This roasted beet salad is fresh, vibrant, and perfectly balanced, made with tender roasted beets, peppery greens, juicy citrus, and a simple tangy dressing. It’s elegant enough for entertaining but easy enough for a weeknight side.
Beets are a love ’em or hate ’em kind of vegetable, but if you’re on #TeamBeet, this roasted beet salad is ready to steal your heart (even if you’re on the fence about beets). Tender roasted beets, juicy citrus, peppery greens, and a simple tangy dressing come together for a perfectly balanced bite. It’s as beautiful as it is delicious.
It looks elegant enough for a dinner party, but it’s surprisingly easy to make. You can roast the beets ahead of time (or even use store-bought pre-roasted vacuum-packed beets), then toss everything together just before serving. The combination of sweet, earthy beets, bright citrus, crunchy nuts, and creamy vegan cheese makes this salad feel a little special without any extra effort.
Why This Roasted Beet Salad Belongs on Your Menu
- Perfectly balanced flavors: Sweet earthy beets, bright citrus, tangy dressing, and peppery greens all come together for the perfect bite.
- Simple but elegant: This is a salad you can make for a holiday or dinner party, but it’s also easy enough to make for a weekday.
- Make-ahead friendly: Roast the beets in advance and assemble the rest of the salad when you’re ready to eat.
- Great texture in every bite: Tender beets, juicy oranges, crunchy nuts, and creamy vegan cheese make this salad extra satisfying.
Ingredients for Roasted Beet Salad
Roasted Beets
- Beets: Classic red beets, golden beets, chioggia (striped) beets, or a mix. Use what you like!
- Olive oil, salt, and pepper: For rubbing on the outside and seasoning.
Dressing
- Olive oil: A good extra-virgin olive oil will add fruity, buttery notes to the dressing.
- Red wine vinegar or lemon juice: Adds brightness and acidity to balance the sweetness of the beets.
- Dijon mustard: Gives the dressing depth and helps it emulsify.
- Maple syrup: A touch of sweetness to round out the flavors.
- Salt and pepper: To taste.
Salad
- Arugula or mixed greens: Peppery arugula works especially well, but any tender greens will do.
- Oranges: Juicy and sweet, they brighten the whole salad.
- Red onion: Thinly sliced for a sharp, fresh bite that doesn’t over-power the rest of the ingredients.
- Toasted walnuts or pecans: For a nice crunch and a nutty flavor.
- Vegan feta, cream cheese, or yogurt: Adds creaminess and a little tang.
- Fresh dill or parsley: A fresh finishing touch.
How to Make Roasted Beet Salad
- Roast the Beets: Preheat your oven to 400°F. Place the beets on foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly and roast for 45 to 60 minutes, until fork-tender. Let cool slightly, then peel and slice into wedges or rounds.
- Make the Dressing: In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.
- Assemble the Salad: Arrange the greens on a large platter. Top with roasted beets, orange slices, red onion, toasted nuts, and vegan cheese or yogurt. Sprinkle with fresh herbs.
- Finish: Drizzle with dressing just before serving.
Tips & Variations
- Roast ahead: The beets can be roasted up to 3 days in advance and stored in the fridge to give you a head start on this salad.
- Peeling made easy: Once roasted and slightly cooled, the skins should slide off easily with your fingers or a paper towel.
- Use pre-cooked beets: Vacuum-packed cooked beets are a great shortcut. Canned beets work in a pinch but they’re softer and don’t have the same depth of flavor.
- Oil-free option: Roast the beets without oil and replace the oil in the dressing with water or aquafaba for a lighter version.
- Nut-free option: Swap the nuts for toasted seeds like pepitas or sunflower seeds, or leave them out.
How to Serve This Salad
This roasted beet salad works beautifully:
- As a side dish for weeknight dinners or holiday meals
- As part of a dinner party spread
- Paired with grains like quinoa or farro to make it more filling
- Topped with chickpeas or lentils for added protein
Storage
Store leftover roasted beet salad in the refrigerator for 1 to 2 days once dressed. The greens will wilt, but you can add more to freshen things up a bit.
For best results, store the components separately and assemble just before serving.
If you try this roasted beet salad recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Roasted Beet Salad with Citrus & Greens
This roasted beet salad is fresh, vibrant, and perfectly balanced, made with tender roasted beets, peppery greens, juicy citrus, and a simple tangy dressing. It’s elegant enough for entertaining but easy enough for a weeknight side.
Servings:
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Instructions
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Preheat your oven to 400°F (200°C).
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Roast the beets: Place the beets on a piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap and seal. Place on a baking sheet and roast for 45-60 minutes, until fork-tender (larger beets may take a bit longer). Let cool slightly, then peel, the skins should slide right off, and cut into wedges or slices.
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Make the dressing: In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.
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Assemble the salad: Arrange the greens on a large platter. Top with the roasted beets, oranges, red onion, toasted nuts, crumbled vegan cheese or dollops of yogurt, and fresh herbs. Drizzle with dressing just before serving.
Notes
- Roasted beets can be made up to 3 days ahead and stored in an airtight container in the fridge so they are ready to go when you want to prepare the salad.
- Assemble the salad just before serving for best texture.
- Leftovers will keep for 1-2 days once dressed (the greens may wilt slightly).
Pre-cooked beets: Vacuum-packed cooked beets work well here, simply slice and use as directed. Canned beets can be used in a pinch, but they are softer and less flavorful than roasted or vacuum-packed beets.
Oil-Free Option: Roast the beets wrapped in foil without oil, and replace the oil in the dressing with 1–2 tablespoons water or aquafaba. The dressing will be lighter but still flavorful.
Nut-Free Option: Swap the nuts for toasted pepitas or sunflower seeds, or omit them entirely.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 183kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 109mg | Potassium: 408mg | Fiber: 4g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 1mg
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