Roasted Beet Salad
This Roasted Beet Salad is one of those dishes that feels special without being complicated. It’s packed with color, texture, and flavor, making it a solid choice for anything from family dinners to casual get-togethers. You can prep most of it ahead, store the components separately, and toss them all together when it’s time to serve. It keeps well in the fridge too, so leftovers are never a problem.
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.
Nutrition
Calories: 122kcalCarbohydrates: 6gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 6mgSodium: 104mgPotassium: 170mgFiber: 2gSugar: 4gVitamin A: 59IUVitamin C: 6mgCalcium: 42mgIron: 1mg
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