Beets Archives - Vegetable Recipes

Golden Beet Salad

Mary Younkin — Tue, 08 Apr 2025 08:30:00 +0000

Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make the golden beet salad that I can’t stop eating. Drizzled with a vinaigrette or a balsamic glaze, it’s a vibrantly colorful and flavorful salad that I absolutely love.

Golden Beet Salad

Golden beets are the milder, sweeter sister to traditional red beets. They’re also a great way to lure someone into trying beets again. (And I say this as a happily reformed beet-hater!)

If you already love beets, this golden beet salad is going to absolutely thrill you. Not a fan of goat cheese? Use Parmesan instead. Not a walnut lover? Swap in pecans. Is balsamic glaze too sweet for your tastes? Toss the salad with your favorite vinaigrette.

Can’t find golden beets in the stores or farmer’s markets near you? Go ahead and make this with red beets. It will work beautifully that way too.

Like most salad recipes, this one is wonderfully adaptable for individual tastes. For some this is clearly a side dish, for others? It could be a main dish. However you make it, these roasted golden beets are the star of the show.

Now, I’m not saying that golden beets will transform your whole family into beet lovers, but they might change the mind of a person or two. My husband will likely remain on the team “say no to beets” for the rest of his life, but he’s willing to try them every so often.

Golden beets always get a “they aren’t as horrible as red beets” from him. Okay, that’s not really a selling point, I know, BUT two out of three of my kids like beets now, and that is a huge win.

Arugula Beet Salad

I love using arugula in salads and in the summertime, this Arugula Tomato Salad is one I make often. When the weather cools off though, roasted beets and winter squash begin to make appearances in our salads.

Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together deliciously in this winter salad. Tossed with a tangy sweet maple vinaigrette it’s a seasonal favorite.

In this arugula beet salad, the sweet earthiness of roasted beets complements arugula’s peppery, slightly bitter bite, creating a balance of flavors that works well. Beets’ tender texture also contrasts nicely with arugula’s crispness.

Golden Beet Recipe

You’ll need the following ingredients to make this recipe:

Roasted Beet Ingredients

golden beets
olive oil
kosher salt
black pepper

Salad Ingredients

arugula
crumbled goat cheese or thinly shaved Parmesan
chopped walnuts or pecans
balsamic glaze

To roast the beets, you’ll start by trimming the tops and roots of the beets. Wash them thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.

Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes. The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.

To make the salad, divide the greens between 4 salad bowls or plates. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.

Lightly drizzle the salads with balsamic glaze just before serving.

Are you a salad lover? If so, you should probably try the Sweet Kale Salad too. It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing.

Spring mix and spinach with crunchy apple slices, chewy raisins, and almonds in a tangy sweet dressing work to make this Spinach Apple Salad something I happily make and eat as often as possible.

For a hearty main dish salad, BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, with a super easy-to-make spicy BBQ ranch dressing.

Golden Beet Salad

Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make this salad. Drizzled with a vinaigrette or a balsamic glaze, it's a vibrantly colorful and flavorful salad that I absolutely love.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 229kcal

Author Mary Younkin

Ingredients

Roasted Beets Ingredients

1 pound golden beets approximately 4 medium sized scrubbed, trimmed, and cut in half
1 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper adjust to taste

Salad Ingredients

8 ounces arugula
4 ounces crumbled goat cheese or 2 ounces thinly shaved Parmesan
¼ cup chopped walnuts or pecans
2 tablespoons balsamic glaze

Instructions

To Roast the Beets

Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.

To Make the Salad

Divide the greens between 4 salad bowls. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.
Lightly drizzle the salads with balsamic glaze just before serving.

Nutrition

{originally published 12/7/23 – recipe notes and photos updated 4/8/25}

Roasted Golden Beets

Mary Younkin — Mon, 04 Dec 2023 09:30:00 +0000

Roasted golden beets are earthy, sweet, and tender. Their vibrant sunny color is intensified by roasting and the resulting beets have a slightly caramelized flavor. They’re a great side dish on their own and can be dressed up with a drizzle of balsamic or a bit of olive oil and herbs.

Golden Beets

Golden beets, also known as yellow beets or gold beets, are a variety of beets distinguished by their golden-yellow color. They have a milder and sweeter taste compared to their red counterparts.

