this post is all about the perfect
Roasted Beet Salad Recipe
This roasted beet salad recipe is THE SIMPLEST, MOST ELEGANT way to enjoy beets.
Please tell me I’m not the only one who buys beets because they are healthy, only to put them in the fridge and forget about them. Honestly, you can make so many things with beets – you can roast them, steam them, make soups, spreads, salads, and even eat them raw. So why is it so hard to decide what to make with them? Maybe it’s because they stain everything they come in contact with?
This recipe combines a few ingredients that work so great together. If you follow this method, you will get the perfect beet salad every time.
This salad makes a great side to a slice of warm pesto bread — a little herby, a little chewy, and so satisfying.
This ROASTED BEET SALAD RECIPE is ALL ABOUT
Sweet and Savory
INGREDIENTS
- Beets: Choose the firmest beets you can find (usually indicating freshness). Make sure they are roughly the same size so they cook evenly. I used beets of different colors, but any color would be delicious.
- Fig Jam: I used my mom’s chunky fig jam for little bites of sweetness, but you can use any jam you like, such as citrus, apricot, plum, or honey
- Rocket Sprouts: Add a little tang to the bites and a beautiful pop of green. They can be substituted with baby rocket, rosemary, thyme, or other sprouted green you like.
- Walnuts: Very important to toast the nuts, as they add a beautiful nutty flavour, and go so perfectly with the goat cheese. They can be substituted with pine nuts, almonds, pistachios and any nut that you like, as long as you toast them.
- Goat Cheese: Use any soft cheese you like, preferably goats cheese.
- Olive Oil, Salt, Balsamic Vinegar: These basic ingredients have a strong impact on the flavor, especially when the salad is so simple with clean flavors. Use good quality olive oil and balsamic vinegar, flaky sea salt or maldon salt.
Roasted Beet Salad Recipe Tips:
- You should use the best ingredients you can. Since there are only a few ingredients in this recipe, each of them will be noticeable.
- Do not cut the beets before roasting; it is best to keep the beet skins whole. This way, you can peel the beets easily and keep them juicy, remove any remaining bits after they are cooked.
- Use good-quality jam. If you are using honey, add it when you mix the cut beets with balsamic vinegar, olive oil, and salt.
- The beets can be roasted in advance and kept in the fridge, whether before or after you peel them.
- They pair really well with crackers, toasted sourdough bread, good wine, and friends. 🙂
Roasted Beet Salad Recipe
Ingredients
- 4 beets the size of a fist
- 4 tbsp fig jam
- 1 cup sprouted rocket
- ⅓ cup walnuts
- 50 grams goat cheese
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- salt
Instructions
Preparing the Beets
- Heat the oven to 190°C (370°F).
- Wash the beets well and leave them whole. Cover them fully in tin foil.
- Bake for around 40 minutes, depending on the size of the beets, until a wooden stick pierces them easily.
- Take the beets out of the oven and let them cool for a bit. The skins should peel off easily using your fingers. I like to wash them after peeling to ensure they are completely clean.
- Cut the beets in half and then cut each half into thirds, or however you prefer.
Assembling the Salad
- Toast the walnuts in a dry pan, making sure not to burn them—nuts can burn very easily!
- Mix the cut beets with balsamic vinegar, olive oil, and salt.
- Transfer the beets to a serving plate, placing them on top of the greens, or add chunks of greens as I did. Add chunks of cheese, the toasted walnuts, and chunks of fig jam.
This post about the roasted beet salad recipe is my first post. 🙂
Absolutely excellent recipe! Easy to follow and so delicious 🥰
I’m so glad you like it! Thank you so much Yudan.