With crumbled goat cheese, walnuts, scallions and herbs, this easy roasted golden beet salad can be served as a vegetable side dish too.
There are so many reasons why I’m a fan of beets, specifically in salads. They taste earthy and have a little bit of sweetness that plays well with lots of other beautiful salad ingredients like peppery arugula and creamy goat cheese.
In this golden beet salad recipe, I combine all those classics with crunchy walnuts and lightly oniony scallions for great texture and bite. I skip orange juice and citrus (also friends with beets) and stay firmly with greens and fresh herbs.
The whole thing is dressed in arugula vinaigrette. That might leave you a little bit confused, but it’s just dressing that takes inspiration from my all-time favorite pesto and swaps out basil leaves and uses arugula instead.
One of the best things about this dish is that you can roast the beets a few days in advance. You can even make the dressing ahead of time too. Then when you’re ready to eat it all you have to do is the assembly. Often times I roast beets when I have the oven on for something else. I like to just check it off my to-do list, and it doesn’t matter if it’s for that upcoming meal or not.
This is what you need for the recipe:
Beets are root vegetables that you can find year round, so this is a super versatile salad that blurs the lines and could be considered a side dish. That’s because of the amount of roasted beets in comparison to greens.
The beets can be assembled and served in the salad when they are warm or at room temperature. If you want to turn the salad into a full meal for lunch or dinner, great additions include shredded chicken or baked tofu to make it more filling.
If you aren’t planning to eat the salad at a single meal, I recommend storing the beets and vinaigrette in their own separate airtight containers in the fridge and not with the arugula. This prevents wilting.
As mentioned, the beets can be roasted up to 3 days in advance. Store them wrapped tightly or in an airtight container in the refrigerator.
The vinaigrette can also be made up to 3 days ahead of time. In the chill of the fridge, the oil may turn solid. Just let it sit out at room temperature to liquefy again. Or rinse the container the dressing is in under warm water and shake it around to do this faster.
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