Beet Salad with Balsamic


Yes Beet salad On the menu? I order every time! This ruby ​​stunner is my favorite combination: roasted beets, spicy arugula, crunchy apples, cream cheese and rich balsamic sauce. Every bite is singing!

White plate with roasted beet salad

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Hold him down!0

In restaurants, beet salad caught my attention for two reasons.

  • I like roasted beets.
  • I hate to bake them at home.

Or I think so.

Fortunately, complete the round of roasted beet salad with honey orange ricotta My recipe Let me find a simple way to peel roasted beets.

We also use it in this recipe!

Simple beet salad with apples and goat cheese

Every Christmas Eve, my family will let me take charge of the salad.

My goal is to create something beautiful, worthy of the occasion, and delicious enough to win salad skeptics on the table.

This balsamic beet salad is my choice!

It combines the best of all the beet salads I ordered (there are many of them) with the favorite features of past holiday salads.

Roasting beets does take time, but you don’t need to do it manually when you complete other tasks.

You can also prepare this simple beet salad in advanceFor more information, see “Meal Preparation Tips” below.

Healthy beet salad with feta and cranberry on a white plate

How to make a beet salad

As a big fan of beets, I often wonder what I can do with sliced ​​beets. This salad is the answer I have been looking for!

Soup, crisp, sweet, bite. This red beet salad really has it all!


arrive Prevent staining of beets Your cutting board, Put a piece of parchment paper on it before slicing.

These ingredients

  • beet. Beet is a very nutritious ingredient. They taste a touch of sweetness and are rich in vitamins, minerals and folic acid.

Ingredient description

Although beets can be eaten raw in salads, I prefer roasted beet salad to raw beet salad, Because roasted beets are sweeter, making them more delicious (and tasty). Their soft texture makes the salad fuller, which is particularly satisfying.

  • arugulaThe spiciness and fresh arugula is the delicious basis of this salad because it can tolerate hearty beets. In addition, it is rich in calcium, potassium and folic acid.
  • Apple. Crispy, juicy and sweet. Apples and beets are a perfect match!
  • pistachio. Pistachios add a wonderful salty and crunchy ingredient to the salad.
  • Goat cheese. For the deliciousness of cream and cheese, you can immediately enhance the taste of this salad. You can also make it into a beet salad with goat’s milk or gorgonzola.

Replacement prompt

If you don’t like goat cheese, you can make this beet salad with feta, gorgonzola or grated Parmesan cheese.

  • cranberry. The sweetness of apples and beets is added to the sour taste. They also make this salad feel worth the vacation.
  • Beet Salad Dressing. The dressing made of balsamic vinegar, olive oil, Dijon mustard and honey is both rich and sweet, making it an ideal match for salad ingredients. A pinch of garlic, salt and pepper add the finishing touches.

The easiest way to peel beets

The fastest and easiest way to roast and peel beets is Roast the beets with the skin on, And then wipe off the skin after baking.

  • Place the beets in a baking dish with a thin layer of water; close the lid and bake at 400 degrees Fahrenheit until the beets are soft. (Plan ahead! Large beets may take an hour or more to roast.)
  • Once the beets have cooled and you can safely dispose of them, use a paper towel to peel them off. If the beets are stubborn, you need to switch to a paring knife from time to time, but overall it is much faster.


Raw beets in a baking tray
  1. Roast the beets at 400 degrees Fahrenheit for 50 minutes to 1 hour and 10 minutes. calm.
Balsamic sauce in a measuring cup
  1. Mix the balsamic seasonings together.
Cut the beets in a transparent mixing bowl
  1. Remove the skins of the beets, then cut them into 3/4-inch pieces. Add the beets to the bowl, then pour half of the seasoning on top. Stir well.
Arugula in a bowl toss with beets
  1. Stir the beets and arugula together. Add some apples, pistachios, cranberries and goat cheese. Add more seasoning to taste.
Healthy beet salad with cheese and pistachios in a transparent bowl
  1. Eat leftover apples, pistachios, cranberries and cheese at the end. Dig in!

Warm or cold?

Personally, I like to serve this salad when the beets are still warm, but if you prepare the beets in advance, it will taste great at room temperature and cold beet salads.

Beet salad with feta and apple on the plate

Storage tips

  • Store. Keep the remaining salad in an airtight container and refrigerate for up to 3 days.

