Roasted Beet Salad

Tammy | Chez Nous
by Tammy | Chez Nous
4 servings
1 hr 10 min

Beets are an amazing vegetable! Not only is their color vibrant, but they also are packed with nutrition. When they are so abundant and fresh in the summer, I love to make a Roasted Beet Salad with goat cheese and pine nuts. It's a simple salad, but so satisfying.

How to prepare the beets for Roasted Beet Salad

I don't usually peel the beets before roasting them because the peel comes off very easily after they are cooked.

So I just cut the greens off and wrap them in parchment paper first, then in foil. You can bake them on the oven rack in that foil packet, but I usually put them in a baking dish just in case any of the juices decide to leak out.

Don't throw out those beet greens out! You can add them to smoothies, saute them, braise them, add them to a salad ... they are valuable! Beets and their greens have lots of fiber, folate, manganese, potassium, iron, and vitamin C.

How long it takes to roast the beets totally depends on how large they are. As you can see in the photo above, there are quite a few small red beets. But the golden beets in the photo below are larger. It took about an hour to roast the larger ones, but you should plan to check them after about 30 minutes.

Beets stain! How do I get rid of the stains on my hands?

Well, you can wear gloves and avoid the staining all together! But if gloves are not an option, rest assured that the stain will fade rather quickly. You can speed up that process by rubbing lemon juice and salt on the stain, too.

How to serve Roasted Beet Salad

Many beet salads are made with spinach, but I prefer baby lettuces. I toss the lettuces with the red onion slices, then layer them on a platter. I put the beets around the sides and the goat cheese right down the middle. A good ( Madonna Bella) olive oil and ( Lively Olive Denissimo) balsamic vinegar drizzle is all it needs for dressing. And finally, a sprinkle of pine nuts. Doesn't that sound amazing? And simple!

Discount available on olive oil and vinegar from Lively Olive!

Lively Olive is a family-owned olive oil and balsamic vinegar tasting bar with locations in both Port Townsend and Bainbridge Island, WA. They sell Ultra Premium Extra Virgin Olive Oil and have a large selection of infused oils. Likewise, they sell tons of balsamic vinegars, some of which are also infused. They have graciously allowed me to offer you a 10% discount on anything you order through their online store! Use the discount code TAMMY10% at checkout.

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 4 golden beets washed and trimmed of the greens
  • 4 red beets washed and trimmed of the greens
  • 10-12 ounces mixed lettuce leaves
  • 1/4 cup red onion cut into slices from root to stem, then separated
  • 4 ounces fresh goat cheese
  • 1/4 cup pine nuts
  • olive oil
  • balsamic vinegar See notes

To prepare the beets, wash them, cut the greens off, then put them in a parchment-lined aluminum foil packet. Place the packet in a baking dish and bake at 450°F for about an hour. The time it takes to cook will vary widely based on the size of the beets. Start checking after 30-45 minutes. Use a toothpick, cake tester, or tip of a knife. You should be able to insert it easily.
Allow the beets to cool completely, then take the peel off. If they are well cooked, the skin will often just slide right off. Slice into ¼-inch slices.
Toss the onion pieces with the lettuces and arrange them on a platter. Put the beet slices around the edges and the goat cheese down the middle. Drizzle with good-quality olive oil and balsamic vinegar. Sprinkle with pine nuts and season with salt.
Serve immediately.
  • I like to use both golden and red beets, but of course, you can use only one variety if you like.
  • If you can find a really good, aged balsamic vinegar like this Denissimo Dark Balsamic Vinegar from Lively Olive, you can get by with only drizzling your salad with olive oil and the vinegar. However, if the only balsamic vinegar you can find is a bit too much on the "vinegar-y" side, you might prefer a vinaigrette like this: ¾ cup oil, ¼ cup vinegar, a bit of Dijon mustard, salt and pepper.
  • Pro Tip: if you don't wear gloves, your fingers will definitely get stained by the beet juice. It wears away quickly, but if you use lemon juice and salt to scrub your hands, it will go away even more quickly.
Tammy | Chez Nous
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  • Barb Van Dusen Butler Barb Van Dusen Butler on Sep 11, 2021

    I bought a bunch of beets already cooked and peeled, but they don’t taste as good as roasted. Can these still be roasted even though they’re already cooked?

    PS - I love your Kenyan salad spoons

    • See 1 previous
    • Barb Van Dusen Butler Barb Van Dusen Butler on Sep 14, 2021

      When we lived in Africa I roasted my fresh beets (as that was the only option) but in Germany they had already prepared beets which saved a lot of time (and mess) and they tasted great too. However, now that we’ve moved to the States the prepared beets I find don’t taste the same. ☹️