low and slow to maintain their natural sweetness and prevent burning.
- Letting beets cool in their foil packets helps loosen the skins for easy peeling.
Serving Suggestions
I make this beet salad recipe several times each summer and fall. It's my family's favorite way to enjoy beets from the garden. It makes a beautiful starter for a dinner party or holiday meal, but it's also hearty enough to serve alongside jerk salmon, venison tenderloin, marinated venison steak, or grilled chicken.
The bright flavors and colorful presentation make it perfect for brunch or a light lunch, and the sprinkle of nuts adds a satisfying crunch that pairs well with a variety of dishes.
Recipe FAQs
Yes! Roast and slice beets up to 3 days in advance. Prepare dressing and store separately. Assemble per the recipe instructions for the best freshness.
Absolutely! Red, golden, or candy (chioggia) beets all work. Using multiple colors adds visual appeal.
Yes! Try toasted almonds, pecans, walnuts, pistachios, or sunflower seeds for crunch. Cheese options include feta or blue cheese.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!
Thank you!
Annie
📖 Recipe
Roasted Beet Salad with Orange Vinaigrette
Ingredients
Salad
- 4-6 medium beets, assorted colors
- 6 cups beet greens, washed and torn into bite-size pieces
- 1 tablespoon mint, finely chopped
- ¾ cup fresh raspberries
- ¼ cup honey roasted nuts (walnuts, pecans, sunflower seeds, etc.)
- 4 oz goat cheese, sliced or crumbled
Orange Vinaigrette
- 2 tablespoon olive oil
- 2 tablespoon white balsamic vinegar
- 2 tablespoon fresh orange juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon fresh orange zest
- ⅛ teaspoon table salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 300°F. Divide beets into colors. 1 color is ok too!
- Make aluminum foil packets for each color of beets to keep the colors from running together. Place beets into foil packets and place them on a sheet pan. Roast for 2-2.5 hours, or until the beets are tender.
- Remove the pan from the oven and let the beets cool for 15 minutes. Let the beets cool in the packets, which helps loosen the skins for easy peeling. Once cooled, gently rub the skins off the beets by hand, then trim away the roots and tops. Slice and place into airtight containers in the fridge to finish cooling.
- Wash beet greens thoroughly and remove tough stems. Tear leaves into bite-sized pieces. Set aside.
- Place all dressing ingredients in a glass jar and shake to combine. Refrigerate until ready to use.
- 15-30 minutes before serving, toss the beet greens with ¼ cup of dressing. Arrange greens on a serving dish.
- Top greens with mint, sliced beets, raspberries, goat cheese, and nuts. Drizzle remaining dressing over salad just before serving. Enjoy!
Notes
- Use a combination of red beets, golden beets, and candy (chioggia) beets for a colorful salad. Cooking times will vary depending on the size of the beets, so check for tenderness as they roast. Use a variety of beet colors for a visually stunning beet salad.
- Roast beets low and slow to maintain their natural sweetness and prevent burning. Letting beets cool in their foil packets helps loosen the skins for easy peeling.
- Any tender leafy greens will work if your beet greens aren't salad-ready quality. Try kale, Swiss chard, spinach, or arugula. Remove tough stems and tear the leaves into bite-size pieces.
- Creamy goat cheese adds richness, but feta cheese can be used as a tangy alternative.
- A bright, tangy dressing with orange juice, olive oil, and honey. White balsamic vinegar can be swapped for apple cider vinegar or red wine vinegar, and Dijon mustard can be replaced with whole-grain mustard.
Annie Weisz says
I hope you love this roasted beet salad as much as I do. Honestly, I grow beets mostly so I can make this salad! Let me know if you try it. I'd love to hear how it turns out!