How To Make Roasted Beet Salad, Colorful, Delicious

• Food: Beet Salad

• Writer: Alice

• Content-Type: Food Blog

This beet salad recipe makes a gorgeous side dish for the fall or winter.

It is a great blend of tastes and textures thanks to the goat cheese, apples, and arugula. This roasted beet salad recipe is colorful.

The colorful greens, the crimson and golden beets, the light pink shallot, and the white cheese specks. I love to serve bright salads like this one during holiday dinners and dinner parties.

It looks so spectacular but is easy to create, and it adds some much-needed freshness to a spread of, say, stuffing and mashed potatoes. Even better, prepare the parts a day or two in advance!

RECIPE INGREDIENTS FOR BEET SALAD INGREDIENTS

Any variety of beets can be used to make this beet salad dish. Beets in any color—red, golden, or pink Chioggia—would be suitable.

If you can, use a variety of colors, but if red beets are all that are available, don’t be concerned. The salad will still be delicious and gorgeous.

Additionally, if the beet tops are still on, avoid throwing them away. Save them instead to prepare this delicious recipe with sautéed beet greens. Use less and want less!

For this beet salad dish, you will also need the following ingredients:

• Apple Granny Smith – Crunch and a sweet-tart flavor are added. Here, a ripe pear might also work well.
• Fresh greens: For the salad’s fresh foundation, I like to use arugula or spring mix. Microgreens are also a lovely finishing touch.
• Beets cooked in the oven go perfectly with soft goat cheese! With the sweet, earthy root vegetables, pairs beautifully thanks to their quirky flavor and creamy texture.
• Walnuts that have been toasted for added earthiness, richness, and crunch.
• Shallots that have been thinly sliced provide a taste depth.
• I make my balsamic vinaigrette using olive oil, balsamic vinegar, a tiny bit of maple syrup, garlic, and mustard. The salad comes together beautifully because of its acidic, sweet flavor.
• To make all the flavors stand out, add fresh black pepper and flaky sea salt. The flaky salt gives this beet salad the delicate texture I love, but regular sea salt will work just as well if you can’t locate it.

SUGGESTIONS FOR SERVING ROASTED BEET SALAD

For any fall or winter supper, this beet and goat cheese salad is the ideal side dish. Serve it for dinner with spaghetti, risotto, pizza, or polenta, or have it for lunch with a cup of potato-leek or butternut squash soup.

Additionally, it would be a wonderful complement to a holiday spread. Serve it with traditional Thanksgiving fare like mashed potatoes, green bean casserole, and sweet potato casserole, or serve it with lasagna or baked ziti for another holiday dinner.

You may prepare the dressing and cook the beets up to two days in advance, then keep them both in the refrigerator.

Assemble the salad with roasted beets, goat cheese, apple, walnuts, shallot, and greens just before serving. Add the dressing and then serve!

ROASTED BEET SALAD

This dish for beet salad is as delicious as it is beautiful! When I am entertaining, I enjoy serving it. You may prepare the dressing and roast the beets up to two days ahead of time, then store them both in the refrigerator. Just before serving, assemble the salad.

INGREDIENTS

• 4 to 5 medium beets
• Extra virgin olive oil, for drizzling
• 2 cups salad greens, arugula, or spring mix
• 1/2 shallot, thinly sliced
• 1/2 green apple, thinly sliced
• 1/4 cup toasted walnuts
• 2 ounces goat cheese, torn
• Microgreens, optional
• Balsamic Vinaigrette
• Flaky sea salt
• Freshly ground black pepper

INSTRUCTIONS

1. Set the oven to 400°F.
2. Olive oil should be liberally drizzled over each beet, along with salt and pepper to taste. The beets should be roasted for 40 to 90 minutes, or until they are mushy and fork-tender. The length of time depends depend on how big and fresh the beets are. The beets should be taken out of the oven, the foil removed, and let to cool. Peel the skins once they are cold to the touch. I enjoy holding them under running water as I use my hands to remove the skins.
3. Beets should be allowed to cool before storing in the refrigerator until needed.
4. Put the greens, shallots, apples, walnuts, cheese, and microgreens—if used—together to make the salad. Add a balsamic vinaigrette drizzle. Serve after seasoning with pepper and flaky sea salt.