Gorgeous Beet Salad is a simple side full of fresh flavors and incredible textures that complements any fall or winter dish you serve!
With pops of garnet red, verdant green, and creamy white, this eye-catching Beet Salad is almost too beautiful to eat! The seasonal flavors of sweet, earthy beets and peppery, tangy greens, tossed with crunchy nuts, creamy feta, and a mouthwatering balsamic vinaigrette, make this a wonderful salad to serve with all your fall favorites!
The Perfect Fall Salad
I know we all start to turn to warm, hearty dishes as the chilly weather sets in, but I find that I really appreciate the lighter side of fall’s bounty the older I get. A lovely beet salad with arugula and spinach is the perfect balance to comforting squash soups and turkey dinners, and always hits the spot for lunch! The roasted beets have a light sweetness that pairs so deliciously with the peppery arugula, crunchy pecans, and feta, and the balsamic dressing brings all of these flavors together so well that it’s hard to stop eating! Beet salad is a must-have when you’re craving a light lunch or the perfect side for a big dinner, and it’s gorgeous yet easy enough to impress the entire family!
Beets are a wonderful sweet and savory side that can highlight the flavors of any meal, with herby flavors like Roasted Rosemary Beets and Carrots, or with warm, comforting ingredients like Roasted Honey Ginger Beets with Winter Squash.
Other Recipes to Serve with Beet Salad
- Super Juicy, Brine Roasted Turkey is a mouthwatering main dish to share with family and friends during the holidays!
- Every great meal should be followed with an equally great dessert, like decadent Cheesecake-filled Pumpkin Bundt Cake!
Ingredients
Veggies: To make this salad, you will need several beets that have been trimmed, as well as your favorite washed and dried greens. Arugula, spinach, and even Romaine are all good options. Pick up a small bunch of spring onions, also known as green onions or scallions, for this salad as well.
Cheese: Feta is an excellent option for this salad, or for a milder choice, you can choose goat cheese or fresh ricotta cheese.
Nuts: Toasted chopped pecans are needed for this salad, but you can substitute walnuts, pumpkin seeds, pistachios, or sunflower seeds if you’d like.
Dressing: To make the dressing, you will need balsamic vinegar, olive oil, maple syrup, salt, and pepper.
How to Make Beet Salad
STEP ONE: Preheat the oven to 400 degrees F and wrap the washed and dried beets in foil. Bake the wrapped beets for 60-80 minutes, or until tender.
STEP TWO: While the beets are roasting, whisk together the olive oil, balsamic vinegar, and maple syrup. Season the dressing with salt and pepper to taste and then set it aside to use later.
STEP THREE: Once the beets are fully roasted, carefully transfer them to an ice water bath. Peel the cooled beets using your hands or a paring knife, and then cut them into bite-sized pieces.
STEP FOUR: Add the beets, greens, spring onions, toasted pecans, and half the feta cheese to a large bowl. Pour the dressing over the salad and toss well. Sprinkle the remaining feta cheese over the top of the salad and serve.
Tips for Success
- Feel free to make the substitutions that work for you, such as using your favorite greens and nuts. You can also swap honey or agave syrup for the maple syrup.
- Place the cooled beets in a bowl of cold water to make peeling easier and keep your hands cleaner.
- You can use precooked beets if you’re short on time. The beets can also be prepared ahead and kept in the fridge for 2-3 days.
- Prepare this salad the day before and wait to add the dressing until you are ready to enjoy it. You can also store a fully prepared salad for up to three days in an airtight container in the fridge.
Can beets be eaten raw?
Washed, peeled, and trimmed beets can be eaten raw. Thin-sliced or matchstick-cut beets are wonderful additions to salads and can add a lot of flavor. Don’t be shy about making a beet salad that only features grated beets and a lovely, flavorful dressing- these root beauties are plenty good on their own! Besides flavor, beets are loaded with nutrition, and while a good amount of that nutrition is maintained after roasting, there is more in the raw beet. Cooked or raw, there are a lot of delicious things to say about beets, so enjoy them in a variety of ways!
What do beets pair well with?
Beets pair well with several other foods and spices. The sweet earthiness of the beets always complements other root veggies like parsnips, turnips, carrots, and potatoes. Flavorful vegetables like Brussels sprouts, strong greens, and squashes also work well with beets. When preparing a beet dish, use spices like rosemary, chervil, tarragon, or dill, which enhance the flavor of beets without being overpowered by them. When it comes to meat, traditional favorites are beef and lamb, but more and more, beets are also being served with chicken and pork. After reading all of this, I’m sure you can agree that beets should be eaten way more than they currently are!
More Wonderful Fall and Winter Salads
- Harvest Salad with Butternut Squash
- Winter Spinach Salad
- Roasted Sweet Potato Salad
- Chopped Spinach Pomegranate Salad
- Sweet Potato and Apple Quinoa Salad
Ingredients
- 5 medium beets trimmed and washed
- 2 cups baby spinach washed and dried
- 2 cups arugula washed and dried
- 1 cup crumbled feta or goat cheese
- ½ cup chopped pecans toasted
- 2 green onions thinly sliced
Dressing
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Place the cleaned beets onto a large piece of foil. Tightly wrap the foil around the beets. Place on a baking sheet. Bake for 60-80 minutes until tender. (Start checking for doneness with a sharp knife around the 45-minute mark.)
- Remove from the oven and carefully transfer the beets to an ice water bath. Remove the peels using your hands or a paring knife. Chop the beets into bite-sized pieces and place them into a large salad bowl.
- In a medium mixing bowl, whisk together the olive oil, balsamic vinegar, and syrup until emulsified. Season with salt and pepper to taste.
- To the bowl with the beets, add the spinach, arugula, half of the feta, nuts, and green onions. Pour the dressing over the salad and gently toss until coated.
- Sprinkle the remaining cheese over the top and serve immediately.
Notes
- A small casserole dish with a lid can be used instead of foil and a baking sheet if desired.
- You can use precooked beets to save prep time. The beets can also be baked ahead of time and kept in an airtight container in the fridge for 2-3 days.
- To toast the pecans: Place a skillet over medium heat. Add the nuts and toast for about 5 minutes until they are toasted, stirring occasionally. Transfer to a bowl to cool.
Leave a Reply