Roasted Beet Salad
Roasted Beet Salad is made with simple ingredients like roasted beets cut up and tossed in a balsamic dressing with lemon, honey mustard, and garlic, ready in under 90 minutes!
Servings: 4 servings
Calories: 177kcal
Equipment
- 1 baking sheet
- 1 medium mixing bowl
- aluminum foil to wrap the beets
- paper towels to help remove the skin from the beets
Ingredients
- 2 pounds red beets (about 4-5 large beets) stems removed, washed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice (juice of 1 lemon)
- 1 teaspoon honey dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400°F. Wrap each beet individually in aluminum foil, enough to cover the whole beet. Place them on a baking sheet and roast for 60 minutes. Remove from the oven and let the beets cool down until you can easily handle them.
- Once cooled, remove the aluminum foil and discard. Using a paper towel, you should be able to easily rub the skins from the beets. Once the skins are removed and discarded, cut the beets into 1-inch pieces and set aside.
- In the mixing bowl, add the olive oil, vinegar, lemon juice, mustard, and spices. Whisk together until well combined. Add the beets into the bowl and toss until evenly coated in the dressing.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze for 2-3 months in a freezer safe container.
If you're going to freeze this salad, I would recommend just freezing the beets after they've been cooked and cut up. Then defrost them in the refrigerator, and toss with the salad dressing just before serving.
Cooking Tips
- We're wrapping the beets in aluminum foil because we want the moisture from the beets to help steam them, helping the beets remain sweet and soften nicely.
- If you're going to add any other ingredients like goat cheese or herbs, wait to add them until just before serving, or they'll absorb the color from the beets.
- I recommend refrigerating this for about an hour before serving, because I believe this salad tastes best when cold. But that's a personal preference!
- If your salad is too dry after being stored in the refrigerator overnight, you can add a little more balsamic dressing and toss the salad again before serving.
- If your dressing is too savory, try adding a touch of honey or maple syrup to balance it out.
Nutrition
Calories: 177kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 332mg | Potassium: 769mg | Fiber: 6g | Sugar: 18g | Vitamin A: 76IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg
