Beet Salad

Roasted Beet Salad Recipe – video

For years, I roasted beets, but they were time-consuming and messy. Peeling, slicing and everything including my fingers had a red stain on it. But finally, a friend showed me a better way to roast beets

Roasted Beets

Roasting transforms beets from something crunchy into something silky and tender. Roasted beets are simple as a side dish or in a salad. This recipe is an Arugula salad, with fresh roasted beets, toasted pine nuts, and feta cheese.

With this method, just scrub the beets well before roasting. No need to peel before or after baking. The perfectly edible skin just seems to disappear during the baking process. Just like carrots, potatoes, and eggplant, no need to peel before roasting.

Beets ready for cutting
Beets ready for cutting

Skip wrapping beets in foil before cooking. Instead, just toss the cleaned, dried beets with olive oil and salt, then place them in a baking dish, cover with foil, and bake.

Bake at high heat: 425°F. Beets are dense, hardy, and can take the heat. Roast at high heat, 425°F., until a sharp knife easily slides into the center of the roasted beets and the skins pull away from the sides. This should take about 45 minutes for medium-size beets and 1 hour for larger beets.

Beet Salad Prep
Beet Salad Prep
Beet Salad

Roasted Beet Salad

We show you how to roast beets for a salad. For years, I roasted beets, but they were time-consuming and messy. But finally, a friend showed me a better way to roast beets.
Prep Time: 5 minutes
Cook Time: 45 minutes
Salad Assembly: 15 minutes
Total Time: 1 hour 5 minutes
Course: Salad
Cuisine: American
Keyword: Arugula, Beets, Salad
Servings: 4 people
Calories: 161kcal


  • A mandoline would be nice, but not necessary


  • 3 med beets, rinsed and dried
  • 5 oz. baby arugula
  • 1/2 cup feta cheese crumbled
  • 1 tbsp pine nuts (can be toasted)
  • 2 tbsp extra virgin olive oil (for roasting)
  • Salt & Pepper to taste (for roasting)

Balsamic Vinaigrette Ingredients

  • 1/2 cup extra virgin olive oil (for Vinaigrette)
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 garlic clove minced
  • Salt & Pepper to taste (for Vinaigrette)


  • Preheat the oven to 425
  • Line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
    Beets ready for cutting
  • Using a sharp knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well.
  • Place the beets on the prepared baking sheet.
    Roasted Beets
  • Drizzle the beets with the olive oil and sprinkle with salt in the pan.
  • Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  • Cover with aluminum foil
    Beets under foil
  • Roast for 45 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure.
  • The skin should peel away easily; if it doesn’t, the beets likely need to cook for a little longer.
  • Slice cooled beets to desired thickness
  • Toast pine nuts in a skillet (no oil) if so desired

For the Balsamic Vinaigrette

  • In a small bowl, combine all dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper) and stir well to combine
  • Place sliced beets on arugula
    Beet Salad Prep
  • spread crumbled Feta cheese on top of beets and argula
  • spread pine nuts over the salad also
  • Add Vinaigrette to the salad to taste. If not serving the salad right away, shake the Vinaigrette again just before drizzling over the salad.



No need to peel the beets before roasting


Serving: 34cup | Calories: 161kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 456mg | Potassium: 883mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8405IU | Vitamin C: 47.7mg | Calcium: 21.5mg | Iron: 4.1mg
Tried this recipe?Let us know how it was!

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If you like this recipe for Roasted Beet Salad, you should try our Mango and Black Bean Salad recipe. Or you may like our recipe for a Middle Eastern Balela Salad. Another Recipe for Beets is our Roasted Beet and Carrot Salad

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