Much like red beets, golden beets can be prepared and cooked in various ways and are often used in salads, roasted dishes, pickled, or in soups and stews. Their vibrant color adds a unique visual appeal and when served alongside traditional red beets, the contrast is often quite lovely.

Roasted Golden Beets

Roasted beets offer a deliciously sweet and earthy flavor that can be used in a variety of ways. They are most often served as a side dish or as a component of other dishes.

Roasted carrots and beets offer a terrific combination of earthy sweetness and caramelized richness. For a real treat, drizzle the roasted vegetables with a tangy, slightly sweet balsamic glaze to enhance every flavor-packed bite.

These golden beets can be prepared in advance to be added to salads throughout the week. Thinly sliced beets are a great addition to sandwiches and wraps, adding their own sweetness to the rest of the flavors.

Roasted beets can be pureed for colorful soups or sauces. Just add a bit of stock or cream to achieve the desired consistency. And for my kids’ favorite option, roasted beets can be pickled too!

Cut the roasted beets into bite-size pieces and the pickled beets will be perfect for snacking, serving as a side dish, or adding to salads.

How to Cook Golden Beets

You’ll need the following ingredients to make this recipe:

beets
olive oil
kosher salt
pepper

While some people prefer to peel the beets after roasting, I find it simpler and a bit less messy to peel them beforehand. Feel free to do it either way. It won’t affect the final result at all.

Golden Beets Recipe

Start by preheating the oven to 425°F. Trim the tops and roots of the beets, then wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then slice in half for roasting.

Place the beets on the baking sheet and drizzle with oil. Then, season with salt and pepper and toss to coat.

Roast for 45-55 minutes. The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.

Slice or chop the cooked beets and serve warm. If making ahead of time, store in an airtight container in the refrigerator until ready to use. Roasted gold beets will keep nicely for 3-5 days.

If you enjoy roasted vegetables as much as we do, you’ll want to try these Parmesan Green Beans too. They’re wonderfully crunchy on the outside and tender inside with so many great flavors in the mix.

The earthy flavors of perfectly crispy, Roasted Potatoes and Broccoli create a wonderfully simple side dish that pairs brilliantly with all of my favorite dinners.

Fluffy sweet potatoes with crisp edges are tossed with crumbled bacon to make these roasted sweet potato bites. Be careful with these though, it’s very easy to eat the whole pan when left alone with them! (Not that I would know that from personal experience or anything.)

Do you know how incredible cabbage is when roasted? On the inside, it is soft enough to just melt in your mouth. And, it gets plenty of the charred crispy bits that I adore on the outside. This roasted cabbage has become one of my favorite side dishes over the past couple of years.

Roasted Golden Beets

Roasted golden beets are earthy, sweet, and tender. Their vibrant sunny color and their flavors are intensified by roasting. They're a great side dish on their own and can be dressed up with a drizzle of balsamic or a bit of olive oil and herbs.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 80kcal

Author Mary Younkin

Ingredients

1 pound beets approximately 4 medium sized
1 tablespoon olive oil
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste

Instructions

Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
Roast the beets for 45-55 minutes. The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.

Notes

While some people prefer to peel the beets after roasting, I find it simpler and a bit less messy to peel them beforehand. Feel free to do it either way. It won’t affect the final result at all.

Nutrition

Roasted Carrots and Beets

Mary Younkin — Mon, 25 Sep 2023 08:30:00 +0000

Roasted Carrots and Beets

The perfect char of roasted vegetables is what makes roasting my favorite way to prepare them. They caramelize a bit in the oven, unlocking their natural sugars.

If you’d told me 10 years ago that I’d willingly be sharing a recipe that included beets, I would never have believed you. I used to hate them so much. Fortunately, taste buds evolve over time.

But, thanks to the ongoing efforts of several close friends who simply wouldn’t let me remain a beet-hater any longer, I’m now on team beets. And, I’m more than ok with that.

You could serve these roasted carrots and beets alongside a grilled protein for a complete meal or just eat them as is for a hearty snack. A garnish of fresh herbs really kicks them up another notch, too.

Roasted Beets and Carrots Recipe

You’ll need the following ingredients to make this recipe:

beets
carrots
olive oil
garlic cloves
salt and pepper
fresh thyme and Italian parsley
balsamic glaze (optional)

Start by preheating the oven to 425°F. Thoroughly scrub and then peel the beets and the carrots. Cut into pieces, approximately ¾-inch in size.

