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This roasted beet salad is not only gorgeous to serve, it’s more delicious with each and every bite! Loaded with incredibly tender roasted root veggies, it’s a restaurant level salad you’re going to absolutely crave!
I’ve recreated one of my favorite restaurant salads to enjoy at home! One of our most delicious local eateries (Katie’s Pizza and Pasta) serves a gorgeous roasted beet salad that I crave on a weekly basis.
While we are take-out regulars, I knew that I wanted to capture those flavors with my own spin so that I could share the love right here with you!
If you would have told me as a child that I would one day be a grown-up who actually craves a good salad, I would have never believed it. In fact, I’ve shared a great variety of salads here – don’t miss my spring mix salad, Endive salad, lemon arugula salad, insalata mista, and this incredible apple salad.
Luckily for all of us, these delicious restaurant flavors are easily replicated and I am so thrilled to share this pretty salad with you today!
Table of Contents
Why You’ll Love this Beet Salad
Roasting root vegetables is so much more than an easy cooking technique. It also increases the flavor through caramelization, and produces incredibly tender veggies that are absolutely craveable.
While the flavor is beyond your wildest dreams, this salad also just looks so good. It’s so beautiful to serve and really upgrades any event or family dinner.
It’s colorful, bursting with nutrients and healthy flavors, with the ultimate combination of sweetened root veggies, figs and salty cheese. Don’t skip this one!
I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!
Beet Salad Ingredients
- Golden Beets – golden beets are slightly sweeter than red beets. You can of course use either, but this salad is beautiful and perfectly sweet with the roasted golden beets.
- Arugula – the perfect peppery green to balance the sweetness in this salad.
- Dried Figs – you can buy these in the dried fruit section or often the produce section of most grocery stores.
- Jicama – this crunchy root vegetable is a perfectly textural addition to this salad.
- Walnuts – I like to buy the bags of halves or pieces.
- Goat Cheese – this soft, mellow cheese is perfectly creamy when crumbled into this beet salad!
- Balsamic – you’ll make your own simple balsamic dressing.
- Olive Oil – I like to use extra virgin olive oil, but feel free to use whatever you have on hand.
- Salt and Pepper
How to Roast Beets
- Preheat to 400°F with the oven rack in the center.
- Begin by trimming the tops off of your beets, leaving just a little of the stem. Wash and dry your beets.
- Line a sheet pan with aluminum foil. Add sliced beets . Wrap the beets tightly in the foil and place on a sheet tray.
- Roast the beets until tender, 40 to 60 minutes. You’ll know they are done because of the fork test – when your fork slides in easily they are done.
- Allow beets to cool enough to handle, then peel and cut into small pieces for your salad. Set aside.
QUICK TIP: I like to peel beets by holding the exterior with a dry paper towel. If they are roasted thoroughly, the paper towel will help remove the skin of the beet simply by rubbing – it makes it so easy!
How to Make Beet Salad
- Roast Beets – Preheat oven. Clean, trim and slice beets, drizzle with olive oil and wrap in foil. Place on baking sheet and bake 45 minutes or until tender.
- Make Balsamic Vinaigrette – I like to use this container for salad dressings, both for storing and serving!
- Toss.
Tips
- If you’re traveling with this salad, always pack it dry to prevent wilting. Wash the leaves but then use a spinner to get rid of as much moisture as you can.
- My balsamic vinaigrette is perfect for this dish, but feel free to experiment! Try it with my Apple Cider Vinegar Salad Dressing, White Wine Vinaigrette or Easy Herb Vinaigrette Dressing Recipe.
- This salad is perfect to make ahead of time. You can make the salad in the bowl and cover in with plastic wrap one or two days before you need it. The champagne vinaigrette (and most vinaigrettes) will keep in the fridge in a sealed container for up to two weeks.
If you love the balsamic vinaigrette in this recipe, you’ll probably enjoy this incredible Balsamic Glaze, too!
How To Serve Beet Salad
This salad serves beautifully in any kind of salad bowl. I love the looks of this one because it’s the perfect size (and style) for mixing, transporting serving!
If you’re traveling, use a bowl with a sealed lid or tightly wrapped plastic wrap. Place the dressing in a separate container on top of the salad for easy transportation.
More Roasted Vegetable Recipes
- Roasted Baby Carrots
- Roasted Italian Vegetables
- Roasted Cauliflower
- Roasted Mushrooms
- Oven Roasted Sweet Potatoes
Did you make this? Rate the recipe and tag me on social @julieblanner!
Roasted Beet Salad with Balsamic Vinaigrette
This roasted beet salad is not only gorgeous to serve, it's more delicious with each and every bite! Loaded with incredibly tender roasted root veggies, it's a restaurant level salad you're going to absolutely crave!
Ingredients
Roasted Beets
- 4 golden beets
- 1 tablespoon olive oil
Balsamic Vinaigrette
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
Salad
- 4 cups arugula about 2 bunches
- 1/2 cup dried figs
- 1 jicama julienne
- 1/2 cup walnuts
- 4 ounces goat cheese
- salt and pepper to taste
Instructions
Roast Beets
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Toss beets in olive oil. Arrange on sheet pan so they are not touching.
- Roast 45 minutes, until tender when you insert a fork or toothpick.
Balsamic Vinaigrette
- Combine olive oil and balsamic vinegar in a jar or whisk in a bowl until well combined.
Salad
- Peel and slice beets.
- Toss arugula with beets, figs, jicama sticks, walnuts, and balsamic vinaigrette. Top with goat cheese.
- Season with fresh cracked salt and pepper to taste.
Tips
How to Roast Beets
- Preheat to 400°F with the oven rack in the center.
- Begin by trimming the tops off of your beets, leaving just a little of the stem. Wash and dry your beets.
- Line a sheet pan with aluminum foil. Add sliced beets . Wrap the beets tightly in the foil and place on a sheet tray.
- Roast the beets until tender, 40 to 60 minutes. You’ll know they are done because of the fork test – when your fork slides in easily they are done.
- Allow beets to cool enough to handle, then peel and cut into small pieces for your salad. Set aside.
Tips
- If you’re traveling with this salad, always pack it dry to prevent wilting. Wash the leaves but then use a spinner to get rid of as much moisture as you can.
- My balsamic vinaigrette is perfect for this dish, but feel free to experiment! Try it with my Apple Cider Vinegar Salad Dressing, White Wine Vinaigrette or Easy Herb Vinaigrette Dressing Recipe.
- This salad is perfect to make ahead of time. You can make the salad in the bowl and cover in with plastic wrap one or two days before you need it. The champagne vinaigrette (and most vinaigrettes) will keep in the fridge in a sealed container for up to two weeks.
Nutrition Information
Calories: 349kcal (17%), Carbohydrates: 26g (9%), Protein: 7g (14%), Fat: 25g (38%), Saturated Fat: 5g (25%), Cholesterol: 9mg (3%), Sodium: 129mg (5%), Potassium: 531mg (15%), Fiber: 9g (36%), Sugar: 14g (16%), Vitamin A: 553IU (11%), Vitamin C: 27mg (33%), Calcium: 102mg (10%), Iron: 2mg (11%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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