Meal preparation skills

Bake, peel and diced beets up to 1 day in advance. Keep them refrigerated in an airtight storage container. Stir the seasoning together up to 2 days in advance. Put the dressing in an airtight storage container and refrigerate. When you are ready to serve, follow the instructions to assemble the salad.

What to serve with beet salad

Beets go well with all kinds of meat, fish and other vegetables.In addition to pairing well with other dishes, they also promote any dishes added to them (like this Beet Risotto).

White plate with healthy beet salad and apples

Recommended tools for making this recipe

  • Bakeware. This is the ideal size for roasted beets.
  • Liquid measuring cup. Very suitable for mixing salad dressings.
  • Small whisk. Easier to handle and less likely to deliver the dressing to your counter.

Best bakeware

The beautiful and high-quality Staub bakeware is an essential tool in the kitchen. Very suitable for roasting vegetables (such as these beets), Casserole, dessert, And more!

White plate with beet salad

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

This delicious salad is not for beets! (Sorry, I can’t help it anymore.)

I mean it is not suitable for beets! (Oops.)

do it. You will be glad you did. (Wow!)

Frequently asked questions

What can I use instead of apple?

No apples on hand? no problem! You can replace apples with pears. Pears are also delicious with beets.

Can I make it into a vegan beet salad?

Yes, you can make it into a vegan beet salad. Just omit the goat cheese. You can also replace goat cheese with plant-based vegan goat cheese, goat cheese or gorgonzola cheese.

Beet Salad Video

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Beet Salad:

  • 2 lb Medium beet Trim the top and roots (about 6 beets)
  • 5 ounce arugula
  • 1 Little apple Dice (sweet/crisp apples, such as Honeycrisp, or pie, such as Granny Smith)
  • 1/2 Cup Roasted, salted and peeled pistachios (I bought the ones that have been roasted, marinated, and shelled), separate
  • 1/3 Cup Dried cranberries Divided into
  • 4 ounce Goat cheese, feta or gorgonzola cheese Collapse and split


  • 1/4 Cup Balsamic vinegar
  • 3 Spoon Extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Honey
  • 1 clove garlic Chopped or grated (about 1 teaspoon)
  • 3/4 teaspoon Kosher salt Add extra flavor
  • 1/8 teaspoon black pepper powder Add extra flavor

  • Place a shelf in the center of the oven and preheat the oven to 400 degrees Fahrenheit. Place the beets in a 9×13 inch baking pan or similar dish, large enough to fit comfortably in a single layer. Pour a thin layer of water on the bottom of the dish, cover with foil, and bake until the beets feel soft in the middle when pierced with a sharp knife. Depending on the size of the beets, bake for 50 minutes to 1 hour and 10 minutes or longer Time your beets. Transfer the beets to a cutting board and let stand until they are cool enough to handle. If you are worried about soiling the cutting board, lay a piece of parchment paper on it first.

  • When cooking the beets, prepare the balsamic vinegar seasoning: In a medium mixing bowl or large cup, stir together the seasoning ingredients-olive oil, balsamic vinegar, mustard, honey, garlic, salt and pepper.

  • Once the beets are cool enough to handle but still warm, wipe off the peel with a paper towel. If they are stubborn and sticky, peel them with a sharp knife. Cut each beet into 3/4-inch pieces (you can also cut into wedges if you prefer) and place in a large bowl. Pour half of the seasoning over the warm beets and stir to coat (beets absorb the seasoning better when warm).

  • Add arugula and beets to the bowl. Toss and combine. Put about two-thirds of apples, pistachios, cranberries and goat cheese on top. Toss again, adding more remaining seasonings as needed. The arugula should be slightly moist, but not drown.

  • Sprinkle the remaining pistachios, cranberries and goat cheese on top. Enjoy warmth or room temperature.

  • Take the lead: Bake, peel and cut the beets up to 1 day in advance. Keep them refrigerated in an airtight storage container. Stir the seasoning together up to 2 days in advance. Put the dressing in an airtight storage container and refrigerate. When you are ready to serve, follow the instructions to assemble the salad.
  • Store: Keep the remaining salad in an airtight container and refrigerate for up to 3 days.

service: 1(A total of 8)Calories: 216Kcalcarbohydrate: twenty threeGprotein: 7Gfat: 12GSaturated fat: 3GPolyunsaturated fat: 2GMonounsaturated fat: 6Gcholesterol: 7MilligramsPotassium: 551Milligramsfiber: 5Gsugar: 16GVitamin A: 647international unitVitamin C: 10Milligramscalcium: 80Milligramsiron: 2Milligrams

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