Roasted Beet Salad

This gorgeous roasted beet salad will make any veggie lover’s heart happy! It’s packed with earthy flavors and crunchy textures that turn simple beets into something really special.

Recipe Details

Timing & Servings: Cook Time: 40 minutes, Additional Time: 2 hours 35 minutes, Total Time: 3 hours 15 minutes, Serves: 8 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Dairy-Free, Low-Sodium, Heart-Healthy, Vegan, Vegetarian, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 135 Calories, 10g Fat, 11g Carbs, 2g Protein.

Ingredients You’ll Need

Baby beets with greens: You’ll need 1½ pounds with the greens still attached. The greens are just as tasty as the beets themselves! If you can’t find beets with greens, grab 1 pound of beets and 8 ounces of chard leaves.

Garlic: One whole head that we’ll roast until it’s sweet and creamy. Roasted garlic is like nature’s candy!

Extra-virgin olive oil: 4 tablespoons divided up throughout the recipe. This adds richness and helps everything roast beautifully.

Kosher salt: ¾ teaspoon divided to season everything perfectly. Don’t skip the salt – it really makes the beet flavors pop!

Distilled white vinegar: 1 cup for our pickling liquid. This creates that tangy flavor that balances the earthy beets.

Sugar: ¼ cup to balance out the vinegar and add a touch of sweetness.

Toasted walnuts: ½ cup finely chopped for that perfect crunch. Toast them yourself or buy pre-toasted ones to save time.

Red onion: ¼ cup finely chopped adds a nice sharp bite that complements the sweet beets.

Fresh dill: ¼ cup chopped brings a fresh, bright flavor that ties everything together beautifully.

How to Make Roasted Beet Salad

Step 1: Preheat your oven to 325°F. Rinse the beets really well under cold water. Cut off the greens, then separate the leaves from the stalks. Set both the leaves and stalks aside – we’ll use them later!

Step 2: Take your garlic head and remove the papery outer skin without separating the cloves. Cut the whole head in half horizontally so you can see all the cloves inside.

Step 3: Toss the beets and garlic with 2 tablespoons of olive oil and ½ teaspoon of salt in a small baking pan. A bread pan works perfectly here! Cover tightly with foil and roast for 1 to 1¼ hours until the beets are tender.

Step 4: While the beets cool slightly, whisk together the vinegar and sugar in a medium bowl. Squeeze those soft, roasted garlic cloves right out of their skins into the bowl. Peel and dice the roasted beets, then add them to the bowl. Let this mixture marinate at room temperature for at least 2 hours, or even up to a whole day!

Step 5: Finely chop the beet stalks and slice the greens very thinly. Put them in a large bowl. Use a slotted spoon to scoop the marinated beets from their liquid and add to the bowl. Drizzle with ¼ cup of that tasty pickling liquid, then add the walnuts, red onion, dill, remaining 2 tablespoons of oil, and ¼ teaspoon of salt. Gently toss everything together!

Easy and Quick Roasted Beet Salad Version

Want to speed things up? You can use pre-cooked beets from the store! Just buy 1 pound of cooked beets and skip the roasting step. You’ll still want to roast that garlic though – it’s totally worth the extra flavor. This cuts your time down to just 2 hours for marinating!

Serving Ideas

This salad is amazing as a side dish with grilled chicken or fish. It also makes a fantastic topping for hummus or creamy goat cheese. Try it over some mixed greens for a complete meal, or serve it alongside some crusty bread for a light lunch.

Storage

Store your leftover salad in the fridge for up to 3 days in a covered container. The flavors actually get better as it sits! No need to reheat – this salad is meant to be served at room temperature or slightly chilled.

Substitutions

No walnuts? Try chopped pecans or toasted almonds instead. Can’t find fresh dill? Fresh parsley or chives work great too. If you’re not a fan of red onion, try shallots or even thinly sliced green onions for a milder flavor.

Pro Tips

• Don’t waste those greens: Beet greens are super nutritious and taste amazing in this salad!
• Wear gloves: Beets can stain your hands, so pop on some disposable gloves when handling them.
• Make it ahead: This salad actually tastes better the next day, so it’s perfect for meal prep!
• Toast your own nuts: Toasting walnuts in a dry pan for 3-4 minutes makes them extra flavorful.

FAQs

Can I use regular beets instead of baby beets?

You bet! Regular beets work perfectly fine. Just cut them into smaller, bite-sized pieces after roasting. They might take a little longer to cook through, so check them with a fork after an hour.

How do I know when the beets are done roasting?

The beets are ready when you can easily pierce them with a fork or knife. They should feel tender all the way through, not hard or crunchy in the center.

Can I make this salad without the pickling step?

Sure! You can skip the marinating and just toss the roasted beets with a simple vinaigrette. But I really recommend trying the pickled version – it adds such amazing flavor depth!

What if I can’t find beets with greens attached?

No worries! Just use 1 pound of regular beets and grab 8 ounces of chard or spinach leaves from the produce section. It’ll taste just as delicious!

I hope you love this colorful, healthy salad as much as I do! Let me know how yours turns out – I always love hearing about your cooking adventures. Happy cooking, friends!