As the days get shorter, it's sometimes harder to motivate myself to cook. I'm somewhere in between the light summer dinners and hearty, cozy meals for snowy nights. This roasted beet salad is the perfect balance and usually where I land. It's simple, with an elegant, restaurant-like feel. But what I love most is the color. You could choose any variety of beets and have a beautiful salad but the golden beets lend a bit of warmth. This is the perfect light, weeknight meal that requires just a bit of chopping and patience while the beets roast. Or, if you're planning ahead, the beets could easily be roasted on the weekend.
Roasted beets are paired with goat cheese and a simple lemon mustard vinaigrette for a warm fall salad.
Tips & Tricks: Golden beets have a lovely sweetness without the intensely earthy beet flavor. Slightly under roasted beets have a lovely crunch that adds great texture to this salad without croutons. Roast 15 to 20 minutes, or until your desired doneness.
Stock up: get the pantry ingredients you will need: olive oil, white beans, beets
Nutrition: get the information.
Salads are a great starting point for learning to make substitutions because it's hard to mess up a salad. This particular combination of beets and herbs is lovely together. As such, I highly suggest you try the combination out as written above or with these variations:
Legumes: Any white bean such as cannellini, navy or great northern will work. I've also been known to use chickpeas or occasionally kidney beans!
Vegan: Hold the cheese, use cashew cheese, or dice some avocado to keep the creaminess in this dish and keep it vegan.
Greens: This salad would be excellent with arugula or other baby greens such as kale.
During the fall and winter months, I always have beets stowed away in my crisper. The greens make for a nice addition to stir-frys and sautés. Also, the beet roots keep for a couple of weeks and can be used in many different ways (the cupcakes are a particular favorite of mine). Look for all the different varieties as they can be used interchangeably, each adding a lovely pop of color to meals.
Cracked Spelt Risotto
Roasted Beet Pasta
Chocolate Beet Cupcakes
This looks so delicious! I love roasted beetroot this time of year - it has such an incredible taste and colour 🙂
Made this yesterday and the flavor combination is aswesome. Beet and goat cheese never go wrong! I would maybe suggest to leave the beet roasted for a little longer than 25-30 minutes though, but that depends so much on the beet itself. Thanks for the great recipe!
That's so true- I like my beets to still have texture, so I don't roast them longer but the longer temp would be good for softer beets!