Hey y'all! If you're looking for a salad that's a feast for the eyes and the tastebuds, this Ruby Red Beet salad is your new go-to. Earthy, sweet, and beautifully vibrant, this dish is a showstopper at any dinner table—whether it’s a family gathering, a summer BBQ, or meal prep for healthy lunches. With its juicy roasted beets, tangy dressing, and a delightful crunch, you’ll fall in love at first bite. Let’s get cooking!
Why You'll Love This
- Bursting with Color: This salad is as visually stunning as it is tasty, making any meal feel special.
- Nutritious Powerhouse: Beets are packed with vitamins, fiber, and antioxidants for a healthy boost.
- Easy to Make: Simple steps and minimal prep mean anyone can whip it up in under an hour.
- Make-Ahead Friendly: Perfect for meal prep, parties, or weeknight dinners—flavors get even better with time!
- Customizable: Easily tweak for dairy-free, vegan, or heartier meal options.
Ingredients
- 4 medium red beets, trimmed (about 1.5 lb/680g)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup crumbled goat cheese (or feta)
- ⅓ cup toasted walnuts, roughly chopped
- 2 cups arugula or baby spinach
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 small shallot, finely minced
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C). Scrub and trim the beets, then wrap each beet individually in foil.
- Place wrapped beets on a baking sheet and roast for 40-45 minutes, until tender when pierced with a fork.
- Allow the beets to cool, then peel off the skins and cut into bite-sized wedges.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, orange juice, balsamic vinegar, honey, shallot, salt, and black pepper until emulsified.
Step 3: Assemble the Salad
- In a large bowl, combine roasted beet wedges and arugula or spinach.
- Add crumbled goat cheese and toasted walnuts.
- Drizzle the dressing over the salad and gently toss to coat.
- Garnish with fresh parsley if desired. Serve immediately and enjoy!
Notes
- To avoid stained hands, wear gloves when peeling beets after roasting.
- You can roast beets a day in advance and chill them for added convenience.
- Swap out walnuts with pecans, almonds, or pumpkin seeds for different crunch and flavors.
Variations
- Vegan: Omit goat cheese or substitute with a vegan cheese crumble.
- Citrus Zest: Add segmented orange or grapefruit for extra brightness.
- Grain Bowl: Try tossing in cooked quinoa or farro for a heartier meal.
Required Equipment
- Oven and baking sheet
- Aluminum foil
- Sharp knife and cutting board
- Small mixing bowl (for dressing)
- Large salad bowl
- Whisk
Storage Instructions
Store leftover Ruby Red Beet Salad in an airtight container in the refrigerator for up to 3 days. For best texture, store dressing separately and toss just before serving.
Suggested Pairings & Serving Recommendations
- Serve as a side with grilled chicken, salmon, or crusty bread for a light meal.
- Pair with sparkling water or a crisp white wine for a refreshing summer lunch.
Pro Tips
- Roast extra beets for salads, bowls, or snacking throughout the week.
- Use a mandoline slicer for perfectly even beet slices if you prefer instead of wedges.
- Let the salad sit for 10 minutes after dressing to let the flavors meld beautifully.
FAQ
- Can I use pre-cooked beets for this Ruby Red Beet Salad?
- Absolutely! Just slice them up and skip the roasting step to save time.
- What can I use instead of goat cheese?
- Feta, ricotta salata, or a vegan cheese work well as substitutes.
- Do I need to peel the beets before roasting?
- Nope! Roast the beets with skins on; they slip off easily after cooling.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
- 4 medium red beets, trimmed (about 1.5 lb/680g)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup crumbled goat cheese (or feta)
- ⅓ cup toasted walnuts, roughly chopped
- 2 cups arugula or baby spinach
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 small shallot, finely minced
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
-
1Preheat your oven to 400°F (200°C). Scrub and trim the beets, then wrap each beet individually in foil.
-
2Place wrapped beets on a baking sheet and roast for 40-45 minutes, until tender when pierced with a fork.
-
3Allow the beets to cool, then peel off the skins and cut into bite-sized wedges.
-
4In a small bowl, whisk together olive oil, orange juice, balsamic vinegar, honey, shallot, salt, and black pepper until emulsified.
-
5In a large bowl, combine roasted beet wedges and arugula or spinach.
-
6Add crumbled goat cheese and toasted walnuts.
-
7Drizzle the dressing over the salad and gently toss to coat.
-
8Garnish with fresh parsley if desired. Serve immediately and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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