Add Preferred SourceThis Roasted Beet Salad recipe delivers on both taste and texture, with a balance that keeps it interesting from start to finish. You get the earthy sweetness of the beets, the bite of citrus, the creaminess of feta, and just enough crunch from the pecans. It’s the perfect side dish when you want something that stands out without being fussy.
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When I have a few things going on in the kitchen, this salad gives me a break. I can prep most of it in advance, keep it chilled and the vinaigrette separate, and just assemble everything whenever I’m ready. I’ve packed it up for picnics, family meals, and even meal prep during the week. If there’s any left, you can just pop it in the fridge, and it holds up well for another day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Roasted Beet Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to throw together—just follow my simple instructions and take it one step at a time, and everything comes together smoothly.
Roast the Beets
Preheat your oven to 400°F. Place the red beets on a baking sheet lined with a parchment sheet. I love using a roasting baking sheet like this for even roasting. I also grab this nonstick parchment paper to help prevent sticking and for easier cleanup.
Then, lightly coat them with olive oil to help them roast evenly and develop a richer flavor. A silicone pastry brush like this works great for spreading oil without soaking up too much.
Bake for 45 to 55 minutes, checking for tenderness by piercing the beets with a fork; they should go in easily. Once they’re fork-tender, set them aside to cool for about 30 minutes. This way, they’re easier to handle and to avoid soft, messy cuts or bleeding colors in your salad.
I usually set the pan on this cooling rack to let air circulate underneath so they cool faster without getting soggy.
Make the Orange Vinaigrette
While the beets are cooling, grab a small bowl and whisk together the olive oil, balsamic vinegar, freshly squeezed orange juice for a brighter, more natural citrus flavor in the dressing (I can’t emphasize it enough), orange zest, and a pinch of salt.
A steel whisk like this makes it easy to emulsify the dressing quickly. I also like using this microplane zester for the orange—it makes quick work of it and gets only the flavorful outer layer. Let the vinaigrette sit while the beets finish cooling so the flavors can meld together.
Peel and Slice the Beets
Once the beets are cool enough to touch, gently peel off the skins; they should come off easily with your fingers or a paper towel. If you’re worried about staining, try using these extra-absorbent paper towels to wipe away the skins cleanly.
If using just your fingers, you may want to wear gloves here to avoid staining your hands. Disposable latex-free kitchen gloves like these are a lifesaver if you’re dealing with lots of beets.
Cut the beets into bite-sized cubes. A sharp chef’s knife helps me slice the beets cleanly without mashing them.
Assemble the Salad
Place the beet cubes on a serving platter or shallow bowl. For a clean look and easy serving, I love plating it on this roomy, flat oval serving dish or this porcelain salad bowl—everything just pops against the white.
Since the orange vinaigrette tends to separate, give it a quick toss to keep it light, then drizzle evenly over the salad. Sprinkle the cubed cucumber, crumbled feta cheese, and chopped pecans across the beets.
Finish and Serve
Top with a handful of fresh parsley for a pop of color and brightness. Enjoy!
If you’re bringing this salad to a picnic, pack it into this salad container with a removable tray for the toppings, and a mini canister for the vinaigrette, to keep everything separate and fresh during transit. Then slide it into a round insulated casserole carrier to keep it chilled or cool.
Recipe Notes and Expert Tips
I’ve pulled together a few practical tips to make sure your salad turns out great from start to finish:
- Pick Similar-Sized Beets: Uniform beets roast at the same rate, helping you avoid overcooked or undercooked pieces.
- Try Golden Beets for a Twist: Golden beets are great substitutions if you want a milder, slightly sweeter flavor with less staining.
- Trim the Stems Before Roasting: Cut off the beet stems about an inch above the root before roasting to help prevent bleeding and uneven cooking. Leaving a bit of the stem intact helps lock in moisture and keeps the beets from shriveling in the oven.
- Wrap in Foil for Easy Peeling: Wrapping each beet in aluminum foil before roasting is also a good way to trap moisture, making the skins slip right off. I usually reach for this heavy-duty foil roll because it doesn’t tear during wrapping.
- Swap in Goat Cheese for a Creamier Twist: If you prefer a softer, tangier cheese, goat cheese makes a great substitute for feta. Chill it briefly before crumbling to help it hold its shape and keep the salad from getting too creamy.
- Toast the Nuts: Toasting your pecans brings out their natural oils and adds even more crunch to each bite. You can also use walnuts as a substitute—they toast up just as well and offer a slightly earthier flavor.
