Golden Beet Salad with Maple Dijon Dressing (vegan optional)
Golden beet salad is made with apples, crumbly blue cheese, and crunchy pecans drizzled with a warm maple Dijon dressing. It’s versatile enough to shine as a side dish or meal. One bite and I bet it’ll quickly become one of your go-to favorites!
One bite, and you will fall in love with my golden beet salad recipe! It is filled with sweet and caramelized beets. Then, top it with apples, pecans, and blue cheese (or vegan blue cheese) and dress it with a maple dijon dressing. Are you already drooling?
This is one of those vertical salads that is perfect as a meal, a side dish, or a show stopper at your next brunch. (Speaking of brunch, try pairing it with Julia Child spinach quiche!)
Golden Beet Salad
At a Glance
EASE: Vey Easy
COURSE: Starter or Main Dish
TIME: 1 Hour
DIET: Vegan Optional
Why You Will Love This Salad
- Golden beet salad is rich in flavors and textures.
- The blue cheese, pecans, and maple syrup give this salad a warm flavor.
- This recipe is perfect as a main dish or a side salad.
- It tastes great with roasted cauliflower with tahini sauce for a light dinner.
What are Golden Beets?
There is a slight difference between golden and traditional red beets. Golden beets are milder in flavor and slightly sweeter, which is probably why I prefer them! I recommend always using fresh beets. They are in season year-round and can be found in most large grocery stores. In the summer, look for them at your local farmers market.
Ingredient Notes
- Blue Cheese/Vegan Blue Cheese adds an unmistakable bold flavor! If you are not a fan, try using creamy goat or crumbly feta cheese. Both taste great with this salad!
- Dijon Mustard adds an unmistakable kick to the dressing. Vegans, not all dijons are vegan. I recommend Grey Poupon.
- Golden beets are the star of this recipe. If you are short on time, use canned red beets. That will cut the cooking time by 90%!
- Red Apple adds crunch to this salad and balances out the sweetness of the beets.
- Red Onion: The sharp bite of red onion gives a burst of flavor.
- Spring Mix is the perfect lettuce for this salad. I recommend using arugula or remain if you prefer a different type.
See the recipe card for a complete list of ingredients and measurements.
Additions/Substitutions
- Apples: Would you prefer a different fruit? Try thinly sliced pears!
- Beets: If golden beets are unavailable, red beets are a perfect alternative.
- Cheese: Not a fan of blue cheese or vegan blue cheese? Substitute crumbled goat cheese for a creamy texture or feta cheese for a tangy alternative. Both come in dairy-free versions. I recommend the Follow Your Heart brand.
- Greens: If arugula, mixed greens, or spinach aren’t your preference, try kale, romaine, or butter lettuce.
- Nuts: Substitie with crunchy walnuts, almonds, or even pine nuts!
- Red Onions: Substitute with thinly sliced shallots for a milder flavor.
How to Roast Golden Beets
Step One: Prep –
- Preheat your oven to 425°F (220°C).
- Trim off the green tops from the beets. Wash any dirt and debris on the surface. There’s no need to wash or peel the beets at this stage.
- Wrap each beet in an individual foil packet, adding a generous drizzle of avocado or olive oil and a pinch of salt inside,
- Place these foil packets on a rimmed baking sheet and roast for 60-90 minutes. The exact time will depend on the beets’ age and size. You’ll know they’re done when you can easily insert a fork into the middle of each beet.
Step One: Roast –
- Once roasted, let the beets cool down to room temperature. You can rinse them under cold water in a colander for quicker cooling.
- When they’re cool, the skin should peel off effortlessly. You can gently use your fingers or a paring knife to remove the skin.
Storing: This salad can be refrigerated for up to three days in an airtight container.
If you tried this golden beet salad or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Golden Beet Salad with Maple Dijon Dressing (vegan optional)
Golden Beet Salad combines tender beets, crisp apples, and crumbly blue cheese, and is topped with crunchy pecans. It's all brought together with a warm maple Dijon dressing. Perfect as a side or a main dish.
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Servings: 6 people
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Equipment
- 1 chef knife
- Aluminum Foil
- A Small Bowl or Mason Jar
Ingredients
Salad
- 5-6 golden beets
- 2 tablespoons olive oil
- 2 apples
- ¼ cup blue cheese/vegan blue cheese
- ¼ cup pecans, crushed
- ½ red onion. thinly sliced (optional)
- 5 ounces greens Mixed spring greens, spinach or arugula
- salt and pepper to taste
Dressing
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon dijon
- 1 clove minced garlic
- salt and pepper
Instructions
Step One: Oven Roasted Beets
- Preheat your oven to 425°F (220°C).
- Trim off the green tops from the beets. Wash any dirt and debris on the surface. There's no need to wash or peel the beets at this stage.
- Wrap each beet in an individual foil packet, adding a generous drizzle of olive oil and a pinch of salt inside,
- Place these foil packets on a rimmed baking sheet and set them in your oven. Roast for about 60-90 minutes. The exact time will depend on the beets' age and size. You'll know they're done when you can easily insert a fork into the middle of each beet.
Step Two: Peeling
- Once roasted, let the beets cool down to room temperature. You can rinse them under cold water in a colander for quicker cooling.
- When they're cool, the skin should peel off effortlessly. You can gently use your fingers or a paring knife to remove the skin.
Step Three: Prep the Veggies
- Wash and thoroughly dry your choice of greens.
- Thinly slice the red apple and red onion.
Step Four: The Dressing
- Whisk together all the ingredients. Set aside while you assemble the salad.
Step Five: Assemble the Salad
- Start by laying out a bed of your prepared greens.
- Arrange the oven-roasted beets, thinly sliced apples, red onion, crumbles of blue cheese (or your cheese of choice), and pecans over the greens.
- Finally, drizzle the dressing over the salad. Add a sprinkle of salt and freshly ground black pepper to taste.
Notes
Substitution Suggestions
-
- Apples: Would you prefer a different fruit? Try thinly sliced pears!
-
- Beets: If golden beets are unavailable, red beets are a perfect alternative.
-
- Cheese: Not a fan of blue cheese or vegan blue cheese? Substitute with crumbled goat cheese for a creamy texture or feta cheese for a tangy alternative. Both come in a dairy-free alternative. I recommend the Follow Your Heart brand.
-
- Greens: If arugula, mixed greens, or spinach aren’t your preference, try kale, romaine, or butter lettuce.
-
- Nuts: Substitie with crunchy walnuts, almonds, or even pine nuts!
-
- Red Onions: Substitute with thinly sliced shallots for a milder flavor.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 140mg | Potassium: 391mg | Fiber: 4g | Sugar: 16g | Vitamin A: 370IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 1mg
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Did you make this? Leave a comment below and let me know how it turned out!
This was absolutely delicious. Agree that the apples added the perfect balance to the beets. I did use a bit more lettuce because my beats were huge. Just amazed at how this salad came together with just a few ingredients.
Hi, Maya, thank you so much for leaving a comment. I am so happy you liked my recipe. I think it’s the perfect salad, great as a meal, a side dish and any meal you want to wow your guests.