Place the vegetables on a large baking sheet. Combine the oil, garlic, salt, and pepper in a small bowl. Then, drizzle the oil mixture over the vegetables and toss well with your hands to coat.

Roast for 15-20 minutes, or until the carrots and the beets are fork-tender. Then, set the oven to broil (no need to move the rack). Broil the vegetables for 2-3 minutes, or until the edges of the carrots are lightly charred.

Remove from the oven and sprinkle with fresh thyme and parsley. Drizzle with balsamic glaze before serving, if desired. Serve warm.

Beets and Carrots

Looking for more dishes like this beets and carrots recipe?

Roasted Green Beans and Carrots deliver a delightful medley of flavors and textures. You can season them as directed in the recipe below or toss them with any number of different spice combinations.

Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this Roasted Beet Salad.

With just a dab of butter and a sprinkling of brown sugar, you can make and enjoy these Brown Sugar Glazed Carrots. And, for a side dish that checks all the boxes smokey, sweet, savory, and salty, serve Caramelized Carrots with Bacon.

The Ultimate Winter Salad is created with baby spinach, tender grilled chicken, orange slices, roasted beets, slivers of red onion, crunchy walnuts, creamy goat cheese, and sweet raisins tossed with a tangy white balsamic vinaigrette.

After eating Parmesan-Roasted Carrots you will not want to make them any other way. Bite-sized and toasty perfect, you can’t eat just one!

Simple Honey Glazed Carrots are a welcome side dish combining the natural sweetness of carrots with a light and buttery honey glaze.

Roasted Carrots and Beets

The natural sweetness of Roasted Carrots and Beets are enhanced with a tangy, slightly sweet balsamic glaze in every flavor-packed bite.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings

Calories 112kcal

Author Mary Younkin

Ingredients

1 pound beets about 4 medium-sized
1 pound carrots about 5 medium-sized
2 tablespoons olive oil
4 garlic cloves minced
1 teaspoon kosher salt divided
½ teaspoon freshly ground black pepper divided
1 teaspoon fresh thyme
1 teaspoon fresh Italian parsley chopped small
1 tablespoon balsamic glaze for serving OPTIONAL

Instructions

Preheat the oven to 425°F. Thoroughly scrub and then peel the beets and the carrots. Cut into pieces, approximately ¾-inch in size.
Place the vegetables on a large baking sheet. Combine the oil, garlic, salt, and pepper in a small bowl. Drizzle the oil mixture over the vegetables and toss well with your hands to coat.
Roast for about 20 minutes, or until the carrots and the beets are fork-tender. Remove from the oven and sprinkle with thyme and parsley. Drizzle with balsamic glaze before serving, if desired. Serve warm.

Nutrition

Roasted Beet Salad with Goat Cheese

Mary Younkin — Fri, 23 Jun 2023 08:30:00 +0000

Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this Roasted Beet Salad with Goat Cheese. I get so excited about the interplay of these textures and flavors. This is the recipe that made me a forever fan of beets!

I am convinced that beets are one of the most underrated vegetables of all time. But, this salad is absolutely the recipe that will convince even the staunchest of skeptics. I’ll admit, I was late to loving beets. But, now that I’ve mastered how to roast beets? They are tender without being mushy, and they have an incredible natural sweetness. I’m a full on recruiter for Team Beets, and use them in as many dishes as I can.

Roasted Beet Salad with Goat Cheese

If you’d told me as a young adult that I’d be not just sharing a recipe like this, but that I’d be loving the salad so much I’ve made it on repeat for the past several years, I would have never believed you. A recipe for roasted beet salad with goat cheese would NEVER be in my kitchen. Or, so I thought.

Fortunately, taste buds evolve over time. And thanks to the tireless efforts of several friends who simply wouldn’t let me remain a beet skeptic, I now get to enjoy this vegetable to the fullest in this awesome salad. It is a masterclass in balance, which explains why it is a perennial favorite on so many restaurant menus.

For what it’s worth, my husband Sean is firmly entrenched on team beet-hater-for-life, and it doesn’t bother me a single bit. That just means I get to enjoy this beet and goat cheese salad with balsamic dressing on my own.

