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A blue plate filled with a vibrant beetroot salad, featuring creamy beet chunks, crumbles of cheese, fresh dill, and arugula leaves as garnish.

Beetroot Salad

A vibrant, versatile beetroot salad that can be served warm, chilled, or at room temperature. Roasted beets, creamy cheese, crunchy nuts, and peppery greens create a perfect balance of earthy sweetness and tangy brightness that even picky eaters love.
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: American, Mediterranean, Vegetarian
Keyword: Beet salad with feta, Beetroot salad Jamie Oliver, Beetroot salad Swedish, Beetroot salad with yogurt, Cooked beetroot salad recipes, Simple beetroot salad recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 5 servings
Calories: 260kcal
Cost: $10

Equipment

  • 1 Heavy roasting pan (For roasting whole beets)
  • 1 Sharp chef’s knife (For slicing beets & onion)
  • 1 Large salad bowl (For tossing greens & salad)
  • 1 Small whisk (For vinaigrette)
  • 1pair Kitchen gloves (Prevent beet stains on hands)

Ingredients

  • 4–5 whole Fresh beetroot - Medium-sized
  • 4 cups Baby arugula or spinach - Washed and dried
  • ½ cup crumbled Goat cheese or feta - Soft and tangy
  • ½ cup chopped Toasted walnuts - Or pecans/pistachios
  • ½ thinly sliced Red onion - Soaked in cold water for milder taste
  • 3 tablespoon Extra virgin olive oil - For dressing
  • 2 tablespoon Balsamic vinegar - Can swap with red wine vinegar
  • 1 teaspoon Dijon mustard - Or whole grain mustard
  • 1 teaspoon Honey - Or maple syrup
  • 1 tablespoon Fresh lemon juice - Brightness
  • 1tsp zest Orange zest - Optional flavor boost
  • 1tsp leaves Fresh thyme - Optional
  • to taste Sea salt & black pepper - For seasoning

Instructions

  • Wash beets thoroughly, drizzle with oil, wrap in foil, and roast until tender
    Whole beets wrapped in foil, roasted with olive oil and sprinkled with coarse salt, leaves still attached.
  • Let roasted beets cool slightly, peel off skins, and slice into wedges
    Roasted beet chunks cooling on a wire rack, glistening with a caramelized surface.
  • Whisk together olive oil, vinegar, honey, lemon juice, and mustard for dressing
    A fresh beet salad served in a shallow bowl, with beet wedges, arugula, crumbled cheese, and chopped nuts sprinkled on top.
  • Toss greens lightly with dressing, then layer beets and sprinkle toppings
  • Add cheese, nuts, onion, herbs, and serve warm or chilled
    A close-up of roasted beet salad on a dark plate, with leafy greens, crumbled blue cheese, chopped walnuts, and a drizzle of beet reduction.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 200g | Calories: 260kcal (13%) | Carbohydrates: 22g (7%) | Protein: 7g (14%) | Fat: 16g (25%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 15mg (5%) | Sodium: 320mg (14%) | Potassium: 620mg (18%) | Fiber: 5g (21%) | Sugar: 12g (13%) | Vitamin A: 2200IU (44%) | Vitamin C: 15mg (18%) | Calcium: 120mg (12%) | Iron: 2mg (11%)
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