Roasted Golden Beet Salad

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!

Salad on a long platter with serving spoons next to it.

If you love beets, this golden beet salad recipe is for you! If you are unsure if you are a fan of beets, I am about to change your mind. This recipe is more than your typical salad; it’s a harmonious blend of flavors and textures that make it unique. While this salad makes a great side dish, I love to eat it as a meal. It takes a few extra steps and time to oven-roast them, but it truly brings out the best flavor!  

What are Golden Beets?

Five raw golden beets with roots.

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. 

Golden beets are considered a powerhouse of nutrition. In fact, “Beets are unique for their cardiovascular and heart health benefits,” says registered dietitian Sarah Thomsen Ferreira, RD. “Due to a combination of compounds found in beets, they can enhance blood flow, improve the health of arteries, support lower homocysteine levels, and reduce LDL cholesterol.” (Source)

Ingredients You Will Need

Ingredients used in making the recipe.
  • Apple Cider Vinegar adds a fruity tang that balances the sweetness of the maple syrup.
  • 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.
  • Golden beets: These beauties are the milder cousins of the red beet. They bring sweetness and add color to your salad. 
  • Greens: Choose your favorite green to make this salad’s foundation. Favorites include arugula, mixed greens, and spinach.
  • Maple Syrup brings warmth and gentle sweetness that balances the sharper flavors and complements the blue cheese perfectly.
  • Pecans:  Add crunch and sophistication that complements the blue cheese and golden beets.  
  • Red Apple: The crispness and natural sweetness of red apple bring a fresh, fruity element, tying together the flavors of the salad while adding an appealing textural contrast.
  • Red Onion: The sharp bite of red onion gives a burst of flavor, balancing the sweetness of the beets.
  • Salt and Pepper:  Enhance the flavor. I love using sea salt with this recipe to bring out the flavor of the beets. 

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.
Salad that has had a few bites and a fork resting.

Storing: This salad can be refrigerated for up to three days in an airtight container. To preserve the apple’s color, sprinkle it with fresh lemon juice or add fresh slices when ready to serve it.

Golden beet salad on a platter with spoons.

Roasted Golden Beet Salad

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.
5 from 1 vote
Print Rate
Course: Salad, Side Dish
Cuisine: all
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 1 hour

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 tablespoons 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.
Allergy Information – Nut Allergy: Please note that this recipe includes pecans. If you or any of your guests have a nut allergy, you will need to remove the nuts from this recipe or substitute them with a nut-free alternative such as pumpkin seeds or sunflower seeds.
Making Ahead: If making this salad ahead, store the dressing separately
Storing: This salad can be refrigerated for up to three days in an airtight container. To preserve the color of the apple, sprinkle it with fresh lemon juice or add fresh slices when you are ready to serve it.

Nutrition

Nutrition Facts
Roasted Golden Beet Salad
Amount per Serving
Calories
 
219
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Cholesterol
 
4
mg
1
%
Sodium
 
140
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
16
g
18
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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