Roasted Beet Salad is one of those easy-fancy salads or side dishes to serve guests that will have them fooled into thinking you are a gourmet chef. This healthy, flavorful dish is so simple to throw together but tastes complex with the combination of creamy goat cheese, sweet, earthy beets, crunchy pistachios, and bright homemade vinaigrette that can be thrown together in minutes.
This colorful roasted beet salad recipe is ideal if you want to serve a light lunch or a light appetizer before your main meal.
This beetroot salad features fresh spring mix topped with red beets, avocado, oranges and radishes tossed with a honey lime vinaigrette. Throw in a little red onion and roasted pepitas for added crunch and flavor, and this salad is all the things.
If you're a person who hasn't really loved beets in the past, this roasted beet and carrot salad recipe may change your mind!
This beet salad is a light and delicious combination of roasted beets, oranges, feta cheese and fresh mint leaves. The orange vineagrette is simple to make and a perfect dressing for this salad. It's nice to serve as a starter to any meal or a delightful side dish.
A vibrant and nutritious salad that combines the earthy sweetness of roasted beets with the peppery freshness of arugula, dressed in a simple yet flavorful vinaigrette. This salad is perfect for a healthy appetizer, side dish, or light meal.
This kale beet salad is so colorful and pretty - so you'll be happy to hear that it tastes as amazing as it looks! Sweet and tender beets are paired with tangy, creamy goat cheese with the crunch of candied walnuts, melding into crisp, hearty kale leaves. It's coated with a honey balsamic vinegarette that sneaks its way into all the corners and grooves of the kale, so each bite is full of flavor!
This Roasted Beet Salad with feta is made with beets that are roasted to perfection and tossed with a delicious balsamic vinaigrette that is both enticing and perfect for any easy brunch, lunch, or dinner. Tossed with toasted pine nuts and fresh thyme, you'll love this well-rounded beet recipe!
Easy to make, and make ahead, this salad is as beautiful to look at as it is an experience to eat. Sweet, tangy, syrupy, beautifully hued beets and blood oranges are layered atop a rich and creamy Labneh backdrop, punctuated by the crunch of pistachios.
Easy to make, and make ahead, this salad is as beautiful to look at as it is an experience to eat. Sweet, tangy, syrupy, beautifully hued beets and blood oranges are layered atop a rich and creamy Labneh backdrop, punctuated by the crunch of pistachios.
This Greek roasted beet salad, also known as Pantzarosalata, is earthy, creamy, and so perfect as a lunch or side dish.
The vibrant jewel-toned colours of magenta beets, golden chickpeas, bright green arugula and tangy herbed goat cheese play off each other deliciously in this fabulous Mediterranean-inspired salad. The perfect antidote for the drab days of winter, the bolt of colour from sweet earthy roasted beets and the chunks of creamy chèvre balance perfectly with the nutty flavour and buttery texture of the chickpeas. Nestled on a bed of peppery wild arugula and dressed with a simple vinaigrette, this wildly flavourful and nutritious salad is great on its own or served alongside some simply grilled fish or seafood. Roasted Beet, Chickpea & Goat Cheese Salad Serves 6 4 small beets, washed & leafy tops removed 3 cups arugula 2 1/2 cups canned chickpeas, drained & rinsed 8 oz Woolwich Dairy herbed goat cheese, crumbled Maldon sea salt, for garnish Vinaigrette: 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar 2 tsp Dijon mustard 1 large garlic clove, minced Fresh cracked black pepper, to taste Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl. To make the vinaigrette, add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. To serve, arrange the arugula, beets, goat cheese and chickpeas on a serving dish and drizzle with the remaining dressing. Garnish with a sprinkle of Maldon sea salt for a little extra zing.
This beet salad is filled with sweet oven roasted beets, fresh orange slices, avocado and a citrusy vinaigrette. Vegetarian and optionally vegan.
This is a delicious way to prepare summer beets. They can be eaten alone, in a salad, or served as a side dish with grilled meats or fish.
This Greek roasted beet salad, also known as Pantzarosalata, is earthy, creamy, and so perfect as a lunch or side dish.
A simple and delicious beet salad with greek yogurt, lemon, mint and walnuts.