Ingredients and Substitutions

We’ve Got the Beets – I am choosy with the beets I buy, selecting only those with smooth, firm flesh and no soft or wrinkly spots.

Goat Cheese – Fresh, soft goat cheese known as chèvre adds a tangy, salty element that I love. But, if you can’t find goat cheese, feta will also work.

The Dressing – I adore this homemade white balsamic vinaigrette. It’s the perfect balance of tang and sweetness. But, your favorite store bought balsamic works in a pinch.

Candied Walnuts – Whether I make them myself or buy them at the store, candied walnuts bring a hint of sweetness and a welcome pop of texture to this salad.

Notes on Equipment

Chef’s knife
Cutting board
Baking sheet
Measuring cups
Measuring spoons – I have an intense dislike of spoons that don’t actually fit inside of spice jars. That’s why these spoons with their rectangular design have become my absolute favorite.

How to Make Roasted Beet Salad with Goat Cheese

Preheating the Oven: Start by preheating your oven to 425°F.

Prepping the Beets: While that heats up, I wash my beets thoroughly, scrubbing with a vegetable brush. Then, I trim the tops and roots before cutting them in half for roasting.

Seasoning: I spread them out on a baking sheet (cut side up) and drizzle those bad boys with oil. Season with the salt and pepper.

Roasting: Into the oven they go! You’re going to want to let them roast for 45 minutes, until they are fork tender. The skins should slide right off while still hot.

Prepping the Salad: I rough chop the greens for the salad, and then cut and slice the beets. I also crumble the cheese and chop the candied nuts, if necessary.

Assembling the Salad: Everything comes together quite quickly. Just spread the greens across the base of whatever dish you are using. Spread the thinly sliced beets out in a layer over the greens. Then, sprinkle with goat cheese and the candied walnuts.

Serving: I like to finish this salad with a light drizzle of balsamic vinaigrette just before serving. But, if I’m serving a larger group, I will serve the dressing on the side so that people can add the dressing to suit their preferences.

Expert Tip

Working with beets can leave your hands looking, well, Tarantino-esque. To avoid this potential pitfall, wear disposable gloves while working with raw or roasted beets. And, make sure to wipe down surfaces quickly to keep your kitchen from looking like a crime scene. Beets are so worth the effort, but I’ve got to admit that beet juice is quite a vivid experience!

Choose Wisely – To begin with, it pays to select the freshest and best quality beets you can find. They should feel heavy for their size, and the green tops (if still attached) should be vibrant and fresh looking. Take any green tops off before storing, so they will last longer.

Size Matters – Try to select beets that are of a similar size. Too much variation in thickness will result in beets that finish roasting at different times.

Make Extra – I always make extra beets while I’m roasting them for this salad. It takes next to no extra time to lop two or three additional beets in half. And, then you get to enjoy the roasted beets more than once.

Excess beets can be peeled, cooled, sliced or left whole, wrapped individually, and even frozen for salad emergencies. I have salad emergencies, don’t you?

The GOAT – While I usually use plain goat cheese, you can certainly use varieties that are coated in fresh herbs or fruit, too, to change things up from time to time.

Serving Suggestions

This roasted beet salad with goat cheese is the beginning of so many wonderful meals. If I want something savory and comforting, I serve it alongside pasta with peas and bacon. And, if I’m in the mood for something lighter, this garlic shrimp stir fry make whole plate feel bright and satisfying.

For a heartier dinner, you can’t go wrong pairing this salad with a sheet pan loaded with roasted chicken thighs and red potatoes. No matter which direction you go, this salad holds its own!

Make Ahead & Storage

Make Ahead: You can get a head-start on making this salad by roasting the beets up to 3 days ahead of time and storing them in a tightly sealed container in the refrigerator. Only fully dress and plate as much as you plan to eat in one sitting.

How to Store: Store beets, greens, dressing, walnuts, and goat cheese separately and put together just before serving. I don’t assemble this until I’m ready to serve it because the beets color everything if stored after being made fully.

More Salad Recipes

Frequently Asked Questions

Can I make this salad using pre-roasted beets or pickled beets?

That is 100% fine. If you grab a package of already roasted and refrigerated beets or a jar of pickled beets at the store, you can skip right over the roasting part of the recipe and simply assemble the salad. It can be a real time saver for hectic nights.

