Appetizers, Brunch It Up, Recipes

Roasted Beet Salad

0 comments

Get ready to get your Dwight Schrute on with this gluten-free Roasted Beet Salad!

Jump to Recipe

I’ve never met a beet I didn’t like. For those who say they aren’t a fan of the colorful veggie, you haven’t tried this salad yet. This Roasted Beet Salad is one of my favorite appetizers to serve up during summer and it’s always a hit! With peppery arugula and creamy goat cheese, it really doesn’t get any better than this! 

Pro Tip: Avoid Beet Red Hands 

Before we dive into the recipe, I have to share a tip with everyone to help you all avoid looking like you have blood on your hands. I unfortunately learned the hard way years ago that purple beets stain! It takes a lot of forceful scrubbing to get that bright color off and even then, your nails might now look so great after. So, pro tip: when you’re cleaning and peeling your beets, wear gloves! Trust me, it will make everything so much easier in the end. Or, you can just opt for the ready to eat beets from Trader Joe’s for easy prep work! 

Now that we have that out of the way, let’s get cooking! 

HOW TO MAKE ROASTED BEETS

I personally love buying organic beets with their stem still in tact. There’s a lot that you can do with beet greens and leaves, from making veggie stock to juicing them. I’ve found that most farmer’s markets or Sprouts has a wide selection of fresh beets for the picking. Once you have your beets, slice off the stem and leaves, then wash the beet. We’re going to peel the beet next. Unfortunately, there’s no fast tip or trick to peeling these beauties. You just have to work fast and avoid staining your hands. 

Once the beets are peeled, we’re going to roast them. Slice your beets into quarters, then place on two separate baking sheets. We don’t want to combine the golden and purple beets because the purple color will bleed onto the golden beets. Next, it’s time to make the dressing! I love this dressing because it’s used both to season the beets but also for the salad itself. We’re going to combine olive oil, dijon mustard, honey, and lemon juice in a blender. Then, blend until smooth and pour half of the dressing over the golden and purple beets. Make sure that you save the other half for the salad. 

Pop your beets in the oven to cook for 1 hour, then allow them to cool for 15 minutes. While the beets are cooling, we can begin making the salad. Here’s a little tip, dress your salad a bit before adding all the ingredients. Add just a hint of the dressing to arugula, then toss the salad before adding goat cheese, pistachios, and avocado. Just make sure to dress the salad right before serving because the arugula will begin to get soggy and wilt otherwise. Then, roast up those pistachios and toss them into the salad with the creamy goat cheese. Before adding the avocado, season it slightly with just a touch of salt and pepper. This really brings out the flavor and makes it delicious! 

Finally, add your cooled roasted beets to the salad. Pour the rest of the dressing over the salad and toss to mix the dressing with the arugula and ingredients. Then, just serve up! This salad will easily feed six people, if not more!

Roasted Beet Salad

Recipe by Arianna Negri Course: AppetizersDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Ingredients

  • 3 large golden beets, peeled

  • 3 large purple beets, peeled

  • 1/4 cup goat cheese

  • 1/4 cup pistachios, shelled and roasted

  • 1 avocado, pitted and sliced

  • 1 bag of arugula, washed

  • Dressing
  • 4 tablespoons olive oil

  • 4 teaspoons dijon mustard

  • 2 teaspoons honey

  • 1 lemon, juiced

  • Salt & pepper to taste

Directions

  • Preheat the oven to 350 degrees Fahrenheit and line two small baking sheets with silicone liners
  • Slice the beets into quarters and place the purple beets on one baking sheets and the golden beets on another baking sheet
  • Adding the ingredients for the dressing to a blender and blend until smooth
  • Then, pour half of the dressing over the beets and save the other half for the salad
  • Roast the beets in the oven for 1 hour, then allow to cool for 15 minutes
  • While the beets are cooling, add the goat cheese, pistachios, avocado, and arugula to a large bowl
  • Next, add the cooled beets to the salad along with the rest of the dressing, then toss the salad
  • Serve & enjoy!

Notes

  • To avoid stained purple hands, where gloves when handling the purple beets

Leave a Comment

Your email address will not be published. Required fields are marked *

*