- Switch Up the Greens and Herbs: While parsley adds a fresh finish, you can swap in cilantro or mint leaves for a different flavor profile. If you want to bulk up the salad, toss the beets with a handful of arugula or baby spinach to turn it into a heartier, leafy base.
- Use Lemon Juice for a Brighter Kick: If you don’t have orange juice, lemon juice can be used instead for a sharper, more citrusy vinaigrette. To balance the extra acidity, try adding a small drizzle of honey or maple syrup for a touch of sweetness.
How to Store Leftovers
Leftovers will keep well in an airtight container in the fridge for up to 3 days. If you can, store the vinaigrette separately to keep everything fresh and prevent the beets from becoming soggy or softening too much.
I store mine in a glass airtight container like this one because it seals well and stacks easily in the fridge without leaking. This salad isn’t well suited for freezing. The texture of the roasted beets and cucumbers can become watery and mushy after thawing.
What to Serve With Roasted Beet Salad
This salad pairs well with a range of dishes, from grilled meats to vegetarian mains. It’s great alongside roasted chicken, pan-seared fish, or even a veggie burger. For a heartier lunch, serve it with warm grains like farro or quinoa.
You can also try adding a few apple wedges or thinly sliced red onions to the plate for extra crunch and brightness. If you’re serving it as part of a spread, add some crusty bread or a light soup to round out the meal.
More Easy Recipes for You to Try at Home
I’ve got more go-to recipes that make everyday meals feel a little more special and flexible.
- Chicken Salad Sandwich
- Whipped Feta Dip
- Rainbow Fruit Skewers
- Sourdough Focaccia
- French Onion Casserole
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!
Roasted Beet Salad
Equipment
Ingredients
For the Salad:
- 4 medium red beets rinsed and dried
- 2 tablespoons olive oil
- ⅓ cup crumbled feta cheese
- ¼ cup roasted pecans chopped
- ¼ cup cucumber cubed
- Fresh parsley for garnish
For the Orange Vinaigrette:
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 3 tablespoons fresh orange juice
- 1½ teaspoons orange zest
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly coat the beets with olive oil and place them on a baking sheet. Roast for 45 to 55 minutes, or until a fork easily pierces through. Let them cool for about 30 minutes, or until safe to handle.4 medium red beets, 2 tablespoons olive oil
- In a small bowl, whisk together the olive oil, balsamic vinegar, orange juice, orange zest, and a pinch of salt. Set aside.2 tablespoons extra-virgin olive oil, 2 teaspoons balsamic vinegar, 3 tablespoons fresh orange juice, 1½ teaspoons orange zest, Salt
- Once the beets are cool enough to handle, peel off the skins (use gloves to avoid staining your hands). Cut them into bite-sized cubes.
- Arrange the beet cubes on a serving platter. Drizzle the orange vinaigrette evenly over the beets.
- Top with cucumber, crumbled feta, and chopped pecans. Finish with a sprinkle of fresh parsley.⅓ cup crumbled feta cheese, ¼ cup roasted pecans, ¼ cup cucumber, Fresh parsley
Video
Notes
- Pick Similar-Sized Beets: Uniform beets roast at the same rate, helping you avoid overcooked or undercooked pieces.
- Try Golden Beets for a Twist: Golden beets are great substitutions if you want a milder, slightly sweeter flavor with less staining.
- Trim the Stems Before Roasting: Cut off the beet stems about an inch above the root before roasting to help prevent bleeding and uneven cooking. Leaving a bit of the stem intact helps lock in moisture and keeps the beets from shriveling in the oven.
- Wrap in Foil for Easy Peeling: Wrapping each beet in aluminum foil before roasting is also a good way to trap moisture, making the skins slip right off. I usually reach for this heavy-duty foil roll because it doesn’t tear during wrapping.
- Swap in Goat Cheese for a Creamier Twist: If you prefer a softer, tangier cheese, goat cheese makes a great substitute for feta. Chill it briefly before crumbling to help it hold its shape and keep the salad from getting too creamy.
- Toast the Nuts: Toasting your pecans brings out their natural oils and adds even more crunch to each bite. You can also use walnuts as a substitute—they toast up just as well and offer a slightly earthier flavor.
- Switch Up the Greens and Herbs: While parsley adds a fresh finish, you can swap in cilantro or mint leaves for a different flavor profile. If you want to bulk up the salad, toss the beets with a handful of arugula or baby spinach to turn it into a heartier, leafy base.
- Use Lemon Juice for a Brighter Kick: If you don’t have orange juice, lemon juice can be used instead for a sharper, more citrusy vinaigrette. To balance the extra acidity, try adding a small drizzle of honey or maple syrup for a touch of sweetness.