Is aged goat cheese okay to use in this salad?

The answer is yes, but I do have some reservations. Aged goat cheese will change the salad materially. It’s just not as creamy or soft, so the texture will be different. Still delicious, but different.

What other dressings can I use for this roasted beet salad?

Oh, you are asking the right person! This beet salad with goat cheese would be incredible with a honey Dijon vinaigrette or a champagne vinaigrette, or even this orange citrus vinaigrette. But, that said, I love it best with the balsamic vinaigrette in the recipe card.

Roasted Beet Salad with Goat Cheese

This salad is fresh, colorful, and packed with caramelized beets and creamy, tangy cheese.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 275kcal

Author Mary Younkin

Ingredients

Roasted Beets Ingredients

1 pound beets approximately 4 medium sized scrubbed, trimmed, and cut in half
1 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Salad Ingredients

8 ounces mixed salad greens
¼ cup balsamic vinaigrette homemade or store-bought
4 ounces goat cheese crumbled
½ cup candied walnuts homemade or store-bought

Instructions

To Roast the Beets

Preheat your oven to 425°F. Trim the tops and roots off the beets. Wash thoroughly, scrubbing with a vegetable brush. Then, cut in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
The pieces should be tender when poked with a fork. If needed roast another 5-10 minutes. Use a paring knife to remove the skins and thinly slice the beets.

To Make the Salad

Spread the greens across a large platter, place them in a salad bowl, or divide them between individual plates or bowls.
Layer the sliced beets over the greens. Top with goat cheese and walnuts. Lightly drizzle with balsamic vinaigrette before serving. Toss each salad, if desired, before serving.

Nutrition

How To Roast Beets

Mary Younkin — Wed, 21 Jun 2023 08:30:00 +0000

Learning how to roast beets is something that I am so glad I took the time to figure out. Getting those purple rocks soft and delectable is much easier than I imagined!

Beets are one of those vegetables that don’t get appreciated nearly as much as they should. Knowing how to prepare beets and what to pair them with will add some color and flavor to the dinner table.

Often thought of as super hard and impossible to cut and slice. Roasting is a great way to enjoy them without the wrestling match and the risk of losing a finger.

How To Roast Beets

Want to make the best oven-roasted beets? Read on for a few tips.

First, Don’t bother peeling them first. I know that sounds crazy but just give them a good scrubbing with a vegetable brush. Cut off the roots and tops, if desired.

Use a sturdy cutting board and long knife, and cut larger beets in half, if needed. Smaller beets can just be left whole in one piece.

Second, place the beets on a baking sheet and drizzle with oil. Sprinkle them with salt and pepper. Roast your beets until they are fork-tender.

Third, wear rubber gloves when removing the skins. Use a paring knife to peel the skins off the beets after roasting. The skin is edible though and after a good scrubbing will nearly disappear into the beets when cooked.

Beets are known for their purple-dying abilities so no gloves will result in purple hands for a week or so. I use these kitchen gloves for countless cooking tasks.

Roasted beets are an amazing side dish on their own, or sprinkle them with a few herbs or goat cheese for a creamy topping. You can also chill your beets and chop or grate them later for topping dishes like this Roasted Beet Salad.

How To Roast Whole Beets

Here are step-by-step instructions on how to roast beets:

Prep the oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper.

Prep the beets: Wash and trim your beets. You can roast them whole or cut them into halves or quarters for a faster roasting time. Oil and season the beets and arrange them on your baking pan.

How Long To Roast Beets

Wondering how long to roast the beets? The size of the pieces and how crowded your baking sheet is will impact the cooking time.

Beets are a dense vegetable, so start with 45 minutes and then check every 5 minutes or so by poking with a fork until the desired doneness is achieved.

How to Roast Beets

Learn how to roast beets with just a few simple steps.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 80kcal

Author Mary Younkin

Ingredients

1 pound beets approximately 4 medium sized
1 tablespoon olive oil
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground pepper adjust to taste

Instructions

Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly scrubbing with a vegetable brush. Cut beets in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat.
Roast the beets for 45 minutes. The pieces should be tender when poked with a fork. If needed roast, another 5-10 minutes.

Notes

If desired, use a paring knife to peel the skins off the beets after roasting. The skin is edible though and after a good scrubbing will nearly disappear into the beets when cooked.